The tri-tip is a staple of Central California cuisine. This triangular cut from the sirloin is famous for its performance on the grill, especially when prepared on hardwood.
Average weight: 2.5 lbs.
The tri-tip is a staple of Central California cuisine. This triangular cut from the sirloin is famous for its performance on the grill, especially when prepared on hardwood. Showcase your grilling skills with a Traeger or BGE tri-tip creation your guests will swoon over.
Average weight: 2.5 lbs.
The Snake River Farms American Wagyu tri-tip is lean but bursting with flavor. In Santa Maria, California, the home of the tri-tip, this crescent shaped roast is prepared using only salt and pepper and grilled to an ideal medium rare. Check out tips from the SRF pros for a perfectly grilled or smoked tri-tip this holiday.
Tri-tip is a relatively lean, triangular shaped cut from the bottom of the sirloin primal. It is the foundation for Santa Maria (a city in Central California) style barbecue. The tri-tip has a distinct grain, is thick in size and is best prepared at a lower temp to cook properly.
This is a natural product, so the actual size may differ from the target weight by +/- .25 pounds.
The trip-tip is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
The tri-tip is cut from the bottom of the sirloin primal. This cut consists of the tensor fasciae latae muscle and is trimmed to be free of any connective tissue. It is located near the bavette and ball-tip roast, so it has the lean characteristics of these items. The tri-tip is named for its general triangular shape and is thick and requires cooking at lower temperatures. Although it can be cut into steaks, it is at its best when roasted whole.
Fast Fact: When cut into steaks, a tri-tip is often menued as Newport Steak. In France, tri-tip is known as aguillote baronne, but when in Brazil, ask for maminha.
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.
