Double R Ranch

If you’re not from the Santa Maria, California you might not know about the Tri-Tip. This crescent shaped cut of beef from the sirloin is very lean, but big in beef flavor. Tri-tip professionals will tell you that preparing this iconic dish is simplicity itself. Just season the roast with salt, pepper and a bit of garlic and grill to perfection. In Santa Maria, they use red oak logs and a special grill that elevates to find the perfect cooking temperature. We like to set up our grill for 2-zone cooking, place the Tri-Tip on the cool zone until the center temperature is about 110 degrees, then use the hot zone to put a nice sear on the roast. Slice the roast thin against the grain, serve with grilled garlic bread, a rough cut salsa, traditional pinquito beans and you’ll have an unforgettable feast for your favorite crowd.

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA

Roast Temperature Guide

Here are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

Tri-Tip

$55.00

Availability: In stock

  • Grade: USDA Choice or higher
  • Weight: Approx. 2 lbs.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

If you’re not from the Santa Maria, California you might not know about the Tri-Tip. This crescent shaped cut of beef from the sirloin is very lean, but big in beef flavor. Tri-tip professionals will tell you that preparing this iconic dish is simplicity itself. Just season the roast with salt, pepper and a bit of garlic and grill to perfection. In Santa Maria, they use red oak logs and a special grill that elevates to find the perfect cooking temperature. We like to set up our grill for 2-zone cooking, place the Tri-Tip on the cool zone until the center temperature is about 110 degrees, then use the hot zone to put a nice sear on the roast. Slice the roast thin against the grain, serve with grilled garlic bread, a rough cut salsa, traditional pinquito beans and you’ll have an unforgettable feast for your favorite crowd.

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA

Roast Temperature Guide

Here are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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Review(s)

  • Delicious

    I spend a lot of time grilling and smoking foods, and I had been wanting to order from SRF for quite some time.

    The quality of this beef made prepping and cooking it an absolute pleasure, and I'll be ordering more from SRF in the future.

    Posted 5/7/2019 by

  • My New Favorite

    Growing up, my dad would always grill Tri-tips for our family and we loved them. I had been looking forward to throwing a few on the grill myself.

    I reverse seared 2 tri-tips for a party (8 people) and they were phenomenal. Prepared with a Santa Maria Style dry rub and served with a classic Chimichurri sauce, I could eat it everyday!!! Can't wait to try the Wagyu Tri-tip. From now on, I will always keep one in the freezer.

    Posted 2/2/2019 by

    SRF Team : Hi Bennyeatsbeef, thank you so much for your feedback on our Tri-Tip. Your method sounds simply perfect. We are so happy you enjoyed!

  • Impressive!

    I was in Boise, ID for work when I came across SRF's tri-tip at the new flagship Albertson's store. As luck had it, a friend of mine was showing off his new smoker grill. So I purchased one to try.

    I don't think I can ever go back to everyday, over the counter beef.

    When the first taste hit my palette, it was like having butter melt slowly over my tongue. I felt that way until the last morsel was consumed.

    Since my first experience with SRF, I have prepared 2 tri-tips at home. I went the slow cook route in the oven, then pan seared it at the end.

    I have one saved for the holidays to enjoy with my family. This is now my go-to choice for when I host dinners.

    Posted 11/26/2018 by

  • our favorite

    combine flavor with texture and you get the perfect tri tip. slow mesquite smoked then seared over intense flame then roasted over a subdued heat and of course the perfect cut of tri tip gives you that perfect combination. Best cut for the money in our book.

    Posted 11/6/2018 by

    SRF Team : Hi Ron!

    Thank you so much for taking the time to share your experience with our Tri-Tip! Sounds like you smoked and seared it to perfection! We are so happy to hear you enjoyed-

  • Tri Tip

    Great pieces of meat. I trimmed them up a little and marinated in the refrigerator for 6 hours. Grilled medium rare. I cannot get that particular cut anywhere and Tri Tip from upscale butchers in Chicago and New York are prohibitively expensive.

    Posted 5/23/2018 by

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