Rooted in Central California cuisine, the Tri-Tip is a staple over hardwood grilling and a favorite go-to. Another formidable cut from the sirloin primal is the Picanha (also known as the coulotte), rich with Brazilian heritage. Together, these two are a powerhouse destined for the grill this Summer.
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. 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.
The picanha, also known as the coulotte or coulotte steak) is triangular shaped with a tender American Wagyu sirloin steak texture and rich, juicy beef flavor. We cut our picanha in the traditional style with the fat cap still attached, so it gently bathes the meat with its savory essence and keeps the meat moist and tender.
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