Choice Tri-Tip

 

$31.25$118.13

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat you’ve never heard of. It is beautifully marbled, has a delicious fat cap, and does well slowly grilled, hot smoked, baked, or sous-vided. Aim for rare or medium-rare, and get there patiently – 40-90 minutes should do.

Details
Weight

1.25 lb (20.0 oz), 1.50 lb (24.0 oz), 1.75 lb (28.0 oz), 2.00 lb (32.0 oz), 2.25 lb (36.0 oz), 2.50 lb (40.0 oz), 2.75 lb (44.0 oz), 3.00 lb (48.0 oz), 3.25 lb (52.0 oz), 3.50 lb (56.0 oz)

Age

Unaged, 15 days, 30 days, 45 days

meat-type

grade

Cooking Methods

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SKU: 1070 Category:
 

Description

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak, or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history. The Tri-tip is also unbelievable prepared with a low and slow roast method.

Additional Information

Weight

1.25 lb (20.0 oz), 1.50 lb (24.0 oz), 1.75 lb (28.0 oz), 2.00 lb (32.0 oz), 2.25 lb (36.0 oz), 2.50 lb (40.0 oz), 2.75 lb (44.0 oz), 3.00 lb (48.0 oz), 3.25 lb (52.0 oz), 3.50 lb (56.0 oz)

Age

Unaged, 15 days, 30 days, 45 days

meat-type

grade

Cooking Methods

, , , ,