We source USDA Prime for all of our beef cuts.

  • Natural Black Angus Prime Tri - Tip Fat Cap On (3.75 LB avg) - Nordic Catch
  • Natural Black Angus Prime Tri - Tip Fat Cap On (3.75 LB avg) - Nordic Catch
  • Natural Prime Grass Fed NY Strip Steak, Vacuum Pack - Nordic Catch
1 4

Nordic Catch

USDA Prime Black Angus Pasture-Raised Tri-Tip — Fat Cap On (3.75 LB avg)

USDA Prime Black Angus Pasture-Raised Tri-Tip — Fat Cap On (3.75 LB avg)

A California classic made with USDA Prime Black Angus beef. This whole tri-tip is cut from the bottom sirloin and left with its natural fat cap intact, adding richness and protecting the roast as it cooks.
$65.00
$65.00
$17.11 lb
Sale Sold out
Shipping calculated at checkout.
  • USDA Prime center cuts, the highest graded beef in the USA
  • Certified Humane® cattle, raised in the mid-west
  • Choose your delivery day at checkout, upgrade for faster shipping

Full product description

What Is Tri-Tip?

Tri-tip is a triangular roast cut from the bottom sirloin.

It became especially popular in California, where it's traditionally seasoned simply and cooked over live fire. The cut combines bold beef flavor with a relatively lean interior and enough marbling to stay juicy when cooked properly.

Because you're cooking the whole roast rather than individual steaks, tri-tip is also an excellent choice for feeding a group.

Why Leave the Fat Cap On?

The exterior fat cap gives this version of tri-tip a richer cooking experience.

As the roast cooks, the fat protects the surface and renders gradually, adding flavor and helping keep the meat moist.

Leaving the cap intact is especially useful for:

  • Smoking
  • Slow roasting
  • Two-zone grilling
  • Santa Maria-style barbecue
  • Anyone who prefers richer beef flavor

You can leave the fat cap completely intact, lightly score it before cooking, or trim it after cooking based on preference.

USDA Prime Quality

This tri-tip is cut from USDA Prime Black Angus beef.

Prime beef is selected for its high level of intramuscular marbling, helping give the roast a juicy texture and fuller beef flavor.

Tri-tip is naturally leaner than ribeye, so the combination of Prime marbling and an intact fat cap gives this roast an excellent balance of richness and structure.

Pasture-Raised & Grain-Finished

Our Black Angus cattle are raised on pasture in the Midwest and grain-finished to develop the marbling and consistency expected from USDA Prime beef.

The cattle are also raised under Certified Humane® animal-care standards without antibiotics or added growth hormones.

Flavor & Texture

Tri-tip delivers bold, traditional beef flavor without the heavy richness of a ribeye.

Expect:

  • Deep, beef-forward flavor
  • Juicy interior
  • Firm but tender texture
  • Prime-grade intramuscular marbling
  • Additional richness from the exterior fat cap

It is especially good when seasoned simply and allowed to develop a strong exterior crust.

How to Cook Tri-Tip

Tri-tip is best cooked as a whole roast and sliced after resting.

For grilling, use a two-zone setup. Cook primarily over indirect heat until the center approaches your desired temperature, then finish over direct high heat to develop a crust.

For roasting, cook at a moderate temperature and finish with high heat if additional browning is needed.

Medium-rare to medium works particularly well.

Allow the roast to rest thoroughly before carving.

The Most Important Step: Slice Against the Grain

Tri-tip has a distinctive grain pattern that changes direction across the roast.

Before cooking, take note of the direction of the muscle fibers. After resting, divide the roast where the grain changes direction and slice each section thinly against the grain.

Proper slicing makes a major difference in tenderness.

Product Details

Product: Black Angus Tri-Tip
Grade: USDA Prime
Cut: Bottom Sirloin Tri-Tip
Average Weight: Approximately 3.75 lb
Fat Cap: On
Cattle: Black Angus
Raising Method: Pasture-raised
Finish: Grain-finished
Animal Care: Certified Humane®
Antibiotics: None
Added Growth Hormones: None
Best Cooking Methods: Grill, smoke, roast, reverse sear

Portion per pack

3.5-4.25LB Tri-Tip with the Fat Cap ON to lock in moisture during cooking!
Extra marbling for a rich flavor. HUGE portion, great for sharing!

Certification

Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.

Grading

USDA Prime - highest grade in the USA, less than 2% of U.S. meat is graded Prime.

Cooking tips

If frozen, thaw slowly, like overnight in the refrigerator.

Tri-Tip is great for roasting or smoking!
Slow-roast or smoke the tri-tip to an internal temp of ~120–125°F, then finish with a high-heat sear to build crust and visual appeal.

FAQ's

What is tri-tip?

Tri-tip is a triangular beef roast cut from the bottom sirloin. It's known for bold beef flavor and is especially popular for grilling, smoking, and Santa Maria-style barbecue.

Is this tri-tip USDA Prime?

Yes. This tri-tip is cut from USDA Prime Black Angus beef.

What does fat cap on mean?

The natural layer of exterior fat is left on the roast rather than being heavily trimmed away. It gradually renders during cooking and adds richness while protecting the exterior of the meat.

Should I remove the fat cap before cooking?

You don't have to. Many people prefer to cook tri-tip with the fat cap intact and trim any remaining fat after cooking. You can also lightly score the surface before grilling or roasting.

How large is the tri-tip?

Each fat-cap-on tri-tip averages approximately 3.75 lb.

How many people does one tri-tip serve?

A roast of this size can serve several people depending on portion size and what else is being served.

What is the best way to cook tri-tip?

Grilling, smoking, roasting, and reverse-searing all work very well. Cook the roast whole, allow it to rest, and slice thinly against the grain.

Why is slicing against the grain important?

Tri-tip contains long muscle fibers. Slicing across those fibers shortens them, producing a noticeably more tender bite.

Is tri-tip good for Santa Maria-style barbecue?

Yes. Tri-tip is the signature beef cut associated with Santa Maria-style barbecue and works especially well with simple seasoning and live-fire cooking.

View full details

Premium Steaks

FAQ - USDA Prime Beef

What does USDA Prime mean?

USDA Prime is the highest grade of beef in the United States, based on marbling, tenderness, and overall quality. Only a small percentage of beef qualifies for this grade.

Is USDA Prime better than Choice or Select?

Yes. USDA Prime has significantly more marbling than Choice or Select, resulting in better flavor, tenderness, and juiciness.

Is all USDA Prime beef the same?

No. While all Prime beef meets minimum standards, quality can still vary based on sourcing, feeding, and handling. Well-sourced Prime beef will have better consistency and flavor.

What’s the difference between grass-fed and grain-finished beef?

Grass-fed beef develops deeper, more complex flavor, while grain finishing helps increase marbling and tenderness. A balanced approach delivers both flavor and texture.

How should I cook USDA Prime steak?

High heat methods work best:

  • pan-searing
  • grilling
  • broiling

Allow the steak to rest after cooking for best results.

What temperature should I cook ribeye to?

For optimal flavor and texture:

  • Medium-rare: 130–135°F
  • Medium: 135–145°F

Avoid overcooking to preserve tenderness.

Can I freeze USDA Prime beef?

Yes. Vacuum-sealed beef freezes well and maintains quality when thawed properly in the refrigerator.

Shop More Collections