USDA Prime Black Angus Pasture-Raised Tri-Tip — Trimmed (3 LB avg)

What Is Tri-Tip?

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

It is especially well known in California, where it became a staple of Santa Maria-style barbecue.

The cut has strong beef flavor, moderate marbling, and a firm but tender texture when cooked properly and sliced against the grain.

Why Choose Trimmed Tri-Tip?

This version has most of the exterior fat removed before it reaches your kitchen.

That gives you:

• Cleaner presentation
• Less exterior fat to trim yourself
• More direct seasoning contact with the meat
• Excellent browning across the surface
• Easier portioning after cooking

It's a great choice for grilling, roasting, marinating, or anyone who prefers a leaner presentation without sacrificing the flavor of USDA Prime beef.

USDA Prime Quality

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

Prime-grade marbling helps the meat remain juicy and flavorful even without the heavier exterior fat cap.

That makes the trimmed version especially appealing: you get the clean profile of a trimmed roast while retaining the intramuscular marbling that makes Prime beef special.

Pasture-Raised & Grain-Finished

Our Black Angus cattle are raised on pasture and grain-finished to develop consistent marbling and beef flavor.

The same premium raising program used for our ribeye, filet mignon, and New York strip carries through to this whole tri-tip roast.

Flavor & Texture

Tri-tip is known for pronounced beef flavor and a satisfying texture.

Expect:

• Bold, savory beef flavor
• Prime-grade marbling
• Juicy center
• Firm, steak-like bite
• Strong exterior browning when grilled or seared

Compared with the fat-cap-on version, the trimmed roast has a slightly cleaner and leaner overall presentation.

How to Cook Trimmed Tri-Tip

Tri-tip works especially well with a reverse-sear or two-zone grilling method.

Cook the roast gradually over indirect heat until it approaches your preferred internal temperature, then finish over high heat to develop a deeply browned exterior.

You can also roast it in the oven, smoke it, or marinate it before grilling.

Medium-rare to medium works particularly well.

Rest thoroughly before slicing.

Always Slice Against the Grain

Tri-tip has a grain pattern that changes direction partway through the roast.

After cooking and resting, divide the roast where the grain changes direction. Then slice each section thinly across the muscle fibers.

This is one of the most important steps for getting the best texture from tri-tip.

Product Details

Product: Black Angus Tri-Tip
Grade: USDA Prime
Cut: Bottom Sirloin Tri-Tip
Average Weight: Approximately 3 lb
Trim: Exterior Fat Trimmed
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

2.8-3.3LB Tri-Tip with the Fat Cap TRIMMED for ready-to-enjoy convenience!
Extra marbling for a rich flavor. HUGE portion, great for sharing!

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.

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

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.