Tri-Tip
Tri-Tip
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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Understanding Tri-Tip Steak
The bold-flavored tri-tip is one of our favorites to smoke slow and serve at family events. An incredibly juicy cut of beef in a ready-made party-size portion. Finish to medium-rare and slice against the grain for a surprisingly tender bite bursting with flavor.
Our tri-tip comes 10 days dry-aged for taste and vacuum-sealed to ensure long-lasting quality.
Montana-Born. Pasture-Raised. No added hormones.
What is Tri-Tip Steak?
Tri-tip steak is a popular cut of beef that comes from the bottom sirloin. It has a triangular shape, which is actually how it got its name. This cut is known for its rich beef flavor and tenderness, making it a favorite among meat lovers. Tri-tip is versatile, so you can grill, roast, or smoke it, depending on your cooking preference. Because of its great flavor and affordability, it's becoming increasingly popular for family gatherings and BBQ events.
Benefits of Cooking Tri-Tip Steak
There are many benefits to cooking tri-tip steak. First, it’s often more affordable than other cuts like ribeye or filet mignon, but it still offers a delicious eating experience. Additionally, it cooks quite nicely on the grill, allowing for wonderful caramelization on the outside while staying juicy inside. This steak can also easily serve a crowd, as a single tri-tip can typically feed several people, making it an excellent choice for gatherings.
How to Cook Tri-Tip Steak
Cooking a perfect tri-tip steak involves a few simple steps. First, season the meat generously with your favorite spices; garlic powder, salt, and pepper work well together. Then, you can either grill it for a smoky flavor or roast it in the oven for a tender texture. Be sure to let the steak rest after cooking to allow the juices to redistribute. When sliced against the grain, tri-tip is incredibly tender, and you’ll find it pairs beautifully with sides like grilled vegetables or a fresh salad.
Where it comes from
Tri-Tip comes from the sirloin.
Sirloin. Between the short loin and the round. Lean and beefy: sirloin steaks, tri-tip and coulotte.
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
