Beef Tri-Tip

Juicy, Tender, and Full of West Coast Charm

Tri-tip is a triangular cut from the bottom sirloin—tender, lean, and bursting with beefy flavor. It’s a California favorite, especially when grilled or smoked to a perfect medium-rare and sliced thin against the grain.

Great for feeding a hungry crowd or making sandwiches with leftovers (if you’re lucky enough to have any). Just season well, cook hot and fast or low and slow, and let it rest before slicing.

Ideal cooking methods: Grilling, smoking, roasting, or broiling. Best served medium-rare and sliced across the grain.