Cut From:

Bottom Sirloin

Suggested Cooking methods:


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Tri Tip

Approx 2 lb Each

The Tri Tip is a cut that was rescued from the American hamburger pile in the 1950’s by an enterprising butcher. Popularized in the in Central Valley of California, the Trip Tip became the corner stone to what is know as Santa Maria-style BBQ. The tri tip is traditionally rubbed with a strong garlic spice rub, slow roasted whole on oak, then sliced thin and served with beans and bread. When slow roasted to a medium to medium well, and sliced against the grain the trip tip becomes a star at the next backyard BBQ. We suggest to serve BBQ Trip Tip with lighter red wines such as Syrah or even our Brasas Cabernet.

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