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The Tri-Tip-- also known as a California cut (where it first became popular) or triangle steak (for obvious reasons)-- is known for its rich and buttery flavor. The Tri-Tip is a triangular steak, cut from part of the bottom sirloin. This is a muscle group that works hard but also has threads of fat working through it, so it's both lean and retains its tenderness when cooked. As always, aim for medium rare. Start with low heat and finish with a high sear or start with a high sear and move to low heat to finish.
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