Prior to the 1950’s, butchers would often use the tri-tip for stew meat or ground hamburger before it finally took its place in the butchers’ case after becoming popular in the Santa Maria Valley.

Tri-tip is a flavorful, lean cut that is perfect for braising, smoking, grilling or roasting. Slice it like a steak or chop it up to throw in your chili. Just remember, when cutting your tri-tip, make sure you cut across the grain (which changes direction throughout the cut), which will ensure you get a nice tender bite each time.

We have partnered with two ranches in Oregon and Arizona to bring you the highest quality beef. To us, that means cattle that is raised on pasture their entire lives and are always grass fed and grass finished. There is no supplemental feed, antibiotics, or growth hormones ever used.