Also known as "The Newport" or "Santa Maria" steak the Tri-Tip is a very popular cut in California and South America. It is a lean cut, with a beefy taste... slightly nutty.

This steak is built for grilling. HOWEVER it is also amazing to smoke or put in the over.

The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.

The tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium.

Our customers are always looking for something special. This product has limited availability, it is an award-winning full-blood Tri-Tip from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it.

These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling).

Award-winning:

BMS9+? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Picanha is graded based on the marbling of the Ribeye (graders do not inspect Picanha or ANY other muscle... but the RibEye)

What this means is that your Picanha may be marbled like a RibEye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling... but if you are expecting superb marbling the sure bet is to go with a RibEye or go for Japanese A5 beef.

Not every Picanah will be marbled like a Ribeye, it's Picanha. Not a Ribeye. That said these Purebred Picanhas will still be extremely marbled. If you want a Marbled Picanha without paying A5 prices, this is the roast to buy.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

HOW DO I COOK IT?

This is a video on ONE of the many ways to cook tri-tip.

WHY WEIGHT RANGES?

While the Picanha (aka Coulotte) is not a muscle it is not a steak.. meaning, we don't get to trim it and cut it to an exact weight. Each steer will be different and its Coulotte will be of a size... because we sell online at pre-determined prices we have divided the Culottes in weight ranges. We price the Picanha to the lower end of the weight range... so if it's a 2-3 lb, we are pricing it at 2 lbs. So while you may be getting the smaller end of the weight, range... you are still getting what you paid for.

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