Tri-Tip | USDA Prime

The Santa Maria Steak, Elevated

Also known as "The Newport" or "Santa Maria" steak, the Tri-Tip is a triangular section of the sirloin primal that has become a staple in California and South American grilling culture. While it is a lean cut, our USDA Prime, G1 Certified Tri-Tip is defined by its abundant marbling and a rich, beefy flavor with a subtle nuttiness.

This cut is incredibly versatile. While it is built for the grill, it performs exceptionally well when smoked or oven-roasted. Because of its shape and lean profile, it excels when cooked to medium or medium-well, ensuring a juicy, tender experience without the heaviness of a ribeye.

Sourced from the Heart of the Midwest

Our Tri-Tip is sourced from select farms in the US Midwest (Nebraska) and is G1 Certified, representing the highest quality standards in the market. This certification ensures you receive beef with abundant marbling, grade "A" maturity, and a consistent, premium eating experience.

What truly sets this roast apart is the 30-day wet-aging process. This extended aging allows natural enzymes to break down muscle fibers, resulting in a more tender texture and a deeper, more concentrated beef flavor. In many cases, the marbling and flavor profile of our aged Tri-Tip rival that of a premium Ribeye.

• Source: US Midwest (Nebraska)
• Grade: USDA Prime, G1 Certified
• Aging: Wet-aged for 30 days
• Best For: Grilling, Smoking, Oven-Roasting
• Best Cooked: Medium, Medium-Well

Frequently Asked Questions

What is a Tri-Tip cut of beef?

The Tri-Tip is the triangular section of the sirloin primal, located where the sirloin meets the round and flank primals. It is a lean, flavorful cut known for its beefy taste and subtle nuttiness, popular in Santa Maria-style BBQ.

What does G1 Certified mean?

G1 Certification is a mark of the highest quality in the market. It ensures the beef has abundant marbling, grade "A" maturity, and is sourced from specific, high-standard farms in the Midwest.

How does wet-aging improve the Tri-Tip?

Wet-aging the Tri-Tip for 30 days allows natural enzymes to tenderize the meat and concentrate its flavor. This process results in a more tender texture and a richer, more complex beefy taste compared to fresh-cut commodity beef.

What is the best way to cook a Tri-Tip?

The Tri-Tip is incredibly versatile. It is excellent on the grill, but also performs well in the smoker or oven. We recommend cooking it to medium or medium-well to maintain its juiciness and tenderness.

Where is this Tri-Tip sourced from?

Our Tri-Tip is sourced from select farms in the US Midwest, specifically Nebraska, known for producing high-quality, well-marbled beef.

How should I store my Tri-Tip?

Keep the Tri-Tip refrigerated until you are ready to cook it. For best results, let it sit at room temperature for 30–45 minutes before cooking to ensure even heat distribution.

Is the Tri-Tip a tender cut?

Yes, especially when wet-aged. The 30-day aging process breaks down muscle fibers, ensuring a tender eating experience. It is best sliced against the grain to maximize tenderness.

How does the Tri-Tip compare to a Ribeye?

While the Ribeye is known for its heavy fat cap, the Tri-Tip is a leaner cut with excellent internal marbling. Our aged Tri-Tip offers a similar depth of beefy flavor but with a slightly different texture and a more subtle nuttiness.