The tri tip is a cut that comes from the sirloin region of the beef carcass. In a roast form, the tri tip is triangular in shape, but can be cut across the grain to make tri tip steaks. Lean and flavorful, the cut provides a beefy experience that is great for family meals. On the west coast it is also known as the Santa Maria Steak, conversely, on the east coast it is known by many in the steak form as the Newport Steak.
Like the brisket is to the South, the tri tip is quintessentially “The” BBQ cut for many west coast meat lovers. As the story is told, in the 1950’s the tri tip was used on the Schaefer Ranch in California when a group of ranchers from the Santa Maria, California area visited and took the knowledge they had gained about the cut home and started to market it as the “Santa Maria Tri Tip” with the help of the local Santa Maria Elks Club. To this day, the tri tip remains a very popular and highly sought after beef cut to many Californians and west coasters alike.
Santa Maria styled tri tip is typically prepared with salt, pepper, fresh garlic, and other seasonings grilled over red oak until medium rare and sliced against the grain. Other cooking methods include being roasted, smoked, baked, grilled, or braised. The tri tip takes very well to marinades and the addition of seasonings and rubs.
– brought to you by Brian Brozovic
Schellville Grill is a traditional California roadhouse with the ever-present smoker out front. Serving up original Texas-style smoked BBQ, casual wine and country meals. The atmosphere is relaxing and nice, reminiscent of a backyard bbq at the neighbors. A must stop at spot for anyone visiting Sonoma.
In 2013, Chef Matthew traveled to Austin, Texas and fell in love with the roadhouse-style barbeque. Things have been smokin’ at the grill ever since! In 2013 Painted Hills Natural Beef became Chef Matthew Nagan’s choice of beef for the most awesome barbecue!
“I’m never disappointed. The New Yorks are the best…absolutely the best. Put a PHNB up against any dry aged and it will win hands down every time,” raves Chef Matt, “PHNB products have turned our business completely around.”
The daily lunch and dinner menus feature a PHNB Tri-Tip Sandy – tri-tip smothered in a tomato-beer-coffee, based BBQ sauce.
Weekends are special at Schellville with smoked brisket served with dirty gravy and caramelized onions. Be sure to ask for a side of house made Sweet Potato Fries or Tater Tots with the chipotle dipping sauce.
If you’re traveling through Sanoma’s wine country take time to stop in for a bite at Shellville Grill, you won’t be disappointed. In case you’re unprepared for the Cash Only policy – there’s an ATM available.
Open Thurs – Mon, 10AM – 8PM.
22900 Broadway, Sonoma, CA
Mix all ingredients except roast to form a paste. Spread paste over the meat and marinate at least 1 hour, longer is better.
Light wood briquettes or use a gas grill on low heat.
Place tri-tip fat side up and sear the meat directly over the hot coals on each side for 5-7 minutes. Move the meat to a spot on the grill so that it is not over direct heat and cook on each side until the middle is medium rare (130-140 degrees F), about 20 more minutes—the thickness of the roast and desired doneness will dictate the remaining cooking time.
Once the roast is done, remove from the grill, tent loosely with
aluminum foil, and allow to rest for 12 minutes.
Carve by slicing thin against the grain and serve.
Hot dogs and hamburger patties are as American as apple pie, well actually, not really. But every year over the July 4th holiday and summer months, hamburger accounts for just over half of the total beef sold.
Additionally,during peak hot dog season, from Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs. That’s 818 hot dogs consumed every second during that period!The hot dog found its beginnings early, as sausages were first found in recorded history; as far back as 9th century b.c. Homer’s Odyssey. Later renditions are credited to multiple sources in Germany and Austria where the frankfurter and wiener were founded. From there, the hot dog expanded and has become one of the most popular processed meat items in the world.The founding of the hamburger is just as varied as its’ hot dog counterpart, though most believe the name comes from Hamburg, Germany. History recounts the Hamburg Steak and the hamburger sandwich as possible names giving insight into who and how they were founded.Regardless of how the hot dog and hamburger were founded, it is evident today that we have taken a simple meat product and turned it truly into a delicacy. Both hot dogs and hamburgers go well with grilling, broiling, or searing off in a skillet. Simple in nature, but both work well with additions to enhance their flavor. Bacon, cheese, condiments, etc. The options are endless!
Name: Donald & Lois Hough (Sounds like tough) Operation Name: Hough Ranch Location: Joseph, Oregon How long in business: est 1952 Started ranching and teaching in Colorado, then moved to Joseph in 1971 Segment: Cow/Calf – Natural Program
PHNB: What brought you from Colorado to Oregon? LOIS: We found a good ranch available for the right price. The area we lived in in Colorado was growing and becoming a bedroom community. We were looking to expand the herd when we found this property. PHNB: Tell us a little bit about what a “typical” day might look like at this time of year. LOIS: Well, first of all we check all the cattle, see what’s going on with them, see if anybody needs any help. Once that’s taken care of everyone gets fed. Then there’s doctoring to be done, grafting twins onto someone who’s lost a calf. Feeding takes up most of the day. Heifers need to be checked – now that we’re getting older checking the heifers at night doesn’t happen every night – we hire help when we need to. Calving season is about two months – into May sometimes. Then branding begins and hopefully turning out. PHNB: What do you find most exciting about ranching? LOIS: Oh probably the calving. Helping them out, watching them grow, weaning the babies. PHNB: How long have you partnered with Painted Hills Natural Beef? LOIS: We’ve been with PHNB since the beginning. PHNB: What attracts you to Painted Hills Natural Beef? LOIS: Seems like we met Merhten Homer at a county fair, maybe a beef auction. He approached us about the Natural Program, we liked the sound of it and signed up. PHNB: What is your favorite cut of beef and preparation method? LOIS: Grilled Steak – my favorite is the one that is the best buy [laughs]. I can fix a steak most any way. I just get the best buy. We used to always have something on three legs that we butchered, but these days we buy it from the store more often than not. Beef is my favorite, I prefer it to chicken or pork so that’s what I buy mostly.
May, named for the Greek goddess Maia, is the fifth month of the calendar and last month of Spring. As we pack away winter wear and clean off bbq grills we look forward to a summer of fun in the sun.
This month we celebrate Motherhood, Teachers and remember those who died while serving in our nation’s armed forces on Memorial Day. It is also National Physical Fitness and Sports Month, a great time to renew your commitment to a healthy, active lifestyle and a perfect time for children and families to get outside and play together! The President’s Council on Fitness, Sports & Nutrition has a number of programs to help inspire you to be active, eat well, and stay healthy.
Here at Painted Hills Natural Beef we encourage you to make lean, healthy beef a part of your program. Many of America’s favorite beef cuts are considered lean; meaning that a 3-oz portion has less than 10 grams of total fat. To choose lean cuts of beef, look for “Loin” or “Round” in the name.
Even better news is that grass-fed beef is naturally leaner and has fewer calories than conventional meat. A 7-oz grass-fed strip steak has only 234 calories and 5 grams of fat making it a healthy choice for your May celebrations and your healthy lifestyle goals!
If you’re looking for a classy environment, likable staff, tasty food and hand-crafted cocktails, it really doesn’t get much better than The Tin
Table. A complete cooked-from-scratch restaurant, The Tin Table, a tucked away romantic spot housed on the second floor of the 1908 historic Odd Fellows Hall in the Capitol Hill area of Seattle, Washington, showcases regional cuisine with an attention to locally sourced and sustainable farm fresh ingredients.
“Choosing to go out to dinner should feel like a celebration, and that’s what we do best” states Hallie Kuperman, Owner of The Tin Table & Century Ballroom.
Executive Chef Frank Wielgosiek uses the most thoughtfully raised ingredients. With a true commitment to the local farmer, he plans dishes around sustainably
produced, locally sourced ingredients like his award-winning meatloaf made with Painted Hills Natural Beef and Carlton Farms Pork.
Conveniently located across the hall is the Century Ballroom, where people of all skill levels enjoy many forms of dance. The ambiance is elegant yet comfortable and unhurried, “conducive for socializing for hours should you desire.” A great place for a date night or special occasion. Reservations recommended. Visit them online at
915 E Pine St., 2nd Fl, Seattle, WA 98122 | 206-320-8458
– written by Christine Smith
Whether you are visiting Lopez Island or you live there full-time, Lopez Village Market has “everything you need and more”! When you visit, be ready to be pleasantly surprised not only by the vast selection in each department and the high quality of products, but also by the very competitive prices.Lopez Store was established in 1959 when William Carpenter Sr. opened its door in the building that is now The Fudge Factory. Over the years, the store grew.
In 2010, William Jr. (Bill), along with daughter Christine and her husband Aaron Dye, opened the doors of the new Lopez Village Market in Lopez Village. Lopez Village Market offers outstanding fresh produce, seafood and meats – including a wide selection of Painted Hills Natural Beef. Besides consistently tender and flavorful meat, LVM appreciates the friendly and professional service received from PHNB staff. “Scott calls twice a week to check in and see if we need anything or to send us POS materials. It’s like talking with a best friend, even though we’ve only met over the phone,” Meat Manager, Ambrose enthusiastically states. Lopez Villiage Market is your one-stop shopping inLopez Island. From grocieries to camping supplies and even 24 hours gas/desisl – LVM has what you need. Open 7 days a week, visit them at 162 Weeks Rd, Lopez Island, WA or online at lopezvillagemarket.com.
-written by Christine Smith
Known by many names, the Top Sirloin steak has been an amazing cut since the butchery of beef begun. Folklore claims the King of England knighted his loin “Sir Loin, Baron of Beef” after a memorable experience. In fact, “sirloin” is derived from Middle English and Old French, and roughly translates to “above the loin” referring to its position on the beef carcass.
The Top Sirloin is one of the most versatile steaks. It is well-flavored, juicy, tender, and nutritious. According to USDA guidelines, the Top Sirloin is a lean beef cut perfect for those on a strict diet or demanding healthier alternatives.
More flavorful than a tenderloin, ribeye, or NY Strip, the Top Sirloin combines both flavor and tenderness to yield a quality dining experience at a moderate price. It can be prepared many ways, though, grilled or broiled is suggested. Additionally, the Top Sirloin can be used to make skewers or kabobs, stir fry, sandwiches, salads, steak wraps, and more.
While a good pinch of salt and pepper goes a long way for this steak, the Top Sirloin is also a great cut to try with marinades, seasonings, or rubs. Medium rare is recommended to preserve the juicy and tender attributes of this steak. By following these recommendations, you are sure to have a great beef experience!
-brought to you by Brian Brozovic
While some die-hard cooks grill straight through the winter, for others grilling season is just around the corner. Whether you’ve had your grill covered for the winter or have used it through snow, sleet, or hail, it’s time to give the grill a spring cleaning. Here’s a quick checklist of things you should run through before you light the first fire of the year.
1. Check the hose: if you have a gas grill, check the hose from your propane to your burners and make sure it’s intact and clean. If there’s any build-up on the hose, be sure to clean it off before starting your grill.
2. Clean it up: take the grates out and give everything a good scrub down. You can use a wire brush and a damp cloth to get the job done.
3. Clean out the grease trap: you remember the grease trap under your grill? Yeah… me neither. For easy clean-up next year, line the grease trap with some sturdy aluminum foil.
4. Test drive: Before you get to cooking, turn on your grill, light it up, and let it burn for a few minutes. Watch it to make sure all the burners are firing and there are no leaks.
That’s the basics – so go ahead and bust out those steaks and enjoy the grilling season! – Christine Smith