What is a tri-tip?
Tri-tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri-tip might just be one of the most flavorful cuts of meat that you’ve never heard of.
Though it’s commonly compared to a brisket or a picanha, a tri-tip is actually considered a steak. You may have heard it referred to as the California cut. That’s because the Santa Maria Market first introduced the tri-tip to locals in the 1950s. Before this, the tri-tip was mainly used for ground beef and stew meat.
- Tri-tip’s are usually 1.5-2.5 pounds of meat.
- Meaty in flavor and lower in fat.
- The cut is lean and boneless.
- Be sure you slice it properly for a tender bite. You can learn how to cut it here.
A little about our beef:
The families of Painted Hills Natural Beef have been ranching in Central Oregon, specifically Wheeler County, in the shadow of the state’s famed Painted Hills, for generations. While times have changed in the last two and a half decades, our methods of ranching the way nature intended have not. Pasture raising our cattle without the use of added hormones and never given antibiotics. It means taking the time, care, and effort to do things right. It means raising a beef product for you that’s as striking as the natural wonders it’s named after.
Thank you for trusting us to feed you, your friends, and your family. We’d love to see the finished product! We hope you loved this ribeye recipe and can’t wait to see it on social media.