Tri Tip

A West Coast classic that earns its reputation.

Our grass-finished Tri-Tip is beautifully marbled, dry-aged for depth, and packed with bold, beef-forward flavor. Cook it low and steady—on the grill, smoker, or in the oven—and you’ll get juicy slices that eat like steak with a richer, more satisfying bite.

Season simply. This cut doesn’t need much.

Slice it across the grain for tender, steakhouse-style servings, or chop it up for next-level tacos. However you serve it, Tri-Tip delivers.

Raised on grass alone for 2½–3 years on our Bitterroot Valley ranch. No grain. No antibiotics. No shortcuts. Just time, done right.

Don’t skip the rest—this is a cut that rewards patience.

Need a starting point? A smoked Tri-Tip is hard to beat. Here's a great Smoked Tri Tip recipe from Hey Grill Hey!