The beef tri-tip is a triangular cut taken from the bottom sirloin, and it’s one of the most underrated cuts of beef available. It delivers real beef flavor without the price or fuss of premium steaks.
Because our tri-tip comes from grass-finished cattle, it’s naturally a bit leaner than grain-finished versions. That clean profile makes proper cooking important - don’t overcook it, slice against the grain, and it will reward you with tender, flavorful beef.
Tri-tip is incredibly versatile. Grill it hot and fast, roast it whole, or smoke it low and slow. It doesn’t fit neatly into the “steak” or “roast” category, which is exactly why it gets overlooked. And why those who know, seek it out.
Best Cooking Tips for Grass-Finished Tri-Tip
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Don’t overcook it. Grass-finished tri-tip is leaner. Aim for medium-rare to medium (pull at 125–130°F and rest). Past that, it dries out fast.
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Let it rest. Rest at least 10 minutes before slicing so the juices redistribute.
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Slice against the grain - twice. Tri-tip has two grain directions. Find the change in grain and slice each section separately for tenderness.
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Use fat and seasoning. A light coat of oil or tallow helps with moisture. Keep seasoning simple - salt, pepper, garlic - and let the beef shine.
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Grill, roast, or smoke
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Grill: hot and fast, then rest
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Roast: 425°F until medium-rare
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Smoke: low and slow, finish hot if needed
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This cut rewards attention. Treat it right and it eats like a much more expensive piece of beef.