Local Natural Beef Tri-Tip Steak
“The tender triangle cut.”
The Quick Facts on Beef Tri-Tip Steak
- Naturally raised
- Free from added hormones and antibiotics
- Not fat cap
Coming from the bottom of the sirloin, beef tri-tip gets its name from its triangular shape. Butcher Shoppe’s beef tri-tip steaks are leaner than most cuts — there is no fat cap — and benefit from a marinade and some high-heat cooking. Popular in California, the texture is often described as a mix between a steak and a brisket.
Beef Tri-Tip Steak Goes Great With…
Your favourite form of potatoes and lots of colourful grilled vegetables. You can also pair beef tri-tip with other proteins, such as pork ribs or beef brisket, by cooking them low and slow on the grill or the smoker for a delicious BBQ pairing!
Another suggestion is to pair beef tri-tip with grilled salmon filets for a high- quality surf and turf meal! The richness of the beef complements the flavors of the salmon nicely.
Our Preferred Preparation for Beef Tri-Tip Steak
We recommend marinating your beef tri-tip for a few hours before cooking it on the BBQ or in a cast iron skillet.
For grilling, sear the meat over high heat to create a crust, and then finish cooking it over indirect heat until it reaches the desired internal temperature!
Tri-tip can also be roasted in the oven at moderate temperatures. Use a roasting pan or a baking sheet with a rack to allow even air circulation around the meat.
How Much Does Tri-Tip Steak Cost?
At The Butcher Shoppe, our beef tri-tip is available in a variety of size options and prices, allowing customers to find the perfect size cut of meat for them. Our beef tri-tip comes in three different sizes: 6 oz for $5.40, 8 oz for $7.20, and 10 oz for $8.99.
Prices may change. Please view the top of this page for the most updated pricing for our tri-tip steaks.
How We Ships Tri-Tip Steak…
Our beef tri-tip steaks are cut to order, then immediately vacuum sealed at their its freshest, before being sent directly to your door within 12-24 hours of your order.
