Grassfed Tri Tip

Cooks like a roast, eats like a steak, and there are only two per animal.

Tri tip is the triangular muscle at the bottom of the sirloin. There is one on each side of the animal and that is all, which is why it disappears fast. It is marbled enough to grill whole like a roast and tender enough to slice and serve like steak. You get an average 1 lb roast, vacuum-sealed and frozen.

Why You'll Love It:

• Two Per Animal: A genuinely limited cut. When the store runs out, it is out until the next harvest.
• Rich, Bold Flavor: Leaner than a ribeye and still full of beefy depth.
• Roast or Steak: Grill it whole and slice it, or cut it into steaks before it hits the fire.
• Heritage Breed: Pineywoods cattle, naturally adapted and slow grown, one of only five American breeds in the Slow Food Ark of Taste.
• Regeneratively Raised: Rotational grazing and intensive pasture management across the whole herd.

How to Cook:

• Thaw and Temper: Overnight in the refrigerator, then 40 minutes on the counter.
• Season Heavy: Salt, pepper, and garlic. This cut takes a thick crust of seasoning well.
• Two-Zone Grill: Sear both sides over direct heat, then move it to the cool side and close the lid.
• Pull at 130°F: Medium rare, then rest a full 15 minutes.
• Watch the Grain: The grain changes direction partway through this roast. Cut it in two where it turns, then slice each half across its own grain. Get this wrong and a $30 cut chews like rope.

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