GRASS Finished Tri Tip Roast

What it's good for: 

Smoke it at 225 to 250 degrees until it hits 130 to 135 degrees internal for medium-rare, then sear it over high heat to finish the outside. Or roast it in the oven at 425 degrees for 25 to 30 minutes and let the crust develop on its own. Rest it for at least 15 minutes before slicing.

Season it simply with salt, pepper, and garlic or use a dry rub if you want more crust. It takes to a marinade well too if you want to go that direction.

Slice it thin against the grain. The grain changes direction across this cut so pay attention and adjust as you go. Slice the two sections separately if you need to. Done right it feeds a table without much fuss.

Here's what you're getting:

This tri tip roast comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Tri tip comes from the bottom sirloin, a moderately worked muscle with good marbling and bold beef flavor. Left whole as a roast it develops a better crust and holds moisture well through high heat or a low and slow smoke. Grass finishing adds earthy, mineral depth that stands up well to smoke and spice without getting lost in it. It's one of the more versatile roasts on the animal and one of the better values for feeding a group.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since this is a larger cut and needs the time. Once thawed, cook within 1 to 2 days. Cooked tri tip keeps well in the refrigerator for 3 to 4 days and reheats well sliced thin with a little beef broth to keep it from drying out.