GRASS Finished Tri Tip Steak

What it's good for: 

Grill it over high heat to sear the outside, then move it to indirect heat to finish around 130 to 135 degrees internal for medium-rare. Or reverse sear it in the oven at 250 degrees until it hits 125 degrees, then finish it in a screaming hot cast iron. Rest it well before slicing.

Always slice against the grain, and pay attention here because the grain changes direction across the cut. Slice the two sections separately if you need to.

Works well seasoned simply with salt, pepper, and garlic. Also takes to a marinade well if you want to go that route. Good for feeding a group since the size and shape make it easy to slice and serve.

Here's what you're getting:

This tri tip 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. It sits in an interesting middle ground, tender enough for high heat like a steak but substantial enough to handle a low and slow roast. Grass finishing adds earthy, mineral depth that makes simple seasoning the right call. It's a well-rounded cut that punches above its price point.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.