Tri Tip Roast

What it's good for:

Smoke it at 225°F to an internal temperature of 130–135°F for medium-rare. Or roast it in a 425°F oven for 25–35 minutes. Let it rest at least 10–15 minutes after cooking.

Slice it thin and always against the grain (the grain changes direction in this cut, so pay attention). Great for slicing and serving family style, or meal prep protein for the week.

Here's what you're getting:

Tri tip roast is the triangular cut from the bottom sirloin, left whole. Well-marbled for a sirloin cut with bold beef flavor. From cattle raised on pasture.

One of the most popular cuts for smoking and backyard barbecue.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

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 bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed tri tip roast in the fridge for 1-2 days, or refreeze immediately if not using.