The Tri-Tip is a semi muscular cut that comes from the sub-primal bottom Sirloin. It is a triangular cut that is more muscular than most, but comes with rich flavor and engrained marbling. We enjoy our Tri-Tips Seasoned (Seasoning is subjective to your favorite seasoning combination) Then Barbecued to an internal temperature of 146 Degrees Fahrenheit, with a semi smoke.
The tri-tip (being a muscular cut) is best served when sliced against the grain to break up muscle fibers and tenderize the meat. Leaving you with a fantastic slice of tender meat.
To ensure that we provide an unbeatable experience, our master butchers have packaged our Van Lith Ranch Tri-Tip packers style meaning you will have to do some trimming but it’s exactly what you want if you want to cook a proper Tri-Tip.