Tri-Tip

Tri-Tip — The West Coast Grilling Legend.

The tri-tip built its reputation on the grills of Santa Maria, California, and it's easy to see why it traveled. This triangular cut from the bottom sirloin is well-marbled, richly flavored, and just the right size to feed a family — more forgiving than a steak, faster than a big roast.

Ours is grain-finished Angus from our Indiana pastures, with the kind of marbling that makes this cut sing over live fire. It's a genuine crowd-pleaser and still flies under the radar in a lot of the country.

Season it simply — the classic is just salt, pepper, and garlic — and grill or reverse-sear it whole to medium-rare, building a deep, smoky crust. Rest it well, then find the grain (it changes direction in this cut) and slice thin across it. Big flavor, easy cook, and always a hit.

Intentionally raised. For those who believe in better.