Originating from right below the sirloin, our Akaushi Tri-Tip is loaded with beefy goodness and laced with a creamy white fat that makes it extra tender.
Triangular in shape, this cut lends itself perfectly to feeding a herd. We suggest cooking to Medium Rare on the thicker end, let the beef rest, and slice across the grain. Finish by serving on a cutting board so everyone can choose their doneness.
Comes vacuum sealed and averages 2-3 lbs each.
Customer Reviews
So for this beautiful piece of meat I rubbed it down in stone ground brown mustard to stick the herbal steak seasoning and garlic sea salt to. Heated the convection oven to 375 and cooked for 30 minutes for a good sear and crust. Turned down to 300 for about 20 minutes more until it reached an internal temperature of 145. Pulled it out to rest and covered in foil for 15 minutes. Sliced 1" thick and served with a green chili macaroni and cheese casserole. Best new years eve meal ever!
