.rf-header { font-family: Georgia, 'Times New Roman', serif; font-size: 28px; font-weight: 700; color: #4A5A2C; text-align: center; margin: 40px 0 10px 0; letter-spacing: 1px; } .rf-header-line { width: 80px; height: 2px; background-color: #4A5A2C; margin: 0 auto 25px auto; } .rf-section { font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 1.55; color: #333; margin: 0 0 25px 0; } .rf-list ul { margin: 10px 0 15px 20px; } .rf-list li { margin-bottom: 6px; font-size: 17px; } .rf-subheader { font-family: Georgia, 'Times New Roman', serif; font-size: 22px; font-weight: 600; color: #4A5A2C; margin: 35px 0 10px 0; } A Grill-Lover’s Roast for Slicing & Sharing The Tri-Tip Roast comes from the bottom sirloin — a triangular cut that eats like a cross between a roast and a steak. Our Tri-Tip comes from Raised Wild Texas, where cattle are 100% grass-fed and grass-finished on regenerative pastures. That means honest marbling, deep beef flavor, and a roast you can feel good about serving to your family. What Makes Tri-Tip Roast Unique Bottom sirloin cut: Leaner and more “steak-like” than chuck or shoulder roasts. Triangular shape: Naturally sized for the grill or oven, perfect for slicing across the grain. Rich, beefy flavor: Enough marbling for juicy bites without feeling heavy. Great for slicing: Cook whole, then slice thin for sandwiches, tacos, salads, or bowls. Family-friendly: One roast easily stretches into several meals for busy weeks. How to Cook a Tri-Tip Roast Grilled Tri-Tip: Season simply with salt, pepper, and garlic. Sear over high heat, then finish over indirect heat until medium-rare to medium. Rest well, then slice thin against the grain. Oven-Roasted: Rub with your favorite spices, roast at 375°F until your desired doneness, then rest and slice thin. Weeknight “Steak Roast”: Cook to medium-rare, then slice and serve like steak over veggies, potatoes, or rice. Leftover-friendly: Use extra slices for tacos, fajitas, sandwiches, or grain bowls the next day. Why Families Love Tri-Tip Big value in one cut: One roast can cover Sunday dinner and weekday lunches. Easy to impress: Looks beautiful sliced on a board, but doesn’t require fancy technique. Flexible seasoning: Works with simple salt-and-pepper, Santa Maria-style rubs, or your favorite marinade. Perfect for sharing: Slice and let everyone choose their favorite pieces — from more done ends to a pink center. Why Raised Wild Texas Tri-Tip Is Different At Raised Wild Texas, cattle are raised on native Texas forage, finished 100% on grass, and managed with regenerative grazing that supports soil health and biodiversity. No grain. No hormones. No antibiotics. 100% grass-fed & grass-finished Regenerative, chemical-free pastures Beef with traceable, local Texas sourcing Learn More About Raised Wild Texas
