Enjoy a little Cali culture that grazed pastures in Texas. The Tri Tip steak is a craft cut incredibly popular in California – but Texans are taking notice. Cut from the bottom sirloin, this lean cut is fantastic for marinades, grilling, or roasting. Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain (note that the grain changes directions in this cut – the top thicker section runs horizontally while the bottom point grain goes vertically, as seen in product photo). After resting, cut in half at the point of grain change, then slice each section against its respective grain. Recommended Cooking Methods: Grilling Skillet Roasting 1 steak per pack - average weight 1.6 lb - 1 1/2 inch thick 1915 Grassfed Beef Grass fed & Grass finished Raised on Pasture Antibiotic and Hormone Free Hand cut locally in small batches Frozen & vacuum sealed to preserve freshness
