Tri-Tip Steak

Tri Tip Steak – Cut from the bottom sirloin of our 100% grass-fed Angus-Charolais cattle, tri tip is a lean, flavorful steak with a coarse grain and satisfying chew. It offers a deep, savory character and holds up well to bold seasoning and high-heat cooking. When cooked carefully and sliced properly, tri tip delivers big flavor without the price or formality of more traditional steak cuts.

What makes grass-fed beef a good choice?

Our Angus-Charolais cattle are pasture-raised, grass-fed, and grass-finished on our farm. They spend their lives grazing open fields, eating only grasses and forages, never grain. That diet and lifestyle produce beef that’s leaner, nutrient-dense, and deeply flavorful. These cattle are part of our regenerative system, rotating across pasture alongside our pigs and poultry to build soil health and long-term resilience.

Cooking Tips:

• Hot and Fast, Then Rest: Tri tip does best with a strong sear followed by a short rest before slicing.
• Don’t Overcook: Aim for medium-rare to medium to keep it tender and juicy.
• Slice Carefully: Tri tip has a changing grain. Cut it in half where the grain shifts, then slice thin across the grain.

Recipe Ideas:

1. Grilled Tri Tip – Season generously, grill to medium-rare, rest, and slice thin.

2. Santa Maria–Style Tri Tip – Rub with garlic, salt, pepper, and herbs, then grill over open heat.

3. Steak Sandwiches – Thin slices piled onto crusty bread with greens and sauce.

4. Steak Bowls – Sliced tri tip over rice or grains with roasted vegetables and a simple dressing.

A versatile, everyday steak with real character. Jake’s Tri Tip Steak rewards confident cooking and careful slicing.