Tri-Tip Roast

Well-marbled, tender, and packed with bold flavor, the Tri-Tip is a smoking favorite that started its rise in 1950s California. We usually keep it whole for roasting, smoking, or slicing into steaks, but it's your call.

Named for its signature triangle shape, this cut is rare (only two per cow), so grab it when you see it.

Each Tri-Tip is dry-aged for at least two weeks, individually packaged, vacuum-sealed, and flash-frozen for peak freshness.

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