Tri-Tip (Beef)

Full product description

The tri-tip is a brilliant, underused beef cut that delivers big flavour and versatile cooking. Roast it whole for a tender, blushing centre, or grill/BBQ it Santa Maria–style with a hard sear and a gentle finish. It carves into generous slices and makes cracking leftovers for sandwiches and salads. Keep the seasoning simple—salt, pepper, a little garlic—then rest well and slice across the grain (rotate partway through slicing as the grain changes direction).

Why you’ll love it

• Full beef flavour with a tender, juicy bite

• Cook it your way: roast, grill or BBQ

• Quick for a roasting joint; superb for sharing

• Butcher-trimmed for an even cook and tidy carving

Cut details

• From the rump/sirloin tip (triangle-shaped muscle)

• Supplied boneless, neatly trimmed (fat cap may vary by piece)

• Typical weight varies by joint

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously.

2. Roast (pan-sear first):

   • Sear all sides in a hot pan until well browned.

   • Transfer to 180°C (fan 160°C) for 18–30 mins depending on size.

3. Grill/BBQ (best):

   • Sear over high heat 2–3 mins per side, then move to indirect heat until done. Lid on.

4. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.

5. Rest 10–15 mins. Slice across the grain, rotating the joint partway as the grain changes.

Serving ideas

• Santa Maria–style: garlic, salt, pepper; serve with salsa and grilled corn

• Chimichurri with roast potatoes and watercress

• Pepper rub with creamy slaw and pickles in soft rolls

• Leftovers: thin slices for steak sandwiches or salads

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is tri-tip tender?
Yes—especially when cooked to medium-rare/medium, rested properly and sliced across the grain.

How big is a typical joint?
Weights vary. If you need a specific size, ask and we’ll guide you.

Fat cap on or off?
We trim neatly; a light cap helps baste during cooking. You can render it further in the pan.

Good for BBQ?
Excellent—sear hot, then finish over indirect heat with the lid down.