Tri Tip Joint
A Californian Style Cut of Pure Sirloin
Inspired by American traditions of butchery, the Tri Tip is taken from the sirloin, and though smaller than other sirloin cuts, promises the characteristic marbling and natural succulence of our grass fed beef. Our Tri Tips are exclusively dry age matured for the most tender finish possible, and as such are ideal for roasting the British way, served with all the trimmings.
Also known as Aiguillette Baronne and Santa Maria Steak this joint is well known in American butchery but relatively new to these shores, as the Tri Tip is usually sliced into steaks in Europe. As a whole piece the Tri Tip offers a triangle of tender, lean meat taken from the bottom sirloin, while all of our Tri Tips roasting joints aredry aged matured to concentrate the flavour.
A good tip as a future fashionable restaurant cut, the Tri Tip is outstanding either on the barbecue over wood or coal, or as a small roast, cooked in a hot oven. Be sure to serve pink and carved through the grain to do the texture and flavour of the dry aged beef full justice, and serve alongside traditional roast potatoes, creamy horseradish, and Yorkshire puddings.
|Our recipe tips for cooking your beef tri tip joint|