Tri Tip Steak

A Californian Steak of Pure Sirloin

Inspired by traditions of American steak cutting, the Tri Tip is cut from the Sirloin, but is larger than a typical Sirloin Steak. This makes it perfect for a big feast for one, or for sharing between two. Being a prime cut, the Tri Tip is typically lean, flavoursome, and deliciously tender. As with all our prime beef cuts, this steak has been dry aged to enhance these natural qualities, and ensure standout flavour

Also known as Aiguillette Baronne and Santa Maria Steak, the Tri Tip is a Californian favourite. Taken from the bottom sirloin, this part of the beast is in Europe traditionally sliced into steaks, however as a whole American-style piece it offers a triangle of tender, lean meat. As a rule our Tri Tips are dry aged matured to enhance the natual eating quality of the beef.

Increasingly seen on restaurant menus, the Trip Tip is outstanding either on the barbecue over wood or coal, or as a small roast, cooked in a hot oven. There's enough meat here for up to two, while be sure to serve pink and carved through the grain to do the texture and flavour of the dry aged beef full justice.

Our recipe tips for cooking your beef tri tip steak
Breed Dry Aged Serves Weight Region Price Quantity
Shorthorn 32 Days 2 1 X 400g (14.1oz) Holme Valley, West Yorkshire, UK £12.95
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Aberdeen Angus 32 Days 2 1 X 400g (14.1oz) Holme Valley, West Yorkshire, UK £12.95
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Galloway 32 Days 2 1 X 400g (14.1oz) Yorkshire Dales National Park, UK £15.55
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Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.