Cut from the bottom of the sirloin, this triangular steak is one
of our most flavourful cuts of grass-fed beef, and our master
butcher's best kept secret. With its tapered 'tip', this steak is
not dissimilar from a brisket but smaller in size, making it a
quicker to cook but just as delicious. The tri-tip is highly
sought-after, due to there being only one cut per animal, and super
versatile taking well to both dry rubs and flavourful marinades.
Sourced from our grass-fed herds of heritage breed British beef,
expect a generous layer of natural fat which will caramelise upon
cooking, and well-marbled, rich meat well suited for steak night.
Take care when slicing your tri-tip, as it has two distinct grain
patterns: one vertical, one horizontal. For the best result, cut
the steak in half where the two grains intersect, then slice each
piece against the grain for the most tender slices of meat.