Tri Tip Steak

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.