Tri-Tip — The Butcher's Best-Kept Secret

Meet the Tri-Tip — a bold, richly marbled cut from the bottom sirloin that has earned a cult following among grill masters and backyard chefs alike. Known in Argentina as Colita de Cuadril, this triangular gem delivers an intense, beefy flavor that rivals far more expensive cuts.

Why You'll Love It

• Rich & Juicy: Natural marbling keeps every bite tender and full of flavor, even at high heat.
• Incredibly Versatile: Grill it over open flame, smoke it low and slow, or roast it in the oven — it shines every way.
• Grass-Fed Quality: Raised on open pastures for cleaner flavor and better nutrition.
• Perfect for Sharing: One roast feeds a crowd — ideal for weekend asados, family dinners, or meal prep.

How to Cook It

For the best results, season generously with coarse salt and let it rest at room temperature for 30 minutes before cooking. Sear over high heat to build a deep crust, then finish at medium heat to your desired doneness. Always slice against the grain for maximum tenderness. Rest for 10 minutes before serving.

Approx. 3 lbs per piece. Vacuum-sealed for freshness.