Beefmaster Tri-Tip

Tri-tip is the tensor fasciae latae, a triangular muscle from the bottom sirloin, and it is cooked whole and sliced like a small roast.

How to cook it: season it well. Cook it over indirect heat or in a low oven until it is close to your target, then sear it hard over high heat to finish (a reverse sear). Rest it ten minutes. The grain changes direction partway along, so cut the tri-tip in two where the grains meet and slice each piece thin across its own grain.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.