If you want to experience the epitome of California barbecue, you want Tri-Tip. It became a local specialty in the 1950s when a local rancher was rumored to have barbecued it whole instead of the using it for ground beef. Ours is dry aged for 14 to 18 days, making it extremely tender and loaded with beef flavor. The shape of this cut means you can achieve different levels of doneness with one steak, making it a perfect cut for a hungry crowd.
Dry Aged | Naturally-Raised | Arizona Grown
Please note, weight estimates are approximate and may vary slightly. Because each of our steers are hand selected on an individual basis, we do have some variance in sizes once they are cut.