PRICE IS PER PIECE | 1.5 – 2.0 LBS
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 a minimum of 14 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.