Tri Tip

Tri Tip: The secret of the bottom sirloin. Distinct flavor and versatility

Tri Tip is a unique beef cut, sourced from the so-called ogonek krzyżowej (bottom sirloin). It has a characteristic triangular shape, giving it a unique fiber structure, so each fragment offers a slightly different culinary experience. Tri Tip is characterized by an intense, distinct flavor and slight firmness. A thin strip of fat on one edge melts during grilling, caramelizes, and gives the meat a deep aroma. It's the ideal choice for lovers of full-flavored beef.

Provenance and Quality – American Precision

All our Tri Tip's are sourced from Creekstone Farms (Kansas, USA) – a renowned premium beef farm. This producer guarantees full control over the production cycle: Black Angus cattle are raised without GMOs, antibiotics, or hormones. The animals graze on pastures, then are fed grain for 120–180 days (Grain-Fed). This farming model, certified USDA CHOICE, ensures a deep, complex flavor and subtle sweetness.

Aging and Cooking: Low & Slow for Tenderness

Tri Tip is aged for 40 days using the wet aging method in vacuum, which naturally tenderizes the beef and maximizes juiciness. It is excellent for the grill, pan, and oven. Its marbled structure absorbs seasonings and marinades fantastically, and the fat strip turns every grill session into a real spectacle.

Important Questions - Necessary Answers!

How to make the perfect Tri Tip steak? The reverse sear method works best: first, slow roasting in the oven (110–120°C) to an internal temperature of 52–54°C (medium rare), then a quick grill over high heat for a caramelized crust. Let the meat rest for 10 minutes before slicing – always slice against the grain!

Doneness Levels: Use a thermometer! Medium Rare is 52–55°C.

Storage: Best kept in the original vacuum packaging, in the refrigerator (0–2°C). Thaw slowly in the fridge overnight.