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Tri tip steak Black Angus USA

Tri tip steak Black Angus USA

91.88 zł for pc.

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Tri tip steak Black Angus USA is also known as "The Newport" or "Santa Maria" and is very popular in California and South America. It is cut by our butchers from the rump muscle which gives it plenty of meaty flavor. This steak is made for grilling. In texture, tenderness and flavor it resembles a new york steak. However, it is much more marbled which gives it a great deal of juiciness and allows it to caramelize beautifully when grilled.

Reference:
Woł0003051
Origin:
USA USA
Quality assurance:
USDA CHOICE
Product:
frozen, store at -18°C

Product details

Choose Item weight:

In Stock

Description

Our Tri-Tip is cut from the triangular muscle which is one of rump muscles. We source the parts from one of the best producers in the US, Creekstone Farms. The cattle are raised in the central US states of Kansas. Although not very popular, tri tip is more marbled than rib eye of corresponding quality grade, and priced much more affordably. Not as tender though as a leg muscle making some motor work.

What characterizes our tri tip steak:

  • Black Angus breed
  • USDA CHOICE quality grade
  • Grass fed grain finich 120 days
  • Beef aging for a minimum of 40 days
  • Very marbled
Data sheet
Woł0003051
Country of origin
    Origin:
    USA USA
Other
    Matured:
    40 days
    Quality assurance:
    USDA CHOICE
    Type:
    Steak
    Cooking techniques:
    Grill
    Skillet cooking
    Sous vide
    Minimum shelf-life:
    6 months
    Breed:
    Black Angus
    Preparation difficulty:
    Moderately difficult
    Occasion:
    everyday dinner
    outdoor grill
    Price:
    $$$
    Product:
    frozen, store at -18°C
    Feeding type:
    grain fed
    The approximate thickness:
    2,5cm
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Find out more in the video
  • Grill
    Grill
  • Sous vide
    Sous vide
  • Skillet cooking
    Skillet cooking
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Tri tip steak Black Angus USA is also known as "The Newport" or "Santa Maria" and is very popular in California and South America. It is cut by our butchers from the rump muscle which gives it plenty of meaty flavor....

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