Tri-Tip | USDA Prime over-100 Unlike many mass-produced Iberico products

Unlike many mass-produced Iberico products where pigs are kept indoors

This trout is incredibly versatile and holds up well in soups

G1 Certification is a quality standard that ensures the beef meets specific criteria for marbling

Easy to Handle: Unlike other large cuts

or poaching

Tri-Tip | USDA Prime over-100 Unlike many mass-produced Iberico productsAlso known as "The Newport" or "Santa Maria" steak is a very popular cut in California and South America. It is a lean cut, with a beefy taste slightly nutty. This steak is built for griling. HOWEVER it is also amazing to smoke or put in the oven. The tri tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal. which is exactly where the name comes from: Tri Tip = Triangular =