Description

The Tri-Tip Roast is cut from the bottom of the sirloin that has endaered itself across the country for its versatility in cooking methods. Known in California as the “Santa Maria Steak” or in New York as the “Newport Steak” one thing can be counted on is the deep beefy sirloin taste. A favorite for rubbing and slow smoking it also is amazing when roasted or broiled. The distinct grain and cherry-red color give it a marked difference from the darker skirt steak or hanging tender.