USA USDA Choice Whole Tri-Tip | Whole Vacuum Pack | Pan-fry / Roast / Slow Cook / BBQ | ⚠️If you require cutting, please contact customer service immediately after placing your order. Thank you!

Cutting service (free) ⚠️ If you require cutting, please contact customer service immediately after placing your order. Thank you!

You can choose for hot pot (1mm/2mm), yakiniku (5mm), steak (1cm/2cm/3cm/4cm...).
⚠️ We do not accept cutting by weight, as we cannot control it.

Packaging
Free cling film packaging
Vacuum packaging +$100

Want to buy a whole US beef primal and cut it into steaks, yakiniku slices, or slow-cooked beef yourself? This U.S. USDA Choice Tri-Tip Primal comes from the triangular muscle at the bottom of the sirloin, and is therefore often referred to as Tri-Tip, Tri-Tip Steak, or Tri-Tip Roast.

Tri-Tip has a rich beefy flavor with a moderate amount of fat and clear muscle fibers. When cooked properly, it offers a tender texture and rich beef aroma. It comes in vacuum-sealed primal form, suitable for home cutting, barbecue gatherings, roasted beef, slow-cooking, pan-searing, or quick stir-frying.

Product Features

✅ Imported U.S. Beef
Originating from the United States, perfect for families who enjoy the rich flavor of American beef.

✅ USDA Choice Grade
Choice grade U.S. beef generally has a moderate amount of marbling, striking a good balance between flavor, tenderness, and value for money.

✅ Whole Tri-Tip Primal
Allows for flexible cutting into thick-cut steaks, barbecue slices, roast beef, or slow-cooked beef, according to different recipes.

✅ Whole Vacuum-Sealed Packaging
Helps maintain product quality and reduces exposure to air during frozen storage, suitable for keeping in your home freezer.

✅ Rich Flavor, Versatile Use
Tri-Tip has a prominent beef flavor, suitable for pan-searing, oven roasting, sous-vide slow-cooking, charcoal grilling, and BBQ.

Suggested Cooking Methods

Pan-Seared Steak
Cut the beef into steaks approximately 2 to 3 cm thick. After thawing, pat the surface dry, season with salt and black pepper, sear both sides over high heat, then rest for a few minutes before serving.

Roasted Beef
Season the whole primal with sea salt, black pepper, garlic, and herbs. Sear the surface first, then roast in the oven. After cooking, slice against the grain for easier chewing.

Sous-Vide Slow Cooking
Ideal for sous-vide to retain juiciness. After cooking, sear the surface over high heat to create tender Tri-Tip Steak.

Grilling / BBQ
Can be grilled whole and then sliced, or pre-cut into steaks or slices, suitable for family gatherings and outdoor barbecues.

Chinese Stir-Fry
Slice thinly against the grain. Can be used in dishes like black pepper beef, beef with onions, satay beef, or other home-style stir-fries.

Product Information

• Product Name: U.S. USDA Choice Tri-Tip Primal
• Cut: Tri-Tip
• Grade: USDA Choice
• Origin: United States
• Packaging: Whole vacuum-sealed primal
• Pricing: Priced by actual weight
• Storage: Keep frozen at -18°C or below
• Consumption: Must be cooked thoroughly before eating

Thawing and Cutting Suggestions

It is recommended to transfer the product from the freezer to the refrigerator a night before consumption for natural thawing. The whole beef primal can be cut when it is still slightly firm but not completely thawed, which makes it easier to cut even slices.

When slicing, it is recommended to observe the beef fiber direction. For consumption, slice against the grain to improve tenderness.

Explanation of Meat Color in Vacuum Packaging

Beef in vacuum packaging and an oxygen-deprived environment may appear darker red, purplish-red, or brownish, which is a common occurrence for vacuum-sealed beef. After opening the package and exposure to air for a period, the meat color will generally gradually return to a brighter red. The product's appearance, fat ratio, shape, and weight may vary due to it being a natural primal cut.

The images are for cooking and cutting demonstration purposes. The product is fresh frozen whole beef primal. Actual packaging, meat color, shape, fat ratio, and weight are subject to the received product.