USDA Prime Red Label Prime Grade
Whole Tri-Tip

Selected USDA Prime Prime Grade US Beef, Tri-Tip is sourced from the cow's Bottom Sirloin area, characterized by rich beef flavor, firm texture, and a balance of fat aroma and juice, especially suitable for whole-roasting, slow-roasting, or pan-frying before slicing against the grain.

🥩 A Tri-Tip Must-Try for US Beef Lovers

Tri-Tip is a very representative beef cut in the US, especially quite popular in American BBQ culture.

It is located at the bottom of the cow's Bottom Sirloin, and is named Tri-Tip because the whole muscle is triangular.

Compared to the stronger fat aroma of Ribeye, Tri-Tip's charm leans more towards:

What is USDA Prime Red Label Prime Grade?

USDA is the US Department of Agriculture's beef quality grading system. Common high-end beef grades include:

USDA Prime is the highest main retail quality grade, generally having richer intramuscular fat texture Marbling, thereby bringing richer fat aroma, juice, and textural layers.

For a cut like Tri-Tip which already has very prominent beef flavor, Prime grade can make the overall flavor more complete.

🥩 So, what part is Tri-Tip?

Tri-Tip is not the Chuck shoulder cut, nor is it the Tenderloin Beef Fillet.

It belongs to the cow's Bottom Sirloin, a triangular muscle, hence the English name is directly Tri-Tip.

The biggest advantage of this cut, is that it can achieve:

Rich Beef Flavor × Rich Texture × Suitable for Whole Cooking

In the US, especially in California BBQ culture, Tri-Tip is one of the very classic BBQ cuts.

🔥 ① American BBQ Tri-Tip

This is one of the most classic Tri-Tip cooking methods.

After thawing whole, season simply with sea salt, black pepper, garlic powder, and a little spice, then sear/grill the surface over high heat, then heat the center slowly with a gentler heat.

Rest after finishing, then slice thinly against the grain.

🍳 ② Pan-Fried Tri-Tip Steak

The whole cut can also be cut into steaks about 2–3cm thick.

Suggestion:

Sea Salt | Black Pepper | Butter | Garlic | Rosemary

Sear both sides over high heat, which highlights the fat aroma and caramelised aroma of the Prime beef itself.

🔥 ③ Oven Slow Roast

Tri-Tip is very suitable for a whole Roast.

First sear the surface, then place in the oven to roast slowly to the desired doneness, and finally rest and slice against the grain.

Very suitable for family gatherings or sharing among many people.

🥢 ④ Reverse-cut Thin Slices Stir-fry

If you do not want to cook the whole piece, Tri-Tip can also be sliced thinly while partially thawed.

Can be made into:

Black Pepper Beef | Stir-fried Beef with Onion | Stir-fried Beef with Broccoli | Satay Beef | Korean Bulgogi

🌮 ⑤ Fajitas / Taco

The strong beef flavour of Tri-Tip is very suitable for Mexican cuisine.

Can be marinated with: Lemon juice, cumin, Paprika, minced garlic, black pepper, then sear and slice thinly.

Serve with Tortilla, onion, coloured peppers and Salsa.

🍚 ⑥ Steak Bowl

Slice the seared Tri-Tip against the grain, serve with white rice, hot spring egg, stir-fried onion, sliced garlic and a little Japanese yakitori sauce, to make a very substantial steak bowl.

🔪 Whether Tri-Tip tastes good depends very much on the cutting method

One of the main features of Tri-Tip is thatthe direction of muscle fibres may change.

Therefore, after roasting the whole piece, it is best to observe the beef texture first, and if necessary, divide the whole piece of beef into two parts, then slice separately against the direction of the fibres.

Slice against the grain = shorten the long fibres = easier to bite into.

🔪 How to cut a whole Tri-Tip?

❄️ Recommended thawing method

For whole beef cuts, it is recommended to thaw in the refrigerator at low temperature, allowing the beef to warm up slowly.

🔥 To achieve a Steakhouse caramelised aroma, remember these 4 points

1 | The surface of the beef must be dry
Too much moisture will hinder surface caramelisation.

2 | The pan must be hot enough
High heat makes it easier to form a beautiful brown caramelised layer.

3 | Do not keep moving it
Let the beef make full contact with the hot pan before flipping.

4 | Rest after cooking
Rest briefly before slicing to help redistribute the juices.

👌 Particularly suitable for these customers

✔️ Like USDA Prime American beef
✔️ Enjoy a rich beef flavour
✔️ Do not want to eat only high-fat Ribeye
✔️ Like BBQ
✔️ Like to handle whole beef cuts themselves
✔️ Often have family gatherings
✔️ Want to try a beef cut with a more American character
✔️ Enjoy Steak Bowls / Fajitas / Roasts

Prime Grade × Classic American Tri-Tip

Rich Beef Flavor · Abundant Juices · BBQ Favorite

If you are looking for a cut of beef that is different from Ribeye or Sirloin, yet truly has an American BBQ personality, USDA Prime Tri-Tip is a whole beef cut well worth keeping in your freezer.