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USDA Select

Tri-Tip Roast

    

A Central California classic you’ll love—hello, tri-tip. Very literally named for its three-tip triangular shape, this cut’s delicious versatility was discovered in the 1950’s and perfected by California pit masters.

Dry aged for 28 days.

Ships frozen with an average weight of 2.7 lbs.

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Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Grill It

Smoke It

Roast It

Cooking Instructions

Though you can prep this many ways, we’re highlighting the style that took this cut from obscure to the spotlight. For a traditional Santa Maria flavor, season the meat with salt, pepper, and garlic powder. If you want, you can get fancy with oregano, onion powder, rosemary, and oregano, but flavorful dry-aged beef shines without all the bells and whistles. Let it sit seasoned in the fridge for 4-5 hours, then bring it to room temperature before grilling.

Grill to a medium rare 130–135° F and let it rest before slicing. Slice this cut thinly against the grain for lean, tender, and tasty bite. For an authentic experience, use a Santa Maria grill over red oak.

Slickhorn Style: Chimichurri

Serve It With: Salsa and Pinquito Beans

Pair It With: A California Cabernet Sauvignon 

Where am I from?

Loin Primal

The loin primal is in the lower back and includes many fan-favorite cuts and steaks. The two sub-primals are the sirloin, which has sirloin steaks and tri-tip, and the short loin, which has famous steaks like the filet mignon, New York strip, and more.

Field to Table
Ethically Raised