American Style Grass-Fed Beef Tri Tip:
The Beef Tri Tip is an American Barbeque cut that has become very popular in the UK & Europe over the last 10 years.
This cut was originally created by a butcher in California because it was a little tougher than some of the more mainstream standard Beef Steak Cuts. He cooked this low & slow on the Barbecue because it was tougher, & broke down the fibrous texture of the meat, the results he had were superb. He had created a delicious tender Beef Steak from a cheaper cut of beef that is now known all over the world.
Our expert butchers cut the Beef Tri Tip Steak from the end of the whole Rump Steak, it is triangular in shape with good intramuscular fat. In America people say this comes from the bottom of the sirloin but in Europe, they are from the end of the Rump. The Beef Tri Tip is also referred to as “Beef Rump Tail” in the wholesale trade, these are normally used for Steak Strips or sold into Chinese Restaurants for stir fry beef as a P.A.D ( Prepared And De-Gristled ) beef cut.
The fat cap on the Beef Tri Tip serves three purposes;
1) To protect the piece from burning when over direct heat.
2) During cooking it partially renders down to & helps to add additional moisture to the whole piece.
3) The fat adds extra flavour to the meat without compromising the delicious taste of the Grass-Fed Beef.
Beef Tri Tip is a great value product that will feed 4 people approximately over 200-grams of meaty slices each. The best way to enjoy this is to have the piece a little Pink in the middle, medium rare. The meat is very tender when you rest the piece (loosely covered over on a wooden board) for approximately 15 minutes, the meat will relax, & come up to its final temperature. The slices are delicious when a little pink in the middle & the natural juices will keep them moist when served.
When grilling Beef Tri Tip or any meats, it is important that you grill good quality meat because plenty of seasonings are used during this method of cooking, & they need to be absorbed by the meat to enhance the flavour. High quality Tri Tip Steak should be a rich red colour that is consistent throughout, it should not be dark or have a metallic shine to it as this may indicate a higher PH level, it will also have a much shorter shelf life.
Good Beef Tri Tip with a with the correct PH level has a better flavour, texture & smell when cooking, & more importantly; it will eat so much better.
The Barbecue scene in America has been using these for years & because home cooked Barbecue or Barbecue restaurants are now becoming more popular the world over through better equipment & shared knowledge through the internet, the Beef Tri Tip is now a more frequently sought-after cut. Our restaurant trade has been buying our Tri Tip Steaks pieces for years, now our online customers are happy as they can have the same quality piece delivered to their door.
We use clear recyclable pouches help to reduce our carbon footprint through our customers recycling responsibly. The Beef Tri Tip is vacuum-sealed within a few minutes of preparation to preserve all the natural flavour & juices because it extends the shelf life & create a better product for you when cooking at home. The clear pouches protect your beef from freezer burn, other flavours from food in your fridge & drying out when bringing to room temperature before cooking.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
The Beef Tri Tip works really well when rubbed n’ smoked on the Barbecue or slow-cooked in the oven for up to a couple of hours at around 108°c. Those generous slices of delicious Grass-Fed Beef will impress friends & family, but please be warned that the neighbours could be calling round unexpectedly more often!
Enjoy making your own genuine American Barbecue at home & please remember great food should be shared… after all, it’s why we create all our delicious meats.
As delicious food is good to be shared at home, it is equally good when shared with others online in Social Media posts. We would love to see what meals, recipes, videos, stories, reels, cooking methods are used for your Beef Tri Tip.
Why not join us over on Social Media & tag us in your posts so we can share your cooking with our followers to give inspiration to others. By tagging us in your posts & using our Hashtags, we are able to find them easier to repost on our Facebook page, Instagram & Twitter. Many people are unsure on how to cook Tri Tip Steak at home & through your posts on Social Media they are able to learn the Pro Tips of low & slow cooking.
Enjoy cooking & sharing delicious meat with family & friends, we look forward to seeing your home cooks.
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
What is a Beef tri Tip?
The Beef Tri Tip is an American style Barbeque piece that is perfect for steak. It is cut from the end of the Rump Steak or also know as a Rump tail in Europe. These have to be fat on pieces in order to cook properly.
How do you cook a Beef Tri Tip?
Most people cook Beef Tri Tip on the Barbeque as complete piece. The fat on the top will help keep it moist during the cook. to get to medium doneness the internal temperature will reach about 65°C.
What way do you cut Beef Tri Tip?
As with all meats, you cut across the grain. The piece should be laid out parallel to you with the slender end to the right for right handed people. You then slice across the piece cutting front to back & across to the slender end. Most slices with be suited to a thickness of just less than the width of your small finger.
- MORE INFORMATION ON BEEF TRI TIP STEAK
American Style Grass-Fed Beef Tri Tip:
The Beef Tri Tip is an American Barbeque cut that has become very popular in the UK & Europe over the last 10 years.
This cut was originally created by a butcher in California because it was a little tougher than some of the more mainstream standard Beef Steak Cuts. He cooked this low & slow on the Barbecue because it was tougher, & broke down the fibrous texture of the meat, the results he had were superb. He had created a delicious tender Beef Steak from a cheaper cut of beef that is now known all over the world.
Our expert butchers cut the Beef Tri Tip Steak from the end of the whole Rump Steak, it is triangular in shape with good intramuscular fat. In America people say this comes from the bottom of the sirloin but in Europe, they are from the end of the Rump. The Beef Tri Tip is also referred to as “Beef Rump Tail” in the wholesale trade, these are normally used for Steak Strips or sold into Chinese Restaurants for stir fry beef as a P.A.D ( Prepared And De-Gristled ) beef cut.
The fat cap on the Beef Tri Tip serves three purposes;
1) To protect the piece from burning when over direct heat.
2) During cooking it partially renders down to & helps to add additional moisture to the whole piece.
3) The fat adds extra flavour to the meat without compromising the delicious taste of the Grass-Fed Beef.Beef Tri Tip is a great value product that will feed 4 people approximately over 200-grams of meaty slices each. The best way to enjoy this is to have the piece a little Pink in the middle, medium rare. The meat is very tender when you rest the piece (loosely covered over on a wooden board) for approximately 15 minutes, the meat will relax, & come up to its final temperature. The slices are delicious when a little pink in the middle & the natural juices will keep them moist when served.
When grilling Beef Tri Tip or any meats, it is important that you grill good quality meat because plenty of seasonings are used during this method of cooking, & they need to be absorbed by the meat to enhance the flavour. High quality Tri Tip Steak should be a rich red colour that is consistent throughout, it should not be dark or have a metallic shine to it as this may indicate a higher PH level, it will also have a much shorter shelf life.
Good Beef Tri Tip with a with the correct PH level has a better flavour, texture & smell when cooking, & more importantly; it will eat so much better.
The Barbecue scene in America has been using these for years & because home cooked Barbecue or Barbecue restaurants are now becoming more popular the world over through better equipment & shared knowledge through the internet, the Beef Tri Tip is now a more frequently sought-after cut. Our restaurant trade has been buying our Tri Tip Steaks pieces for years, now our online customers are happy as they can have the same quality piece delivered to their door.
We use clear recyclable pouches help to reduce our carbon footprint through our customers recycling responsibly. The Beef Tri Tip is vacuum-sealed within a few minutes of preparation to preserve all the natural flavour & juices because it extends the shelf life & create a better product for you when cooking at home. The clear pouches protect your beef from freezer burn, other flavours from food in your fridge & drying out when bringing to room temperature before cooking.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
The Beef Tri Tip works really well when rubbed n’ smoked on the Barbecue or slow-cooked in the oven for up to a couple of hours at around 108°c. Those generous slices of delicious Grass-Fed Beef will impress friends & family, but please be warned that the neighbours could be calling round unexpectedly more often!
Enjoy making your own genuine American Barbecue at home & please remember great food should be shared… after all, it’s why we create all our delicious meats.
As delicious food is good to be shared at home, it is equally good when shared with others online in Social Media posts. We would love to see what meals, recipes, videos, stories, reels, cooking methods are used for your Beef Tri Tip.
Why not join us over on Social Media & tag us in your posts so we can share your cooking with our followers to give inspiration to others. By tagging us in your posts & using our Hashtags, we are able to find them easier to repost on our Facebook page, Instagram & Twitter. Many people are unsure on how to cook Tri Tip Steak at home & through your posts on Social Media they are able to learn the Pro Tips of low & slow cooking.
Enjoy cooking & sharing delicious meat with family & friends, we look forward to seeing your home cooks.
Sherwood Foods Hashtags: #ourbrandisapromise #abrandisapromise #moremeatfym
- HOW TO COOK BEEF TRI TIP AT HOME
- FAQ FOR BEEF TRI TIP STEAK
What is a Beef tri Tip?
The Beef Tri Tip is an American style Barbeque piece that is perfect for steak. It is cut from the end of the Rump Steak or also know as a Rump tail in Europe. These have to be fat on pieces in order to cook properly.
How do you cook a Beef Tri Tip?
Most people cook Beef Tri Tip on the Barbeque as complete piece. The fat on the top will help keep it moist during the cook. to get to medium doneness the internal temperature will reach about 65°C.
What way do you cut Beef Tri Tip?
As with all meats, you cut across the grain. The piece should be laid out parallel to you with the slender end to the right for right handed people. You then slice across the piece cutting front to back & across to the slender end. Most slices with be suited to a thickness of just less than the width of your small finger.
