The tri-tip steak is cut from the tri-tip roast, which comes from the bottom part of the sirloin, meaning the animal’s rump area. It has a tender texture and rich beefy flavor. It is best when barbecued, grilled, pan seared, or quickly roasted. Try it with your favorite marinade or rub and serve with veggies, or use it for tacos or steak sandwiches! Be sure to slice against the grain for tender bites.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.