Tri-Tip (20 Day) Bone-Out beefy flavor and tender

beefy flavor and tender

Our 50-60 day dry-aging technique allows natural enzymes to work their magic

This amazing cut was made famous on the west coast and is as popular as skirt steak is here on the east coast

Our 20-30 day and 60-80 day dry-aged steak has been aged to perfection

• Exceptional tenderness achieved through extended aging

Tri-Tip (20 Day) Bone-Out beefy flavor and tenderThis triangular cut, taken from the bottom sirloin, is known for its rich, beefy flavor and tender, juicy texture. This amazing cut was made famous on the west coast and is as popular as skirt steak is here on the east coast. A multi purpose muscle is elevated to its full potential with our 20 30 day aging program.