Get tender beef brisket texture without the time or effort with our tri tip beef. This underrated cut is ideal for a number of dishes - from easy work lunches to family-friendly midweek meals and fancy dinner party plates!
Perfectly cut from the hind section of the rump, the Wexford Valley Tri-Tip offers an abundance of aromatic flavours and has a luxuriously rich texture. The unique offerings of this product make it adaptable to many different cooking techniques. For your summer BBQ, the Aberdeen Angus Rumptail is the perfect joint for slow roasting and serving alongside grilled vegetables and fresh salads. The Hereford Tri Tip comes from a world-renowned breed offering unbeatable meaty flavours.
Here at Tom Hixson of Smithfield, we pride ourselves on providing you with the finest quality beef from our award-winning producers. Expertly cut by our master butchers, all of the beef we stock offers unparalleled taste and amazing texture. Order beef in bulk online for delivery direct to your door.
Tri-tip beef is a small triangular-shaped cut taken from the hind section of the rump or the sirloin. It has also been referred to as the triangle steak, due to its shape, as well as rump tail beef and bottom sirloin.
The unique and aromatic flavours in a tri tip cut make it ideal for a number of impressive dishes ideal for your next get-together with friends, or for an easy midweek meal. You could keep the joint whole for your next Sunday roast dinner, and serve alongside seasonal vegetables and gravy.
For a quick midweek meal, try slicing your tri tip cut and using it in your favourite fajita recipe, stir-frying with sliced peppers, red onions, cumin, coriander, and paprika. Serve with warm tortilla wraps, guacamole, sour cream, and pico de gallo to satisfy the whole family.
Season your room-temperature steaks generously with salt and pepper. Preheat a heavy pan to medium-high heat with a neutral cooking oil, and cook your steak on both sides until a golden crust has formed. Use a meat thermometer to cook until your desired doneness. Once your steak is done to your liking, take out the pan to rest before slicing and serving.
Tri tip beef is a favourite of many grill masters, due to its likeness to beef brisket. Smoking tri tip beef only takes around 1 hour to grill, and 1 hour and a half for a bigger tri tip joint. For extra flavour and a golden colour, you could sear your beef on all sides for 5-6 minutes before grilling.
Tri Tip steak is usually referred to as ramp tail in the UK. The popular cut, however, is sometimes called Newport steak, triangle steak, or the bottom sirloin steak if you are in the US.
This depends on the way it is cut. Tri-tip is a tender cut of meat, but if sliced incorrectly it can become quite tough and chewy. Ensure you cut against the grain and allow time to rest before slicing for the softest texture.
Yes, you can. Most high-quality butchers will offer tri tip steak. If you don’t have a butcher nearby, order online from Tom Hixson of Smithfield for direct delivery to your door.
For uber soft tri tip beef, cook the steak to rare or medium rare, as this will ensure the steak retains that fantastic buttery mouthfeel. Before serving, leave your steak to rest to allow the juices to be reabsorbed. Our butchers would also recommend slicing against the grain.
Yes, they are the same cut of beef. This delicious steak cut is referred to as a London broil because of the thickness and its lean qualities. The name originated from a cooking technique which was popular when cooking a tri tip, unsurprisingly, involved broiling.
Not really. Both of these cuts are from different areas, which results in a contrasting texture with each, due to the amount of work both of these muscles do. Brisket offers a melt-in-your-mouth texture, perfect for shredding, whilst tri tip is more firm, and makes for a heartier steak.
Yes, rump tail is commonly referred to as a tri tip steak. The cut is a triangle shaped muscle which comes from the rump of the cow, hence the common name!