Tri-Tip (20 Day) Bone-Out This premium cut undergoes an

This premium cut undergoes an extensive 50-60 day dry-aging process

Intensified Flavor: Extended moisture loss concentrates the beef's natural taste

Our extended 50-60 day dry-aging process elevates this premium cut to extraordinary heights:

bold notes with hints of blue cheese and umami

Tri-Tip (20 Day) Bone-Out This premium cut undergoes anThis 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.