Steakhouse Beef Sirloin Tri-tip 8/2.6# Avg Display Box
BRAND – Rock River Cattle Co.
DESCRIPTION – The Tri-tip First Became Popular In The 1950s In Santa Maria, California, And Is Also Known As “california’s Cut” Or “santa Maria Steak.” Cut From The Tri-tip Roast, Which Is Part Of The Bottom Sirloin Sub-primal Cut, These Steaks Are Well-marbled With A Melt-in-your-mouth Tenderness And Rich In Beefy Flavor While Offering A Slight Buttery Taste. Extremely Versatile, This Choice Cut Works Well With Practically Any Cooking Method. Our Delicious Tri-tip Steaks Are Lean Yet Tender With A Rich Meaty Flavor With Less Fat Than Other Cuts. It Takes To Marinades Like No Other Or Season With A Dry Rub Just Before Cooking, Making This Premium Cut Of Beef Incredibly Accommodating. Serve Along With Grilled Vegetables, Salads, Or Drizzle With A Complimenting Sauce For A Meal Fit For A King.
Chef Tip: Tri-tips Have Two Different Grain Directions. Locate Where The Two Grains Intersect And Cut Vertically, Splitting The Tri-tip About In Half. Inspect The Grain Of Each Piece And Thinly Slice Against Each Half's Grain.
PRODUCT CODE – 18715
GTIN – 90079041187158
Nutrition Facts
Serving Size – 4 oz
Amount Per Serving
| Calories 220 | Calories from Fat 130 |
| % Daily Value* | |
|---|---|
| Total Fat 14g | 22% |
| Saturated Fat 6g | 30% |
| Trans Fat 0g | |
| Cholesterol 65mg | 22% |
| Sodium 510mg | 21% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Sugars 1g | |
| Protein 19g |
| Vitamin A 0% | Vitamin C 0% |
| Calcium 4% | Iron 10% |
No Allergens Present
* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Product Information
Preparation
-
Preheat the oven to 425°F. Remove tri-tip from package and place in a roasting pan. Place in the oven, uncovered, for 1 hour. Remove from the oven and add 1/2 inch of water to the pan. Lower the oven to 300°F. Cover the pan with foil. Continue to cook for 1 1/2 - 2 hours, or until the internal temperature reaches 160°F as measured with a food thermometer. Remove from oven and let rest before slicing.
-
Remove tri-tip from package and place in a 4-8-quart slow cooker. Add one cup of water. Cook on low for approximately 8-10 hours or on high for 4-6 hours. Verify the internal temperature reaches 160°F as measured with a food thermometer. Remove from slow cooker and let rest before slicing.
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Preheat the smoker to 225°F. Remove tri-tip from the package and place it on the cooking surface with the fat side down. Smoke the tri-tip for 3 ½ to 4 hours to an internal temperature of 160°F as measured with a meat thermometer. Remove from the smoker and let rest for at least five minutes before slicing across the grain.
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Preheat your grill to high heat. Remove tri-tip from the package. Grease the grill or brush oil directly onto the meat. Place the tri-tip in the center of the grill over direct heat. Cook for 5 minutes, then flip and repeat. Move to indirect heat and cook for about 10-15 minutes per pound or until the internal temperature reaches 160°F as measured with a meat thermometer. Remove from grill and let rest before slicing.
Ingredients
Beef, Water, Seasoning Blend (Dextrose, Salt, Burgundy Wine Powder {Maltodextrin, Burgundy Wine Solids, Potassium Sorbate, Sulfur Dioxide} Dehydrated Onion and Garlic, Spices, Sunflower Oil, Citric Acid), Vinegar, Cultured Dextrose. Coated with: Spices, Sea Salt, Sugar, Dried Garlic, Dried Red Bell Pepper, Dried Onion, Paprika, Xanthan Gum, Canola Oil.
Master Case
| Piece Count | Net Weight | Gross Weight |
|---|---|---|
| 8 | 20 | 21 |
| Width | Length | Height |
|---|---|---|
| 15.625" | 18.125" | 6.5" |
| TI | HI | Cube |
|---|---|---|
| 6 | 8 | 1.07 cubic ft |
Storage
| Shelf Life | Storage Temp | Storage Method |
|---|---|---|
| 30 days from production | Storage Handling: 28°F–34°F | Keep Refrigerated |