Tri-Tip Roast
$24.99 - $85.49
Tri-Tip Roast is a lean, triangular cut from the bottom sirloin with hearty beef flavor. It is a lovely choice for a grilled family dinner, oven-roasted slices, or next-day sandwiches.
Weight options: .75–1 lb, 1–1.5 lb, 1.5–2 lb, 2–2.5 lb, and 2.5–3 lb.
How to cook: Season simply with salt, pepper, and garlic. Sear over direct heat or in a hot skillet, then finish over indirect heat or in a 375°F oven. Use a thermometer rather than a fixed time: USDA recommends 145°F in the thickest part followed by at least a 3-minute rest for whole beef roasts.
Kitchen tip: Tri-tip has grain running in two directions. Find where it changes, divide the roast there, and slice each section thinly across its grain. This makes a bigger difference to tenderness than a fancy marinade.
Raised in Lonetree, WY, and processed at Western Meat Processing on our ranch.
Beck Ranch Beef is always grass-fed and finished • Naturally raised in our high mountain pastures of Lonetree, WY • Fed a species-appropriate diet (no grains, corn, or soy) • Never given hormones, mRNA, or herd antibiotics • Our chicken and pork are sourced from NAE farms in the US
🍽️How To Cook
HOW TO COOK:
Preparation:
1. Trim the Roast (if not already trimmed): Remove the silver skin (a tough connective tissue) using a sharp knife. If the roast has a tapered end, tuck it under and tie it with butcher's twine for even cooking.
2. Seasoning: Generously season with salt, black pepper, and any preferred seasonings (garlic powder, rosemary, or thyme work well). For added flavor, rub with olive oil or butter.
Cooking Methods:
1. Roasting (Oven Method - Best for a Classic Roast)
Preheat oven to 425°F (220°C).
Sear the roast in a hot skillet with oil for about 2 minutes per side to develop a crust.
Transfer to a roasting pan and place in the oven.
Cook until desired doneness (use a meat thermometer):
Rare: 120-125°F (49-52°C) (about 20-25 min)
Medium-rare: 130-135°F (54-57°C) (about 25-30 min)
Medium: 140-145°F (60-63°C) (about 30-35 min)
Rest for 10-15 minutes before slicing to retain juices.
2. Grilling (Best for a Smoky, Charred Flavor)
Preheat grill to medium-high heat (about 400°F).
Sear all sides over direct heat for 2-3 minutes per side.
Move to indirect heat and cook until internal temp reaches the desired doneness.
Rest before slicing.
3. Sous Vide (Best for Precision Cooking)
Set the sous vide machine to the desired doneness temperature (e.g., 130°F for medium-rare).
Seal roast in a vacuum-sealed or zip-lock bag with seasonings and butter.
Cook for 2-4 hours.
Sear in a hot pan for 1-2 minutes per side for a crisp exterior.
🚚When Will My Order Ship
We ship every Monday. That is the day UPS has scheduled pickup in our area. Holidays and weather may affect shipping. We use UPS Ground to the West Coast & Mountain West, 2 Day Air to Central & East Coast.
💲What Does Shipping Cost?
Shipped orders are charged per box (up to 25 lb each). Rates per box: Mountain (ID, UT, WY, CO) $25; West Coast (CA, OR, WA, NV, AZ, MT, NM) $35; Central $45; East $55. We ship to all 50 states, including Alaska and Hawaii at their own rates. Minimum order is 5 lb. See our FAQ for details.
🥩How Should My Meat Arrive
We ship in insulated liners with dry ice. Your meat should arrive in 2 days of leaving the ranch. We always pack with extra ice just in case there is a delay. Contact from the dry ice may make micro-holes in the packaging. This is normal and the meat is still good to put in your freezer to eat.