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a round of dry-aged tenderloin fat
Made using a skinless Kurobuta pork belly with the loin attached and a rich fat cap on the exterior
combined with the tender
Large - 21 lbs
slow feed process
Tri Tip Grade:Choice a round of dry-aged tenderloinIf youre not from the Santa Maria, California, you might not know about the tri tip. This crescent shaped cut of beef from the sirloin is very lean, but big in beef flavor. Tri tip professionals will tell you preparing this iconic dish is simple. Just season the roast with salt, pepper and a bit of garlic and grill to perfection. In Santa Maria, they use red oak logs and a special grill that elevates to find the perfect cooking temperature. Slice it
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