Beef Tri-Tip (Bottom Sirloin), Chilled, Vacuum-Packed

Expiry time 20 days Approximate weight in 1 pc 1.00 - 1.4 kg Weight can be adjusted +/-100 - 300 g Price per 1kg € 30.25

Pick amount

The product can be purchased only in pieces.

1 gab € 36.30

2 gab € 72.60

3 gab € 108.90

4 gab € 145.20

The exact weight will be indicated on the invoice, which will be sent after the order is prepared.

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Beef Tri-Tip – Bold Flavour and Exceptional Versatility

Discover Tri-Tip from carefully selected Latvian beef – a distinctive triangular cut offering rich beef flavour, satisfying texture and outstanding versatility for grilling, roasting and steak preparation.

Tri-Tip, also known as Bottom Sirloin Triangle or Triangle Roast, comes from the bottom sirloin section of the beef hindquarter. It is recognised for its triangular shape, relatively lean structure and pronounced natural beef flavour.

This cut is especially popular in the United States, where it is traditionally used for Santa Maria-style barbecue in California.

Tri-Tip is appreciated by steak enthusiasts and professional chefs seeking an alternative to more familiar beef cuts.

One of its distinctive characteristics is that the direction of the muscle fibres changes across the cut. Slicing correctly against the grain is essential for achieving the best eating experience.

Versatile Culinary Uses

Grilled Tri-Tip. Excellent for cooking whole over charcoal or on a gas grill. Cook gently at first, then finish over high heat to develop a rich, browned crust.

Santa Maria BBQ. A classic Californian barbecue preparation featuring Tri-Tip seasoned with salt, pepper, garlic and other spices, grilled and served in slices.

Tri-Tip Steaks. The cut can also be portioned into individual steaks for pan-searing or grilling.

Whole Tri-Tip Roast. Ideal for oven roasting, particularly when using the reverse sear method.

Restaurant Dishes. Cooked Tri-Tip can be thinly sliced for steak sandwiches, warm salads, sharing platters and other creative dishes.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

Our Tri-Tip is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness and helps develop the beef's natural flavour.

How to Cook Tri-Tip

Tri-Tip is particularly well suited to cooking whole on a grill or in the oven.

Pat the surface dry and season with salt, freshly ground black pepper and your preferred spices.

We recommend the reverse sear method: cook gently at a moderate temperature, then finish over high heat to develop a flavourful crust.

Suggested internal temperatures:

Medium Rare: 54–57°C
Medium: 60–63°C

Measure the temperature in the thickest part of the meat. After cooking, allow the Tri-Tip to rest for approximately 7–10 minutes.

Important: The direction of the muscle fibres changes across the Tri-Tip. Identify the grain direction in each section and always slice against the grain.

Serve with chimichurri, roasted potatoes, grilled vegetables or fresh salads.