The tri-tip is a classic Californian cut, and one of our favorites for the grill.
Cut from the bottom sirloin subprimal, tri-tip has excellent marbling and is very tender. Tri-tip is great for grilling, smoking, roasting, and can even be cut into steaks and cooked in a hot skillet on the stovetop. Err on the rare side — tri-tip is easy to overcook.
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Orders heading out of the Bay Area will only ship on Monday and Tuesday.
Orders within the Bay Area will be delivered Monday through Friday. We do not deliver on Saturday or Sunday.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pick up hours are Monday-Thursday 9-5pm & Friday 9-3pm. You will receive a notice when your order is ready. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at firstname.lastname@example.org. We're happy to accommodate other pickup times.
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ABOUT THE PROGRAM
California & Washington, CA
Our flagship British Baldies program satisfies the serious carnivore looking for an elevated version of an archetypal young steer.
After years searching for a scalable and sustainable finished beef program, we decided to aggregate our own. We outlined our standards for taste, performance, sustainability, and scalability, and brought in our vertically integrated ranching partners at Prather Ranch and Klingeman Family Farms.
British Baldies spend 12–16 months on open range pasture. As the Angus/Hereford/Shorthorn crosses approach full size, they’re finished on a no-corn, no-soy mix of barley, triticale (wheat & rye), and straw. The grains are slowly introduced into the steers’ diet to ensure an easy digestive transition from native range to grain. The animals have easy access to open pasture, fresh water, and shade throughout finishing. Our finishing process takes 90-150 days. The animals are harvested onsite in the ranches' Certified Humane abattoirs.
Finally, the key to this beef’s fully developed flavor and exceptional performance is dry-ageing the whole carcass 14–21 days. Hanging the carcass whole intensifies all the traits we were looking for in a young steer program—slowly breaking down the connective tissue of an already tender beast, shedding water weight, and concentrating intense flavor across all cuts.
It’s a real and rare treat to enjoy grain-finished beef that's also 100% corn-free and soy–free. The British Baldies flavor profile is uniquely beefy—the richly marbled lean meat shines while still providing an unctuous full–flavored fat that caramelizes quickly without “greasing out” like corn and soy-finished beef.