Tri tip Black Angus AUS
TRI-TIP BLACK ANGUS AUSTRALIA
The tri-tip from Australian Black Angus may not be as well-known as entrecôte or ribeye, but it certainly doesn’t fall short in flavor. It comes from the sirloin area of the cow and offers a perfect balance between firmness and tenderness. The fine marbling ensures the meat stays juicy during cooking, while the rich beef flavor really shines through. Whether you slow-cook it or quickly grill it to medium-rare, the tri-tip is a versatile cut with endless possibilities.
WHAT IS A TRI-TIP?
The tri-tip – also known as the sirloin tip – is cut from the lower part of the rump and has a distinctive triangular shape. It’s a single muscle with a relatively coarse texture, which actually adds to its appeal. When prepared properly, the meat is tender and flavorful, with a satisfying bite. You can cook it slowly in the oven, grill it at high heat, or prepare it sous-vide. What’s essential is to slice it against the grain after cooking to keep it tender and highlight the texture.
BLACK ANGUS FROM AUSTRALIA
This tri-tip comes from Black Angus cattle raised in Australia. The animals are kept in natural surroundings, fed a diet of grass and grain, and are raised without the use of hormones or preventive antibiotics. Thanks to this approach, the meat has a consistently high quality, with fine fat marbling and a pure, rich flavor. It's a cut you can trust—even if it's a little less familiar, it's incredibly tasty.
ORDER TRI-TIP BLACK ANGUS ONLINE?
You can easily order this tri-tip from The Butchery. Each piece is hand-cut, vacuum-sealed, and quick-frozen for optimal quality preservation. If you order before 11:00 AM, we deliver the same evening in the Netherlands and Belgium. Prefer delivery at another time? No problem—just choose what suits you best. After defrosting, the meat is ready to go straight to the pan, oven, or barbecue.
A Tri Tip (maminha / tail) is a beautiful roast that can be prepared in various ways. Below is a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Tri-Tip (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for proper cooking, and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is evenly browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the fat.
Time: Use the times below for your own schedule; these are approximate.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
Rare 52°C Medium rare 54°C
Medium 57°C
Well done 62°C
Estimated total cooking time: 1.5 hours
Reversed Sear Tri-Tip (cook & sear)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the core temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Grill or bake the meat until it is evenly browned and crispy until the desired internal temperature is reached.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Estimated total cooking time: 2 hours.
Tri-Tip Preparation Sous Vide
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and re-vacuum them if desired, but normally the packaging can go straight into the warm water bath).
Time, set the sous vide stick according to the time schedule below. If the meat is frozen, add 1 hour to the time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch; the temperature will not rise further through grilling or torching.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or rub of your choice.
Sous Vide Stick Settings for Tri-Tip
Rare: 52°C for 3 hours
Medium/Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 739.86 |
| Energie (kcal) | 177.00 |
| Vet (g) | 10.80 |
| Verzadigd vet (g) | 5.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.00 |
| Zout (g) | 0.08 |
Tri tip Black Angus AUS
Tri tip from Australian Black Angus beef.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Tri tip from Australian Black Angus beef.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
TRI-TIP BLACK ANGUS AUSTRALIA
The tri-tip from Australian Black Angus may not be as well-known as entrecôte or ribeye, but it certainly doesn’t fall short in flavor. It comes from the sirloin area of the cow and offers a perfect balance between firmness and tenderness. The fine marbling ensures the meat stays juicy during cooking, while the rich beef flavor really shines through. Whether you slow-cook it or quickly grill it to medium-rare, the tri-tip is a versatile cut with endless possibilities.
WHAT IS A TRI-TIP?
The tri-tip – also known as the sirloin tip – is cut from the lower part of the rump and has a distinctive triangular shape. It’s a single muscle with a relatively coarse texture, which actually adds to its appeal. When prepared properly, the meat is tender and flavorful, with a satisfying bite. You can cook it slowly in the oven, grill it at high heat, or prepare it sous-vide. What’s essential is to slice it against the grain after cooking to keep it tender and highlight the texture.
BLACK ANGUS FROM AUSTRALIA
This tri-tip comes from Black Angus cattle raised in Australia. The animals are kept in natural surroundings, fed a diet of grass and grain, and are raised without the use of hormones or preventive antibiotics. Thanks to this approach, the meat has a consistently high quality, with fine fat marbling and a pure, rich flavor. It's a cut you can trust—even if it's a little less familiar, it's incredibly tasty.
ORDER TRI-TIP BLACK ANGUS ONLINE?
You can easily order this tri-tip from The Butchery. Each piece is hand-cut, vacuum-sealed, and quick-frozen for optimal quality preservation. If you order before 11:00 AM, we deliver the same evening in the Netherlands and Belgium. Prefer delivery at another time? No problem—just choose what suits you best. After defrosting, the meat is ready to go straight to the pan, oven, or barbecue.
A Tri Tip (maminha / tail) is a beautiful roast that can be prepared in various ways. Below is a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Tri-Tip (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for proper cooking, and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is evenly browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the fat.
Time: Use the times below for your own schedule; these are approximate.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
Rare 52°C Medium rare 54°C
Medium 57°C
Well done 62°C
Estimated total cooking time: 1.5 hours
Reversed Sear Tri-Tip (cook & sear)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the core temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Grill or bake the meat until it is evenly browned and crispy until the desired internal temperature is reached.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Estimated total cooking time: 2 hours.
Tri-Tip Preparation Sous Vide
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and re-vacuum them if desired, but normally the packaging can go straight into the warm water bath).
Time, set the sous vide stick according to the time schedule below. If the meat is frozen, add 1 hour to the time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch; the temperature will not rise further through grilling or torching.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or rub of your choice.
Sous Vide Stick Settings for Tri-Tip
Rare: 52°C for 3 hours
Medium/Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 739.86 |
| Energie (kcal) | 177.00 |
| Vet (g) | 10.80 |
| Verzadigd vet (g) | 5.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.00 |
| Zout (g) | 0.08 |
