Tri tip Black Angus USA

Name: Tri tip Black Angus USA
Brand: Brand
SKU: Tri-tip Black Angus USA
Availability: InStock

TRI-TIP BLACK ANGUS USA

The tri-tip from Black Angus cattle in the United States is a triangular cut of beef known for its rich flavor and beautiful structure. The meat comes from the sirloin area and features fine marbling that melts during cooking. This keeps it juicy and tender without losing its satisfying bite. Whether you slow-roast it in the oven or grill it on the barbecue, this cut delivers: impressive results with minimal effort.

WHAT IS A TRI-TIP?

The tri-tip, also known as the bottom sirloin or triangle roast, is a triangular cut from the lower part of the cow, near the hip. It’s relatively lean but contains enough fat and connective tissue to become wonderfully juicy when slow-cooked. You can sear it briefly for a medium-rare result or cook it low and slow for a pulled-beef-style texture. Just be sure to slice it against the grain for a tender bite. Tri-tip is hugely popular in California and is now gaining popularity in Europe—for good reason.

BLACK ANGUS USA – NEBRASKA PRIME

This beef comes from Black Angus cattle raised in the United States and selected through the Nebraska Prime program. The animals are raised in natural environments, fed a balanced grass and grain-based diet, and never given hormones or preventive antibiotics. Only cattle that excel in marbling, flavor, and structure make the cut. The result: consistent, flavorful meat perfect for slow cooking.

ORDER TRI-TIP ONLINE?

You can easily order this tri-tip from The Butchery. Each piece is hand-cut, vacuum-packed, and delivered quick-frozen to maintain top quality. Order before 11:00 a.m., and we’ll deliver your order the same evening in the Netherlands and Belgium. Prefer a different delivery time? No problem—you choose what suits you best. Simply thaw, prepare to your liking, and enjoy.

A Tri Tip (maminha / ezeltje) is a beautiful roast that can be prepared in various ways. Below you will find a handy guideline. Scroll through and choose your preferred preparation method!

Tri-Tip Low and Slow (Sear & Finish in Oven)

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the oven to 120°C for a nice even cook, and the pan or grill to maximum heat.
Sear: Sear the meat all over in a large pan with butter or on the grill until it’s evenly browned and the fat cap is nice and crispy.
Transfer: Move the meat to the preheated oven, place it in an oven dish, and add the searing fat.
Time: Use the following schedule for your planning, these times are indicative.
Measure: Always check the core temperature. Use the temperatures from the table below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or afterward with salt, pepper, or your preferred rub.

Core Final Temperatures

Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Well-Done: 62°C

Total cooking time: About 1.5 hours.

Reversed Sear Tri-Tip

(Cook & Grill)

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat to the core temperatures below, subtract 2°C. The final 2°C will be reached during grilling.
Grill: Grill or sear the meat until it’s evenly browned and crispy, until the desired core temperature is reached.
Measure: Always check the core temperature. Use the temperatures from the table below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after grilling or afterward with salt, pepper, or your preferred rub.

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)

Total cooking time: About 2 hours.

Tri-Tip Sous Vide Preparation

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the water bath so that the following times are accurate. Ensure the vacuum bag is sealed tightly (you can optionally season the steaks and reseal the bag). Typically, you can place the packaged meat directly in the water bath.
Time: Set the sous vide stick according to the time schedule below. If the meat is still frozen, add 1 hour to the time.
Grill: Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, as grilling or torching will not raise the temperature further.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak midway or afterward with salt, pepper, or your preferred rub.

Sous Vide Stick Settings for Tri-Tip

Rare: 52°C in 3 hours
Medium Rare: 54°C in 3 hours
Medium: 57°C in 3 hours

Ingredients

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Nutritional value

Type	Per 100g
Energie (kJ)	790.02
Energie (kcal)	189.00
Vet (g)	12.20
Verzadigd vet (g)	6.00
Koolhydraten (g)	0.00
Suikers (g)	0.00
Vezels (g)	0.00
Eiwitten (g)	19.80
Zout (g)	0.08

Tri tip Black Angus USA

Tri-tip from American Black Angus beef

Next day delivery

+ Flavour enhancers

+ 3,19 | 100 gram herb butter Cafe de Paris

+ 5,99 | 200 ml Meat Jus with Rosemary

+ 3,99 | 100 gram Butchery's seasalt flakes

+ 10,50 | 354 gram Croix Valley Original Steak Sauce & Marinade

+ Create a Surf & Turf

+ 49,99 | 800 grams Black Tiger Prawns XXL [2-4 pieces]

+ 5,99 | 4x creamy cheese gratin tart [100 grams each]

+ 7,99 | 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 American Black Angus beef

Product Information

TRI-TIP BLACK ANGUS USA

WHAT IS A TRI-TIP?

BLACK ANGUS USA – NEBRASKA PRIME

ORDER TRI-TIP ONLINE?

Preparation

A Tri Tip (maminha / ezeltje) is a beautiful roast that can be prepared in various ways. Below you will find a handy guideline. Scroll through and choose your preferred preparation method!

Tri-Tip Low and Slow (Sear & Finish in Oven)

Core Final Temperatures

Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Well-Done: 62°C

Total cooking time: About 1.5 hours.

Reversed Sear Tri-Tip

(Cook & Grill)

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the oven or BBQ to 60°C.
Cook: Cook the meat to the core temperatures below, subtract 2°C. The final 2°C will be reached during grilling.
Grill: Grill or sear the meat until it’s evenly browned and crispy, until the desired core temperature is reached.
Measure: Always check the core temperature. Use the temperatures from the table below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after grilling or afterward with salt, pepper, or your preferred rub.

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)

Total cooking time: About 2 hours.

Tri-Tip Sous Vide Preparation

Plan Ahead: Thaw 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 reach room temperature.
Preheat: Preheat the water bath so that the following times are accurate. Ensure the vacuum bag is sealed tightly (you can optionally season the steaks and reseal the bag). Typically, you can place the packaged meat directly in the water bath.
Time: Set the sous vide stick according to the time schedule below. If the meat is still frozen, add 1 hour to the time.
Grill: Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch, as grilling or torching will not raise the temperature further.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak midway or afterward with salt, pepper, or your preferred rub.