beef that is pasture raised, fattened on a total grass diet.

this is the triangle cut we've heard about.  a point cut.  made famous by the california butcher

under 3lbs

The name comes from the triangle shape (tri) and that it is at the tip of the sirloin (tip). For years, the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one tri-tip per side of beef, but now we eat it as a steak roast!