USDA Prime Whole Tri-Tip – Approx. 2.2 lb

Texas Butchers was founded by Casey Rietz and is based in Austin, Texas. Its butchery heritage comes from Longhorn Meat Market, which opened in 1892. The business brings neighborhood butcher service to online meat shopping, emphasizing Texas farms and ranches, personal service and cuts the team would serve its own families.

USDA Prime Whole Tri-Tip – Approx. 2.2 lb

One whole USDA Prime tri-tip with a published average weight of approximately 2.2 pounds. The whole-cut format lets you cook the meat before slicing it for several portions.

Cooking and Serving Ideas

Grill, roast or smoke the tri-tip, then rest it before carving. Check the thickest section with a thermometer and slice across the grain where possible.

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Features

• Listed quantity: Approx. 2.2 lb
• Count: 1 package
• Cut or format: Beef cut

Product Specifications

• Weight: Approx. 2.2 lb
• Quantity supplied: 1 package

Supplier-stated country of origin: United States (Texas). The supplier identifies Texas farms and ranches as its sources and its Austin butcher shop as the cutting location.

Cut and Ingredient Information

Beef cut. Read the current package for the complete ingredient statement, preparation status and any allergen declarations. Seasoned, cured and smoked products can have additional ingredients; recipes differ across the range.

Storage and Safe Preparation

Keep perishable meat refrigerated at 40°F or below, or frozen at 0°F or below. Follow the package’s use-or-freeze date and thaw frozen meat in the refrigerator. Keep raw meat, juices, cutting boards and utensils separate from cooked food and ready-to-eat ingredients.

For intact beef steaks and roasts, the safe minimum is 145°F followed by a three-minute rest. Follow any more specific package instructions, including those for mechanically tenderized meat. A slow-cooked roast may need further cooking for tenderness.

Use a food thermometer for temperature checks. Review the FoodSafety.gov cooking-temperature chart for the guidance that matches the actual cut and meat species.