Tri-tip Black Angus Grain fed Creekstone Usa

an affordable cut, coming from the lower edge of the sirloin, just before the rib. It has plenty of intramuscular fat, which "waters" it with deliciousness, as it melts into it during cooking, while offering it the flavor of a rib eye, but at a much lower cost. It remains very tender, as long as you don't cook it too long.