Cut from the bottom sirloin, the tri-tip has a distinct grain that resembles brisket. Its flavor has earned it a reputation for being a leaner, more economical version of prime rib. Since the 1950s, the tri-tip has been a barbecue staple in Santa Marie where it’s cooked over a wood-fired grill and paired with a celery and tomato salsa and grilled garlic bread. This incredibly tender, versatile cut isn’t just for barbecue though; the Certified Piedmontese tri-tip can be grilled, smoked, or even roasted. No matter the cooking method, it’s important to slice the tri-tip against the grain, which changes direction in several areas of the cut. All Certified Piedmontese beef is verified all-natural and raised without hormones or antibiotics.