Hubbard's Bald Mountain Farm Grassfed Grain Finished Tri Tip - $20/lb
Hubbard's Bald Mountain Farm Grassfed Grain Finished Tri Tip - $20/lb
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California's Favorite Cut from Our Vermont Family Farm
Experience the exceptional flavor and versatility of tri-tip steak from historic Hubbard's Bald Mountain Farm. This distinctive triangular cut showcases the remarkable quality that comes from our grass-fed, grain-finished raising practices—combining the robust flavor of pasture raising with the perfect marbling that careful grain finishing provides.
What Makes Our Tri Tip Exceptional:
- Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
- Primarily grass-fed on nutrient-rich Vermont pastures
- Finished with grain for optimal marbling and flavor development
- Hand-trimmed to preserve the perfect fat layer for flavor
- Distinctive grain patterns that offer varied textures in a single cut
- Ideal balance of tenderness and robust beef flavor
- Never treated with hormones or unnecessary antibiotics
Our tri-tip steaks deliver remarkable versatility without sacrificing quality. Originally popularized in California's Santa Maria region, this triangular cut from the bottom sirloin combines excellent flavor with a distinctive grain pattern that creates varied textures throughout. When sliced properly, tri-tip offers an exceptional eating experience at a value price compared to traditional steakhouse cuts.
At Hubbard's Bald Mountain Farm Market, we honor traditional farming practices that have sustained our family operation for 140 years. Our grass-fed, grain-finished approach represents the perfect balance of sustainable raising practices and exceptional eating quality.
Cooking Recommendation: For best results, season generously with salt, pepper, and garlic, then grill over medium-high heat, turning occasionally until medium-rare (130-135°F). The critical step comes after resting—always slice against the grain, which changes direction in this unique cut, requiring careful attention for maximum tenderness.
Value Pricing: At $20/lb for premium, farm-raised tri-tip, this represents excellent value compared to specialty butcher shops charging $25-30/lb for comparable quality.
What is Tri Tip?
Tri-tip is a triangular cut from the bottom sirloin subprimal, weighing typically between 1.5-2.5 pounds when untrimmed. This unique cut earned its name from its distinctive triangular shape and became famous in California's Santa Maria region, where it's traditionally seasoned simply with salt, pepper, and garlic before being grilled over red oak coals. Once considered a butcher's secret, tri-tip has gained well-deserved recognition for its excellent flavor, unique texture, and value pricing.
The Grass-fed, Grain-finished Difference
Our tri-tip benefits from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances marbling for improved texture and juiciness. This balanced approach results in beef that offers both remarkable flavor and satisfying eating quality.
Preparation Methods
Tri-tip shines with several cooking approaches:
- Santa Maria Style: The classic method—seasoned simply and grilled over medium-high heat
- Reverse Sear: Slow roast to temperature, then finish with a hot sear
- Sous Vide: Modern technique for perfect temperature control before finishing
- Smoking: Low and slow for enhanced flavor before finishing on high heat
Cooking Tips for Perfection
- Consistent Thickness: Fold the tapered end under and secure with butcher's twine for even cooking
- Simpler is Better: Classic seasonings of salt, pepper, and garlic work perfectly
- Medium-Rare: Cook to 130-135°F internal temperature for best texture
- Rest Properly: Allow to rest 10-15 minutes after cooking
- Identify the Grain: Note how the grain changes direction within the cut
- Slice Against the Grain: Always cut perpendicular to muscle fibers, adjusting slicing direction as needed
Storage and Handling
- Keep refrigerated and cook or freeze within 3-5 days of purchase
- Can be frozen for up to 9 months when well-wrapped
- For best results, thaw completely in refrigerator before cooking
- One pound typically provides 2-3 generous servings
