Commonly known as Rump Tail, the Tri-tip is a small triangular muscle that is removed from the Rump. Once trimmed of any sinues it can be prepared whole over coals, fried or grilled, then carved and served or it can be cut into individual steaks and prepared over coals, grilled or fried. It is a tender juicy flavorful cut of meat with moderate marbling and is an excellent substitute for Rump steak if only small portions are required.

Average Weight Per Piece

2.5 - 3 kg

Beyond Beef Label

Cooking Suggestion




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