We separate our rump into individual muscles, each with their own qualities. The most marbled of those is the tri tip. Cut into three long steaks.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.