Certified Angus Beef Tri-Tip (Single Pack)
Out of stock
Meats are pickup only. We do not ship meat.
Order online and we reserve your cut from live inventory, ready within 4 hours during store hours. Pick it up in Olathe or Lee's Summit, whichever has your cut.
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Description
Description
Big Beef Flavor in a Perfectly Sized Roast
Tri-tip has become one of the most loved cuts in backyard barbecue, and for good reason. The Buckhead Pride Certified Angus Beef® Tri-Tip delivers rich beef flavor, beautiful marbling, and the versatility to shine whether you're grilling hot and fast or smoking low and slow.
Each tri-tip is hand-trimmed and wet-aged for 21–35 days, allowing the natural beef flavor to deepen while improving tenderness. The result is a roast that cooks evenly, slices beautifully, and delivers that unmistakable beefy richness that makes tri-tip a favorite among backyard grillers.
At about 2 to 2.5 pounds, this cut is the perfect size for weeknight grilling or feeding a small crowd. A quick sear over high heat followed by indirect cooking produces a flavorful crust with a juicy medium-rare center, exactly how tri-tip was meant to be enjoyed.
Whether you're cooking over charcoal, pellet, or gas, this Certified Angus Beef tri-tip offers restaurant-quality results right in your backyard.
Key Features
• Certified Angus Beef® quality known for excellent marbling and flavor
• Hand-trimmed tri-tip roast from the bottom sirloin
• Wet-aged 21–35 days to improve tenderness and flavor
• Ideal size at 2–2.5 pounds for grilling, roasting, or smoking
• Rich beef flavor with consistent texture and juiciness
• Vacuum sealed for freshness
Best For
• Backyard grilling over charcoal or gas
• Pellet grill cooks
• Reverse-seared tri-tip
• Santa Maria–style barbecue
• Weeknight steak dinners with big beef flavor
How to Cook Tri-Tip (Quick Method)
- Season with beef rub
- Sear over high heat
- Finish indirect to 130–135°F
- Rest 10 minutes
- Slice against the grain
*May be Fresh or Frozen depending on where they are in the aging process.
Meat Pickup
Meat Pickup
Meat is available for in-store pickup only. Order online and we'll reserve your order. Pick Up is usually ready within 4 hours. We will notify you when your ordfer is ready for pick up.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
NEED HELP?
Talk to Our BBQ Experts
Get honest advice from a team that lives and breathes BBQ. We're here to answer your questions and help you choose the right product before you make a purchase.
FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.
