Product Details
So juicy and delicious, you won’t believe it was once used for hamburgers and stews. Tri-tip is about to leave its humble California roots and make a splash across the country as the alternative choice for smoked meat and BBQ. We trim, smoke and deliver it full-cooked rare, making it easy for you to serve up this rich-flavored cut.
Features
- Smoky, savory flavor with mild Santa Maria-style rub containing garlic, pepper, onion and paprika
- USDA Choice bottom sirloin, tri-tip, fully-cooked rare
- Contains no ingredients found on the US Foods® Unpronounceables List®**
- Unsliced, frozen
Benefits
- Versatile: as good in a sandwich as it is center-of-the-plate, hot or cold
- 2 hours of labor savings per case: eliminates fabricating, trimming, measuring, brining, rubbing, smoking and cooking
- Easy to slice to desired thickness
- *No artificial ingredients. Minimally processed.
- **Does not include product marketed and sold by third-party licensees. Processing aids and potential cross-contact during production are not in scope for this program.
Preparation Instructions
- To Thaw: Remove tri-tip from carton and place on sheet pan in refrigerator. Allow space around tri-tip for air circulation. Do not remove bag. Allow approx. 1 day to thaw completely
- To Heat: Tri-Tip is fully cooked to 130°F internal temperature. Warming to desired serving temperature is all that is required Convection Oven: Preheat oven to 400°F (425°F for conventional oven) with fan speed low. Remove tri-tip from bag and place into large pan. Warm until internal temp. reaches 105°F in the thickest portion for rare quality. Allow tri-tip to rest for about 5-10 minutes before slicing. Serve immediately. *Cooking times and temperatures may vary substantially. Instructions are not intended for hot holding product.
Product Details
So juicy and delicious, you won’t believe it was once used for hamburgers and stews. Tri-tip is about to leave its humble California roots and make a splash across the country as the alternative choice for smoked meat and BBQ. We trim, smoke and deliver it full-cooked rare, making it easy for you to serve up this rich-flavored cut.
Features
- Smoky, savory flavor with mild Santa Maria-style rub containing garlic, pepper, onion and paprika
- USDA Choice bottom sirloin, tri-tip, fully-cooked rare
- Contains no ingredients found on the US Foods® Unpronounceables List®**
- Unsliced, frozen
Benefits
- Versatile: as good in a sandwich as it is center-of-the-plate, hot or cold
- 2 hours of labor savings per case: eliminates fabricating, trimming, measuring, brining, rubbing, smoking and cooking
- Easy to slice to desired thickness
- *No artificial ingredients. Minimally processed.
- **Does not include product marketed and sold by third-party licensees. Processing aids and potential cross-contact during production are not in scope for this program.
Preparation Instructions
- To Thaw: Remove tri-tip from carton and place on sheet pan in refrigerator. Allow space around tri-tip for air circulation. Do not remove bag. Allow approx. 1 day to thaw completely
- To Heat: Tri-Tip is fully cooked to 130°F internal temperature. Warming to desired serving temperature is all that is required Convection Oven: Preheat oven to 400°F (425°F for conventional oven) with fan speed low. Remove tri-tip from bag and place into large pan. Warm until internal temp. reaches 105°F in the thickest portion for rare quality. Allow tri-tip to rest for about 5-10 minutes before slicing. Serve immediately. *Cooking times and temperatures may vary substantially. Instructions are not intended for hot holding product.