John Dee Tri Tip

John Dee Silver Tri Tip is a triangular cut originates from the lower primal section of the cow, specifically the bottom sirloin. Despite its lean nature, tri-tip is prized for its rich beefy taste and impressive tenderness when cooked properly. It is a versatile cut that is suitable for diverse culinary preferences.

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Exceptionally tender

Important Notes:
- Versatile Cut: Tri-tip can handle high-heat cooking or low-and-slow methods for different textures.
- Medium-Rare is Recommended: For the best balance of tenderness and flavor, aim for medium-rare doneness.

Grilling:
1. Preheat grill to medium-high heat.
2. Sear tri-tip over direct heat for 2-3 minutes per side for a nice char.
3. Move to indirect heat and close the grill lid. Cook until desired doneness.

Reverse Sear:
1. Preheat oven to 100-120°C (225-250°F).
2. Slow-roast tri-tip on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a skillet or grill pan to very high heat. Sear tri-tip 1-2 minutes per side to get a rich crust.

Smoking:
1. Preheat smoker to 107-120°C (225-250°F).
2. Smoke the tri-tip until its internal temperature is about 10-15 degrees below your desired doneness.
3. Finish with a sear on a hot grill or pan for a crisp crust.

Tips:
- Thermometer is Essential: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Resting Is Key: Let tri-tip rest for 10 minutes before slicing to lock in juices.
- Always Slice Against the Grain: Cut across the grain for maximum tenderness.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be slightly chewy for some, but delivers strong beefy flavor.

Medium-Rare (57-60°C / 135-140°F): Recommended for tri tip. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, for those who prefer a fully cooked steak.

Well-Done (Above 71°C / 160°F): Not generally recommended for tri tip, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.