Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Tri-Tip

$37 ~ $21/LB

You can prepare this by cooking
on the grillbaked in the ovenin a skilletusing sous vide

Picanha Steak

$17 ~ $23/LB

You can prepare this by cooking
on the grillin a skilletusing sous vide

Flank Steak

$28 ~ $16/LB

You can prepare this by cooking
on the grillin a skillet

Newport Steak

$11 0.44-0.56 LBS / SHIPS FRESH

These individual steaks are cut from the Tri-Tip, one of our most popular dry aged cuts and a California favorite. If you’re looking for all the flavor and texture of a Tri-Tip but don’t want the hassle of cooking such a large cut, these individual steaks are just what you’re looking for. This is a versatile cut that can be smoked, sous vide, or even braised. But our favorite way to enjoy them will always be seared to medium-rare and sliced against the grain.

Join the Waitlist

Other Awesome Cuts

Tri-Tip

$37 ~ $21/LB

You can prepare this by cooking
on the grillbaked in the ovenin a skilletusing sous vide

Picanha Steak

$17 ~ $23/LB

You can prepare this by cooking
on the grillin a skilletusing sous vide

Flank Steak

$28 ~ $16/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The Newpork Steak is cut from the Tri-Tip which has muscle fibers with an amazing texture when sliced against the grain. The meat comes from the groin of the cattle, an area that stays tender and is packed with flavor.

Good for

Grilling Grilling
cooking in a skillet On the skillet
using sous vide Sous Vide

Cooking Notes

Season with coarse salt and pepper then sear over medium-high heat until the internal temperature is 120°F, rest for five minutes, then slice against the grain. This cut is naturally juicy and flavorful, so you can keep things simple.