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Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, Jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer.

Experience the bold flavor and exceptional quality of Jacks Creek Black Angus Tri Tip MS3+, a premium Australian beef cut prized for its rich beef flavor, tender texture, and versatility. Sourced from Verified Pure Black Angus cattle and raised under Jacks Creek's renowned 180-Day Grain-Fed Program, this tri tip delivers a steakhouse-quality eating experience whether grilled, smoked, roasted, or reverse-seared.

Known as one of the most popular cuts among BBQ enthusiasts and pitmasters, tri tip combines the tenderness of a premium steak with the hearty flavor of a roast. The result is a juicy, flavorful centerpiece that's perfect for family dinners, backyard barbecues, and special occasions.

Whether sliced thin for sandwiches, carved steakhouse-style, or prepared Santa Maria style over red oak, this cut consistently impresses. The Jacks Creek Black Angus Tri Tip MS3+ brings together everything beef lovers crave—bold flavor, excellent marbling, consistent tenderness, and world-class quality from one of Australia's most respected beef producers. Whether you're firing up the smoker, hosting a barbecue, sliced thin for sandwiches, carved steakhouse-style, or prepared Santa Maria style over red oak, or preparing a gourmet family meal, this premium tri tip is guaranteed to deliver unforgettable results.

Origin: Australia.
Breed: Verified Pure Black Angus.
Grade: MS 3+, Equivalent to Upper Third Choice or Higher in USA.
Additional Info: 180 Day Grain Fed.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 2-2.5 LB avg each piece.
Description: Whole loin, Untrimmed.
Packaging: Wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Reverse-Seared Jacks Creek Black Angus Tri Tip MS3+

Bring to Room Temperature
Remove the tri tip from the refrigerator and allow it to rest for 30–45 minutes before cooking.
Season Generously
Pat dry and season with kosher salt, black pepper, garlic powder, and optional smoked paprika.
Preheat the Grill or Smoker
Set grill or smoker to 250°F (121°C) for indirect cooking.
Slow Cook First
Place the tri tip over indirect heat and cook until the internal temperature reaches:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
This typically takes 45–75 minutes, depending on size and thickness.
Sear Over High Heat
Increase grill temperature to 500°F+ (260°C+) or move the tri tip directly over high heat.
Sear for 2–3 minutes per side until a rich crust develops.
Final Internal Temperatures
Remove from heat when the internal temperature reaches:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Recommended): 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
Rest Before Slicing
Rest the tri tip for 10–15 minutes before slicing.
Slice Against the Grain
Tri tip has two grain directions. Slice the roast in half where the grain changes, then slice each section thinly against the grain.

Method 2: Santa Maria-Style Grilled Tri Tip

Season the Beef
Coat the tri tip with salt, black pepper, garlic powder, and parsley for a classic Santa Maria-style seasoning.
Prepare the Grill
Preheat a charcoal or wood-fired grill to 425–450°F (218–232°C).
Sear Both Sides
Place the tri tip over direct heat and sear for 4–5 minutes per side.
Finish Over Indirect Heat
Move the tri tip to a cooler section of the grill and continue cooking until desired doneness is reached.
Approximate internal temperatures:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
Rest the Meat
Allow the tri tip to rest for 10–15 minutes before cutting.
Carve Properly
Slice thinly against the grain for the most tender eating experience.

Serving Suggestions:

Serve Jacks Creek Black Angus Tri Tip MS3+ with chimichurri, roasted potatoes, grilled vegetables, garlic bread, or a fresh garden salad. Pair with Cabernet Sauvignon, Malbec, or a cold craft lager for a classic steakhouse experience.