A cut that comes from the tip of the sirloin, Panorama’s tri-tip features a distinct flavor, the result of cattle being both grass fed and grass finished. Tri-tip is a versatile cut that can be cooked on the grill (quickly seared over high heat and then finished over indirect heat) or slow cooked in a smoker. This cut must be handled with care: Internal temperature should be monitored closely so beef doesn’t overcook. And to bring out the natural flavor and tenderness, tri-tip should rest after cooking and be sliced against the grain. Fun fact: Known as the “California Cut,” tri-trip gained in popularity during the 1950s, when it was first served in restaurants.