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Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

Tri-tip & Picanha

SIRLOIN Cuts with Structure & Depth

About the Cut

Sirloin cuts offering fuller beef flavor and defined structure. Picanha includes a protective fat cap that renders during cooking.

How to Cook It Properly

Preparation

Remove 45 minutes before cooking
Season generously
Do not remove fat cap from picanha

Cooking Method

Sear over high heat
For picanha, begin fat-side down
Finish in 375–400°F oven if thick
Target 125–130°F for medium-rare

Resting

Rest 10–15 minutes
Slice against the grain

Important

Tri-tip grain changes direction — slice carefully.
Picanha should never be overcooked.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.