Leaner than many other cuts, our Wagyu tri-tip boasts beautiful and consistent marbling throughout and bold meaty flavor. The perfect cut to split, our tri tip is roughly 1.75-2lbs in weight. An economical option that is easy to prepare, tri tip delivers big beefy flavor you’re sure to love. For a juicy, savory, umami-packed meal, be sure to try our Wagyu tri tip!
The tri tip is a lean and flavorful cut taken from the Sirloin (the portion of the cow located between the hind leg and the tenderloin). This crescent shaped roast is best served medium-rare, and is lauded for its excellent performance on the grill. Also referred to as the “brisket of California” or the “Santa Maria bbq” tri-tip is popular on the west coast, but unfortunately remains a lesser-known and under-utilized cut throughout the rest of the country. Taken from the bottom Sirloin this lean cut is often compared to skirt or flank steak. Its bold flavor is accompanied by a tougher texture, so the best way to prepare and enjoy tri tip is to keep it medium-rare and cut it against the grain.
Versatile and delicious the tri-tip is one of our favorites! Perfect sliced into thin strips for fajitas, stir-frys, and satays, or marinated and cubed for flavorful kebabs, it absorbs flavors well making it the perfect base for marinades and dry-rubs.
Upon receipt of your frozen Wagyu tri-tips, place your vacuum-sealed packs straight into the refrigerator to defrost or if not yet ready to use, put them back into the freezer where they can be stored for up to twelve months, although we doubt they’ll survive that long! The best way to thaw your Wagyu is in the refrigerator inside the packs they arrived in. This slow defrosting will allow your meat to retain its maximum juiciness and all its exceptional flavor!