Overview

Our Tri-Tip is cut from the bottom sirloin of 100% Akaushi Wagyu—cattle renowned
for their superior marbling, juicy texture, and depth of flavor. Shaped like a boomerang
and bursting with grain-forward character, this cut sears hard and slices thin. Whether
grilled Santa Maria–style over red oak or reverse-seared to medium-rare, this tri-tip
delivers bold flavor, juicy bites, and a perfect char every time.

Flavor Profile

First bite: smoky crust meets Wagyu fat for an instant hit of richness.
Mid-palate: deep beef flavor builds as marbling melts into the grain.
Finish: a clean, satisfying chew with lingering umami and a hint of mesquite or oak char.

Pairs beautifully with red wine, garlic herb butter, Santa Maria seasoning, and fire-roasted salsa.

Best Uses

• Santa Maria-Style: Season with salt, pepper, garlic, and paprika. Grill over wood fire and slice thin.
• Reverse-Seared: Roast low and slow to 120 °F, then finish hot and fast in cast iron or on the grill.
• BBQ Centerpiece: Let rest, slice thin across the grain, and serve on a wood board with chimichurri or horseradish cream.
• Leftover Legend: Slice cold for sandwiches with pickled onions, mustard, or garlic aioli.

Cooking Tips

Let come to room temperature for even cooking. Sear over high heat or smoke low and slow to 135 °F (57 °C) internal temp.
Rest for at least 10–15 minutes. Always slice against the grain—which changes direction across the cut—at a 45° angle.

Product Details

Hand-trimmed from West Texas–raised Akaushi Wagyu cattle, each Tri-Tip is vacuum-sealed and flash-frozen to preserve
peak quality. Delivered chilled on dry ice in a matte-black, gold-embossed pouch—ready to become your go-to
cut for grilling season and beyond.