Tri Tip - American Wagyu Beef

In stock
SKU
tri-tip-wagyu-double-pack
Rating:
100%
Special Price $155.99 Regular Price $195.00

Tri Tip - American Wagyu

  • Double pack
  • High End Wagyu Beef Tri-tip
  • Tri-tip is approximately 1.75 lbs to 2.25 lbs
  • American Wagyu Cattle
  • Raised responsibily with no added hormones or growth promotants

Santa Maria Steak

Wagyu Tri Tip Mastery: Cook, Season & Serve Like a Pro

 

tri-tip-steak

WHAT IS TRI TIP?

Discover the unparalleled luxury of Wagyu tri tip, a premium beef cut known for its lush, buttery flavors and unmatched tenderness. This elite beef selection promises to elevate your dining experience, offering a unique taste that sets it apart from other cuts. Perfecting your tri-tip dish requires the right knife, ensuring each bite is as captivating as it is delicious. Now available with efficient shipping, our top-quality meats are is raised without unnecessary enhancers, adhering to the highest safety standards. Elevate your cooking with our guide to mastering Wagyu tri-tip, unlocking new levels of tenderness for a truly gourmet culinary adventure.

Savoring the rich flavors is an experience that steak aficionados often dream about.

This premium cut, known for its marbling and tenderness, elevates any barbecue or dinner party to a gourmet event. However, to truly unlock the full potential of Wagyu , understanding the best cooking techniques and seasoning methods is crucial. Whether you're searing it to perfection on a hot grill or slow-roasting it to achieve that melt-in-your-mouth texture, the right approach can make all the difference. Join us as we delve into the art of preparing, ensuring your next culinary adventure is nothing short of spectacular.

USDA Prime beef stands at the top of the American beef quality scale, thanks to its superior marbling. This fat distribution is crucial for the meat's taste, tenderness, and moisture. Prime beef outshines USDA Choice by offering finer and more plentiful marbling, elevating its taste and texture significantly. As a result, prime beef is highly sought after by chefs and food enthusiasts for its rich taste and exceptional tenderness, distinguishing it from the less marbled but still premium USDA Choice beef.

Natural American Wagyu Beef Boneless Peeled Tri-Tip stands out for its exceptional taste and unmatched tenderness, a result of the careful rearing and unique feeding of Wagyu cattle. This meticulous process enhances the meat's marbling, crucial for its succulent texture.

  • Steaks vary in fat content, while tri tip roast is known for its rich marbling.
  • Different cuts of steak offer varying levels of tenderness; tri-tip is notably tender when cooked properly.
  • Steaks can come from various parts of the cow, whereas tri tip specifically comes from the bottom sirloin.
  • Steaks can be grilled, broiled, or pan-seared, whereas tri-tip benefits from slow-cooking or smoking for optimal flavor.
  • Price points can differ significantly, with some steaks being more affordable than the typically pricier tri tip.
  • The ideal internal temperature for cooking steaks varies, but wagyu is often recommended to reach medium-rare to medium for optimal taste and texture.

Master the art of preparing tri tip, a cut known for its rich flavor and tenderness. Originating from Japan, Wagyu beef, celebrated for its exceptional marbling, elevates the cut from the lower sirloin to rival more renowned cuts with proper cooking.

tri-tip wagyu beef

Handling, Thawing, and Trimming

For food safety, thaw slowly in the fridge, avoiding quick fixes like microwaving. This method, taking 24-48 hours depending on thickness, preserves its texture and taste. Place it in a vacuum-sealed package on a plate to prevent leaks and contamination. Slow thawing ensures cellular structure remains intact, crucial for maintaining the luxurious taste and tenderness. This patience pays off, leading to a succulent, flavorful meal that truly showcase exceptional qualities.

When it comes to preparing or any steak, the steps you take before it even hits the grill or oven are crucial for ensuring the most flavorful and tender outcome. After carefully selection, the next essential phase involves proper handling and preparation.

Thaw with patience; ideally, allowing it to gradually come to room temperature over several hours in the refrigerator on its original vacuum package to preserve its delicate textures and flavors. As for trimming, while Wagyu is celebrated for its marbling and exceptional flavor, removing excess fat from the exterior can promote a more even cooking process and enhance the meat's inherent rich taste.

Trimming

  1. Identify the Parts: Start by familiarizing yourself with the structure. Recognize the three points of the triangular cut and note areas with excess silver skin, which is a thin membrane covering the meat.
  2. Begin with the Fat Cap: Locate the fat cap, decide how much fat you want to leave for exceptional flavor (usually about ¼ inch is good) and start trimming off the excess.
  3. Remove Silver Skin: Find the silver skin, which looks like a shiny, silvery membrane. Slide your knife under it at one end, lift slightly, and cut it away from the meat. Keep the knife angled slightly upwards to avoid cutting too much meat off.
  4. Trim the Tails: Tri tip Small, thin flaps of meat hanging off, known as tails. Trim these off as they cook at different rates and can lead to uneven cooking.
  5. Shape for Even Cooking: After removing excess silver skin, look at its shape. If any parts are significantly thinner than others, you can trim them slightly for a more uniform thickness, which promotes even cooking.
  6. Check for Gristle: Gristle is tough connective tissue that doesn't break down easily during cooking. Feel around the meat for any hard spots and trim them away.
  7. Final Touches: Go over your trimmed wagyu tri tip once more, looking for any spots you may have missed. It's easier to take more off than to put it back on, so trim conservatively.
  8. Clean Up Edges: If any areas look ragged or have loose pieces of meat or fat hanging off, tidy these

triming a tri tip

How to BBQ Tri Tip

Harry Soo is a BBQ Champion and has a great video on how to cook a Tri Tip. At the Santa Maria Championship in Wild West BBQ Bash, Harry Took the Championship,

The reverse sear method significantly enhances this, ensuring an evenly cooked interior and a perfectly crispy crust. Seasoning should be minimal, using only high-quality sea salt and freshly ground black pepper to accentuate the natural flavors without overshadowing them. This approach not only showcases the chef's commitment to the beef but also highlights the importance of allowing premium ingredients to shine. A hot skillet and a few minutes during your cooking day can make a difference in taste. Adding butter to the skillet is a excellent idea.

Barbecuing a is an art that combines simple techniques with the rich, luxurious flavors of beef. To ensure perfection, follow these steps after thaw-ing:

  1. Preparation:
    • Trimming: Take a few minutes to start by trimming any excess fat, but remember, Wagyu is prized for its marbling, so leave some to enhance taste and juiciness.
    • Seasoning: Season generously with salt and your choice of spices. Traditional rubs include garlic powder, onion powder, and black pepper. Given the excellence of Wagyu, you might want to keep it simple to let the meat shine.
  2. Preheat the BBQ:
    • Heat your grill to a medium-high temperature, around 350 degrees F (175°C) if you're using a gas grill. If you're using charcoal, prepare it for indirect grilling, with coals on one side and space to cook on the other.
  3. Searing on the Skillet:
    • Place the cut directly over the heat source to sear. Sear each side for about 4-5 minutes or until a nice crust has formed. This process helps lock in the flavors and juices. Your day will be full of wonderful aroma.
  4. Indirect Grilling:
    • Use the cooler part of the grill (the indirect heat area) for the remainder of the cooking time. This slower cooking method allows for cooking evenly without burning the outside.
    • Close the lid after a few minutes of the BBQ to create an oven-like environment. This is crucial for a uniformly cooking.
  5. Monitoring Temperature:
    • Use a meat thermometer to monitor the internal temperature. For medium-rare, aim for an internal temperature of about 135 degrees F (57°C), cooking times vary from 15 to 20 minutes based on weight and size and the type of oven you use. Remember, Wagyu beef is best enjoyed at lower levels of doneness to appreciate its texture and taste fully.

wagyu tri tip

Slicing against the grain and serving your whole wagyu tri tip roast once it has been perfectly cooked to your liking, the next crucial step involves slicing and serving this exquisite cut to truly savor its unparalleled flavor. It's essential to remember that the way you slice can significantly impact its tenderness and taste. Always cut against the grain into thin slices.

Serving your meal with complementary sides such as roasted vegetables or a light salad can elevate the dining, allowing the beef's luxurious excellence to take center stage. Whether you're hosting a dinner party or enjoying a special dinner at home, the right presentation will leave a lasting impression on your guests, making it an unforgettable culinary delight any day.

Huntspoint ships your order vacuum sealed. Shipping weight and size can vary. Typically weight will be 1.75 lbs to 2.25 lbs. The order can thaw during transit. We provide express shipping, your package will arrive during the day.

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Free ShippingNo
CutSpecialty Cut
Conditionfrozen
Featured ProductNo
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