Tri-Tip Cut (AKA: Bottom Sirloin Triangle)

Wagyu Tri-Tip Cut

The Wagyu Tri-Tip Cut is a versatile and flavorful cut, sourced from the bottom sirloin of the cow. This triangular-shaped cut is renowned for its rich marbling, which enhances its tenderness and imparts a deep, beefy flavor that is distinctively Wagyu. The Tri-Tip is highly regarded for its versatility, as it can be grilled, roasted, or smoked, making it a favorite among both chefs and home cooks alike.

Key Features:

• Marbling: Abundant marbling that ensures a juicy and tender bite with rich, savory flavor.
• Texture: Tender yet with a satisfying chew, offering a perfect balance of tenderness and structure.
• Flavor: Deep, beefy flavor with a subtle richness that’s characteristic of Wagyu beef.
• Cut: Sourced from the bottom sirloin, this triangular cut is known for its versatility in cooking.

Cooking Tips:

The Wagyu Tri-Tip is best cooked using dry-heat methods like grilling, roasting, or smoking. For the best results, sear the Tri-Tip over high heat to develop a flavorful crust, then finish cooking to your desired doneness. Let the meat rest before slicing it against the grain to maximize tenderness.

Serving Suggestions:

This cut pairs well with bold, flavorful sides like grilled vegetables, roasted potatoes, or a fresh chimichurri sauce. It’s also excellent served in sandwiches, tacos, or thinly sliced over salads. A medium-bodied red wine, such as a Pinot Noir or Merlot, complements the Wagyu Tri-Tip’s rich flavor perfectly.