raw wagyu tri-tip steak on rack and pan
raw wagyu tri-tip steak on rack and pan
cooked Tri-Tip steak plated with beans
raw Tri-Tip on rack and pan

Wagyu Tri-Tip

American Wagyu

$59.00 $79.00

The SRF Black® tri-tip is a staple of Central California cuisine where it’s fast-cooked over hot coals. This triangular cut from the sirloin is beefy and robust with a surprisingly tender bite. Average weight is 2.5 lbs.

Grade:
Beef Grading

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Humanely Raised Beef

Humanely Raised Beef

Family-Owned & Operated

Family-Owned & Operated

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

The Snake River Farms American Wagyu tri-tip is lean but bursting with flavor. In Santa Maria, California, the home of the tri-tip, this crescent shaped roast is prepared using only salt and pepper and grilled to an ideal medium rare. Check out tips from the SRF pros for a perfectly grilled or smoked tri-tip this holiday. 

Average weight: 2.5 lbs.

This is a natural product, so the actual weights may vary by +/- .25 lbs. 

The tri-tip is a versatile cut and can be smoked, grilled or roasted in the oven. 

Trim the tri-tip of any excess silver skin or fat. Season well with salt and pepper or your favorite rub. 

For wood pellet grills, set the temperature to 250°F. Set seasoned tri-tip on the grill grates and smoke until the internal temperature reaches 120°F (about an hour). Heat a large skillet and add a neutral cooking oil. Sear the tri-tip on all sides until the temperature reaches 130°F and the roast has a nice brown crust. Remove and let rest 10 minutes.

In an oven, set the temperature to 350°F. Sear seasoned tri-tip in a large skillet, turning to get a brown crust on the entire roast. Place in the oven and roast about 30 to 40 minutes until the internal temperature reaches 130°F. Remove and let rest 10 minutes.

Slicing a tri-tip requires attention. The grain changes direction so change the angle to ensure the entire tri-tip is sliced against the grain. Cutting the tri-tip in half can make this easier. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

What is tri-tip?

Tri-tip is a relatively lean, triangular shaped cut from the bottom of the sirloin primal. It is the foundation for Santa Maria (a city in Central California) style barbecue. The tri-tip has a distinct grain, is thick in size and is best prepared at a lower temp to cook properly.

How to grill a tri-tip

Set your tri-tip on the grill. Use the hot side of the charcoal grill or place in the center of the gas grill. Sear one side so it is golden brown. This takes about 5 to 8 minutes depending on your grill. Turn the roast and sear the other side in the same way. 

When both sides are seared, move the tri-tip to the cool side of the charcoal grill. If using a gas grill, turn the heat to medium. 

Flip the tri-tip about every 10 minutes. Use a quick read thermometer to monitor the internal temperature, checking the thickest part of the roast. The target temp is 130°F for medium rare. The tri-tip is a large cut of beef and the cook time can take about 30 minutes. When the tri-tip hits 130°F, remove it from the grill and allow to rest, loosely covered with foil. Learn how to cook a tri-tip perfectly here.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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