Wagyu Smoked Tri-Tip
Wagyu Smoked Tri-Tip
Wagyu Smoked Tri-Tip
Wagyu Smoked Tri-Tip

Wagyu Smoked Tri-Tip

American Wagyu

$109.00

Savor an American Wagyu Black® tri-tip that’s hand trimmed, seasoned with SRF Santa Maria style seasoning and smoked on genuine Texas post oak. The hard work has been done, just finish the cook to the internal temperature you prefer. Average weight is 1.8 lbs.

Place your order today to receive in as soon as 1-3 business days.

Authentic Texas BBQ

Authentic Texas BBQ

Flash Frozen

Flash Frozen

Pioneers of American Wagyu

Pioneers of American Wagyu

Details

Cooking Tips

Beef Grading

Our smoked American Wagyu tri-tip is hand trimmed, hand seasoned with SRF Santa Maria style seasoning and lovingly smoked for one hour over Texas post oak by the experts at Southside Market and Barbeque in Elgin, Texas. Southside carefully monitors each tri-tip individually and pulls them from the smoker when the internal temperature hits 110°F. Just finish in your oven or smoker and remove when it reaches 135°F. As it rests, the internal temperature rises to a perfect medium rare. 

Average weight: 1.8 lbs. 

The Wagyu smoked tri-tip is smoked over Texas post oak and ships frozen. Completely thaw the tri-tip in your refrigerator. This takes 1 to 2 days. The thawed tri-tip can be kept in the refrigerator for up to 7 days.

Heat an oven to 350°F. Place the tri-tip uncovered on a sheet pan in the middle rack. Remove from the heat when the internal temperature reaches 135°F (about 45 to 60 minutes). Cover and let rest for at least 10 minutes before slicing.

After the tri-tip rests, slice and serve.

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

Who is Southside Market and Barbeque?

Southside Market and Barbeque was founded in 1882 in Elgin, Texas and is currently owned and operated by Bryan and Rachel Bracewell, the third generation of the family to operate the storied business. Today, Southside continues its tradition of excellence using the time-proven techniques and ingredients to produce world class BBQ.

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.

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.

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