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The economical tri tip cut may not be the most popular beef cut, but that doesn’t make it any less delicious. Those willing to head off the beaten path will be rewarded with a more affordable treat cut from the bottom sirloin primal.
Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu tri-tips are both more flavorful and more tender than those cut from conventional beef.
These Kobe tri tip steaks are cut from grade 3 Kobe beef. For an explanation of what this means, please read Kobe Beef Grades. If that seems low, keep in mind that the scale was designed with more expensive Kobe steaks like Kobe ribeye steaks and Kobe NY strip steaks in mind, meaning that it’s actually a pretty good grade for the less marbled tri-tip cut.
Our Australian Kobe beef is hormone and sub-therapeutic antibiotic free.
Applications: Tri tip steaks can be served cut into individual steaks, roasted and sliced thin for sandwiches or entrees, or cut into chunks for tacos or fantastic chili con carne.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
How to Store and Share: These steaks are frozen in two-steak packs, making it easy to thaw only as much as you plan on cooking, or share them with others. Keep these Kobe tri-tip steaks frozen until you are ready to cook them. Then thaw according to Safely Defrosting Food for Maximum Flavor.
Origin: Australia
Specifications: Wagyu tri tips are sold frozen in two-steak packs within a 16 steak case weighing around 25 pounds.
Shipping Method: Fedex Overnight
Browse other cuts of Kobe beef, Kurobuta pork, and other exotic meats.
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