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.

If Kobe Grade 3 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.

Keep Kobe tri-tips frozen until you are ready to cook them, then thaw according to Safely Defrosting Food for Maximum Flavor.

Tri tip roasts can be served cut into individual steaks, roasted and sliced thin for sandwiches and entrees, or cut into chunks for tacos or fantastic chili con carne.

Steak Recipes
Roast Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above