Tri Tip

$ 55
Tri Tip - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.
  • Each order includes 1 Tri Tip roast
  • Average weight of each roast is 2 pounds 
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in a vacuum sealed package, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight of actual product may vary.

Product Details

If you're looking for a rare delight, the Tri Tip for you; it's not usually an easy cut to come by, given that there are only two per cow. Our 100% Fullblood Wagyu Tri Tip is an ultra-thick two pound roast from the bottom of the sirloin. This particular cut is widely considered to be every meat lover's favorite and always lives up to its reputation. Nicely marbled, and seeped in its own juices, our Tri Tip is remarkably flavorful and versatile. Delicious roasted, slow grilled whole, or cubed for kabob, this BBQ favorite also makes spectacular steaks.

Expand for details

Preparation Tips

Thaw your Wagyu in the refrigerator for 24-48 hours. Once thawed, allow meat to reach room temperature for 30 minutes.

Roast: The tri tip can be roasted in the oven. In an oven proof pan, sear the meat with the fat side down for about 4 minutes. Then put in the oven at 350 degrees. It will need about 10 minutes per pound, but is done when the internal temperature reaches 130 degrees. Let sit for about 15 minutes on a cutting board before serving.

Carve this roast against the grain, which will make it more tender. Since the grain in this cut of meat can change, take a look at it while it is still raw to see where it changes direction. After it’s cooked, cut the meat in two where the the grain changes and slice each piece separately. Let this cut sit for about 15 minutes after cooking in order to let the flavor develop. Serve with salsa, pinto beans and salad.

Order Includes

1 Tri Tip Roast

Flavor Profile

Flavorful

Best for

Grilling & Braising

Product Details

Tri Tip is a rare, underappreciated, and largely unknown cut. Too bad for everyone else, fantastic for you, because we only get two per cow. This ultra-thick roast, cut from the bottom of the sirloin, is nicely marbled and can be prepared many ways. Roast it. Grill it slow. Cube it up for kabobs. Or slice it into steaks and grill or sear. 

  • Each order includes 1 Tri Tip roast
  • Average weight of each roast is 2 pounds 
  • Wet aged for 56 days in own juices for ultimate moistness
  • Ships frozen in a vacuum sealed package, on dry ice
  • No Hormones, No Subtherapeutic Antibiotics
  • Please note, due to natural variations in our cattle, weight of actual product may vary.

Product Details

If you're looking for a rare delight, the Tri Tip for you; it's not usually an easy cut to come by, given that there are only two per cow. Our 100% Fullblood Wagyu Tri Tip is an ultra-thick two pound roast from the bottom of the sirloin. This particular cut is widely considered to be every meat lover's favorite and always lives up to its reputation. Nicely marbled, and seeped in its own juices, our Tri Tip is remarkably flavorful and versatile. Delicious roasted, slow grilled whole, or cubed for kabob, this BBQ favorite also makes spectacular steaks.

Expand for details

Preparation Tips

Thaw your Wagyu in the refrigerator for 24-48 hours. Once thawed, allow meat to reach room temperature for 30 minutes.

Roast: The tri tip can be roasted in the oven. In an oven proof pan, sear the meat with the fat side down for about 4 minutes. Then put in the oven at 350 degrees. It will need about 10 minutes per pound, but is done when the internal temperature reaches 130 degrees. Let sit for about 15 minutes on a cutting board before serving.

Carve this roast against the grain, which will make it more tender. Since the grain in this cut of meat can change, take a look at it while it is still raw to see where it changes direction. After it’s cooked, cut the meat in two where the the grain changes and slice each piece separately. Let this cut sit for about 15 minutes after cooking in order to let the flavor develop. Serve with salsa, pinto beans and salad.

Prep Tips

Thaw the prized Wagyu product as you see fit (see below under "Handling and Thawing" for deeper guidance.) We also suggest bringing thawed beef to room temperature for 30 minutes or so.

We always recommend cooking Wagyu to no more than Medium Rare. But your oven might throw heat better than ours, or you might be at sea level while we're up past mile-high. So, for the love of all things holy - like your precious Wagyu - take our timing specs with a grain of proverbial salt. Use your common sense and maybe even a meat thermometer and don't take our word for gospel. 

Our Tri Tips were made for the grill, smoker, and even oven. Use your favorite recipe for incredible results.

quote

This tri-tip made for an otherworldly eating experience. The level of marbling was some of the best I’ve ever seen on a tri-tip.

Jerome D., Verified Customer

Shipping Information

We ship via UPS. Our standard ground shipping is 3-Day Ground. We also offer 2-Day Air, Overnight, and ** Overnight with Saturday Delivery options to ensure you receive your order for your special meal. Orders placed after 10am Central will ship the next eligible day, based on shipping preference. Email info@lonemountainwagyu.com with any shipping and delivery questions. Not all areas available for Saturday delivery, please email us to find out if your address is available for Saturday arrival.

  • FREE shipping for orders over $199 after discounts applied
  • Standard shipping: $20 for orders under $199
  • 2-Day shipping: $65
  • Overnight shipping: $85
See full delivery schedule

Handling & Thawing

Not digging into your Wagyu right away? Place your vacuum-sealed package in your freezer upon delivery. Your meat should be good for up to 12 months in your freezer… though we doubt it will stay there that long!

Have some time? Thaw your beef in the refrigerator for up to 48 hours. This is the best way to thaw, allowing the Wagyu to retain all of its natural juices for an exceptional flavor.

Hungry sooner? Keep beef in the vacuum-sealed package and submerge in a bowl of cold water for a few hours.

Change of dinner plans? Thawed steaks still in the vacuum-sealed package can be safely refrozen as long as they have remained refrigerated and have not been thawed for longer than a day.