WAGYU TRI/TIP

Wagyu tri-tip refers to a specific cut of beef that comes from the bottom sirloin area of Wagyu cattle. The tri-tip is a triangular muscle located at the bottom of the sirloin primal cut, and it is known for its tenderness and rich flavor.

Wagyu beef, originating from Japanese cattle breeds, is renowned for its exceptional marbling, which is the intramuscular fat that contributes to the meat's tenderness and flavor. When the tri-tip cut comes from Wagyu cattle, it often boasts a higher level of marbling compared to other beef varieties.

The Wagyu tri-tip can be prepared using various cooking methods, such as grilling, roasting, or smoking. Due to its tenderness and marbling, it is well-suited for quick cooking at higher temperatures or for slower cooking methods that allow the fat to render and enhance the meat's flavor.