Australian Wagyu Tri-Tip Steak Roast (Bottom Sirloin) 6-7 MBS - 450g-500g

Known throughout California as the legendary Santa Maria Cut, the Australian Wagyu Tri-Tip is a triangular muscle cut from the bottom sirloin primal. It occupies the ultimate sweet spot in the beef world: it delivers the deep, intensely savory beefiness of a brisket, but possesses the tenderness and quick-cooking versatility of a prime steak.

Certified with an exceptional 6–7 MBS (Marble Score), the coarse grain of the tri-tip is heavily ribboned with rich Wagyu intramuscular fat. As it sears or roasts, the marbling renders completely through the muscle fibers, yielding a steak that is remarkably juicy, tender, and dripping with natural Wagyu butter.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Grading: 6–7 MBS (Marble Score) for rich, spiderweb marbling
• Cut: Tri-Tip / Bottom Sirloin Triangle (fully seamed and trimmed)
• Weight: Approx. 450g – 500g cut
• Packaging: Vacuum-sealed fresh-frozen to preserve bloom, juices, and marbling structure
• Cooking Versatility: Ideal for Reverse-Sear (Oven to Skillet), direct Charcoal Grilling, BBQ Smoking, or Sous Vide
• Delivery: Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook Australian Wagyu Tri-Tip (The Reverse-Sear Method)

The Golden Rule of Tri-Tip: The muscle grain runs in two different directions on this triangular cut. Slicing against the grain is the crucial secret to unlocking melt-in-your-mouth tenderness.

1. Thaw Gently: Thaw overnight in the refrigerator. Bring to room temperature 30 minutes before cooking.
2. Season Generously: Pat completely dry with paper towels. Season liberally with coarse sea salt, black pepper, garlic powder, and onion powder (the classic Santa Maria dry rub).
3. Step 1 — Low & Slow Oven Bake: Preheat oven to 225°F (105°C). Place the tri-tip on a wire rack inside a baking sheet. Bake for 25 to 35 minutes until the internal temperature reaches 115°F to 120°F on an instant-read meat thermometer.
4. Step 2 — High-Heat Sear: Heat 1 tbsp of beef tallow or oil in a cast-iron skillet over high heat until smoking.
5. Flash Sear: Sear the tri-tip for 90 seconds per side to build an incredible, mahogany-caramelized crust.
6. Butter Baste: Drop in 1 tbsp unsalted butter, crushed garlic cloves, and fresh rosemary during the final minute, spooning the foaming juices over the meat.
7. Resting is Essential: Move to a warm cutting board and let it rest undisturbed for 8 to 10 minutes so the juices settle back into the grain.
8. The Two-Direction Carve (Crucial): Inspect the grain lines on the rested steak. Notice where the grain direction shifts (usually near the center angle). Cut the roast in half where the grain changes, then slice each half strictly perpendicular (against) the grain into 1/4-inch slices.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C). The 6–7 MBS marbling renders out silkily at this temperature while keeping the center tender and ruby-pink.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Tri-Tip (6–7 MBS)

Frequently Asked Questions (FAQ)

What cut is Tri-Tip, and why is it shaped like a triangle?

The Tri-Tip is a triangular, boomerang-shaped muscle located at the bottom tip of the sirloin primal (technically the tensor fasciae latae). Because there are only two Tri-Tips per steer, it is an artisan butcher's cut that is far rarer than common steaks like ribeye or striploin.

What does Wagyu Tri-Tip taste like?

Tri-Tip delivers the bold, mineral-rich "real beef" flavor of a brisket or sirloin, but with an open, coarse grain. With an MB 6–7 grade, that open grain is filled with sweet Wagyu fat, producing a tender steak with explosive juices and zero chewiness when carved across the grain.

Why do people say Tri-Tip has two grain directions?

Unlike a ribeye or strip steak where muscle fibers run in a single direction, the Tri-Tip's grain radiates outward in two directions from the corner. To ensure every bite is tender, always look at the grain on your cutting board, cut the piece in half where the fibers shift, and slice across the grain for both sections.