{"product_id":"buy-australian-wagyu-tri-tip-steak-6-7mbs","title":"Australian Wagyu Tri-Tip Steak Roast (Bottom Sirloin) 6-7 MBS - 450g-500g","description":"\u003cp\u003eKnown throughout California as the legendary \u003cem\u003eSanta Maria Cut\u003c\/em\u003e, the \u003cstrong\u003eAustralian Wagyu Tri-Tip\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eCertified with an exceptional \u003cstrong\u003e6–7 MBS (Marble Score)\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Premium Australian Grain-Fed Wagyu\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e6–7 MBS (Marble Score)\u003c\/strong\u003e for rich, spiderweb marbling\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Tri-Tip \/ Bottom Sirloin Triangle (fully seamed and trimmed)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve bloom, juices, and marbling structure\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCooking Versatility:\u003c\/strong\u003e Ideal for Reverse-Sear (Oven to Skillet), direct Charcoal Grilling, BBQ Smoking, or Sous Vide\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Tri-Tip (The Reverse-Sear Method)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThe Golden Rule of Tri-Tip:\u003c\/strong\u003e The muscle grain runs in \u003cstrong\u003etwo different directions\u003c\/strong\u003e on this triangular cut. Slicing against the grain is the crucial secret to unlocking melt-in-your-mouth tenderness.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in the refrigerator. Bring to room temperature \u003cstrong\u003e30 minutes before cooking\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeason Generously:\u003c\/strong\u003e 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).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 1 — Low \u0026amp; Slow Oven Bake:\u003c\/strong\u003e Preheat oven to \u003cstrong\u003e225°F (105°C)\u003c\/strong\u003e. Place the tri-tip on a wire rack inside a baking sheet. Bake for \u003cstrong\u003e25 to 35 minutes\u003c\/strong\u003e until the internal temperature reaches \u003cstrong\u003e115°F to 120°F\u003c\/strong\u003e on an instant-read meat thermometer.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 2 — High-Heat Sear:\u003c\/strong\u003e Heat 1 tbsp of beef tallow or oil in a cast-iron skillet over high heat until smoking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlash Sear:\u003c\/strong\u003e Sear the tri-tip for \u003cstrong\u003e90 seconds per side\u003c\/strong\u003e to build an incredible, mahogany-caramelized crust.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eButter Baste:\u003c\/strong\u003e Drop in 1 tbsp unsalted butter, crushed garlic cloves, and fresh rosemary during the final minute, spooning the foaming juices over the meat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResting is Essential:\u003c\/strong\u003e Move to a warm cutting board and let it rest undisturbed for \u003cstrong\u003e8 to 10 minutes\u003c\/strong\u003e so the juices settle back into the grain.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Two-Direction Carve (Crucial):\u003c\/strong\u003e 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 \u003cstrong\u003eslice each half strictly perpendicular (against) the grain\u003c\/strong\u003e into 1\/4-inch slices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. The 6–7 MBS marbling renders out silkily at this temperature while keeping the center tender and ruby-pink.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Tri-Tip (6–7 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt (approx.)\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHigh-Yield Protein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~102g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e204%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eComplete bioavailable amino acids for muscle tissue recovery\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eWagyu Oleic Acid (Monounsaturated Fat)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVery Rich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHeart-healthy monounsaturated fats that dissolve cleanly on the palate\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~12mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e66%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports vital oxygen flow and combats natural daily fatigue\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~16mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e145%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eCritical mineral for immune health and cellular rebuilding\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.6µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e400%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEssential for nervous system wellness and natural metabolic stamina\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat cut is Tri-Tip, and why is it shaped like a triangle?\u003c\/h3\u003e\n\u003cp\u003eThe Tri-Tip is a triangular, boomerang-shaped muscle located at the bottom tip of the sirloin primal (technically the \u003cem\u003etensor fasciae latae\u003c\/em\u003e). 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does Wagyu Tri-Tip taste like?\u003c\/h3\u003e\n\u003cp\u003eTri-Tip delivers the bold, mineral-rich \"real beef\" flavor of a brisket or sirloin, but with an open, coarse grain. With an \u003cstrong\u003eMB 6–7 grade\u003c\/strong\u003e, that open grain is filled with sweet Wagyu fat, producing a tender steak with explosive juices and zero chewiness when carved across the grain.\u003c\/p\u003e\n\n\u003ch3\u003eWhy do people say Tri-Tip has two grain directions?\u003c\/h3\u003e\n\u003cp\u003eUnlike 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47581242163518,"sku":null,"price":1000.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/Tri-tip-750.jpg?v=1716285559","url":"https:\/\/butcherssecrets.ph\/products\/buy-australian-wagyu-tri-tip-steak-6-7mbs","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}