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.

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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.