Fullblood Wagyu Tri-tip Whole Marbling Score 9+ Stone Axe

The Tri-tip is an incredible cut of meat. It is located at the lower part of the Sirloin primal, positioned on the outer portion of the leg. Distinct and individual muscles meet in this area, giving the tri-tip its three-point shape, hence the name. Not only is it lean, but it is relatively quick to cook and full of flavour. 

Tri-tip steak has a robust, beefy flavor that is not unlike sirloin and can be distinguished by its quality marbling and outstanding flavour.

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

How to slice a tri-tip

Tri-tip is a unique cut and is one of very few muscles that contain a double grain. The grain of meat refers to the direction the fibers within the muscle travel. How you slice your tri-tip is essential to its texture and can make a huge difference to how it tastes. Slicing against the grain helps shorten long muscle fibers. If you cut with the grain, the meat will generally be tougher as the longer fibers take a lot more chewing to break them down.

We recommend you follow the following tips to slice your tri-tip correctly:

Your product has been vacuum sealed and can be safely stored refrigerated.

Each Tri-tip will feed 6-9 people.

Perhaps the most important thing to note is that tri-tip is a lean cut that does not contain any intermuscular or seam fat. Therefore, you need to take care not to overcook it. It does however contain a high proportion of the desired intramuscular fat (also referred to as Marbling), which is finely interspersed within the Tri-tip. Marbling is a monounsaturated fat and gives beef its “melt in your mouth” moisture and tenderness.

Bearing this in mind, we recommend quick cooking methods for your tri-tip by portioning into 1-inch-thick steaks, then pan searing or grilling them. 

Alternatively, you may also reverse-sear the tri-tip and roast as a whole piece. It is also well suited to the low and slow smoking method.