American Wagyu Tri-Tip Roast

If you like brisket, but don’t have the time to smoke all day, you will love tri tip! You may also hear it referred to as a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak, or “poor man’s brisket”. It might be one of the most flavorful cuts that you have never heard of. Where it’s from: Tri tip is a triangular cut of beef cut from the bottom of the sirloin. What it’s used for: Served as s a steak or sliced. How to cook: This cut can be grilled or braised (pan seared and cooked in the oven . Tri Tip takes well to both dry and wet rubs. As it’s a slightly thicker cut, you will want to coat it in olive oil, then season it aggressively with salt, pepper and your favorite spices. Cook in the oven at 275ºF / 135ºC or smoke it with indirect high heat for 30-45 minutes. For medium rare (135°F) and 40 to 45 minutes for medium (150°F).  Let the meat cook evenly the whole way through. Remove meat from the grill. Cover meat with foil; let stand for 15 minutes. It is very important to slice against the grain. Cut the steak in half where the two grains intersect. Then slice each piece against the grain, to ensure you get the most tender slices of meat. American Wagyu 14 Day Dry Aged Pasture Raised, Grain Finished No Added Hormones or Antibiotics Flash Frozen and Vacuumed Sealed Homegrown in Barwick, Ga