Explaining the tri-tip beef cut & best ways to cook it
What's the tri-tip cut?
Tri-tip is a small, triangular cut from the bottom sirloin. It is an underrated cut that many people don't know about. Immensely flavourful but not as fat as primary cuts, however when gettting this cut from a high-fat cow breed like the Wagyu, this downside is eased away. The MB9+ Blackmore wagyu breed we sell for example will perfectly balance these lean cut while having extraordinary flavour.
There is still going to be a slight springiness so don't expect it to melt in your mouth. A beefy nuttiness that's unique to this cut is to be savoured.
We guarantee you'll be pleasantly surprised with this cut if you're looking to try something beyond the common ribeyes, tenderloins and striploins.
How to cook a tri-tip steak
Do note that due to the irregular shape of a tri-tip primal cut, most times it is hard to get a huge cut out of the tri-tip and cuts might range from 180-250g.
You can cook tri-tip steak just like any other steak via grilling, frying, broiling or sous-vide - however as it is more lean than usual, it is very important that you cut across the grain upon cooking, so that the muscle fibres are shortened, making it more tender when you chew.
You might want to marinate your tri-tip if it is not a Wagyu variety so that it is tenderized further, allowing the muscle to soften and the flavours to seep in. You can use an acidic base or spice rubs to coat the meat overnight for best results.
One can also consider slicing the tri-tip thinly and cook use it as a shabu-shabu meat or for a BBQ.
Sous-vide is one of the best ways to ensure cooking your tri-tip meat to the exact temperature needed. One should aim to sous-vide the meat to about 55 deg celsius, then finishing on the pan so the beef ends up at around 60 degrees when done.
For Wagyu tri-tips that are high in Marbling (A4-5, MB9+) such as the ones we sell, we recommend cooking the steak closer to medium, at an internal meat temperature of about 59-61 degrees celsius.