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Black Opal Wagyu Tri Tip | 2- 2.5 lb

$54.99
Member Pricing: $49.49

Wagyu | Barley-Fed | 28-32 oz | MB6-7

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This famed Central California delicacy packs a buttery, beefy taste that's incredibly tender to chew

  • The tri-tip is a staple of California cuisine. This triangular cut from the sirloin is famous for its performance on the grill. 
  • Thanks to its combination of tenderness and marbling, it’s flavorful and slices easily just like a brisket.
  • Tri Tip is an excellent candidate for marinade and rubs.
  • Black Opal's F1 Wagyu cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.
  • This cut weighs about 2.5lbs. 

Also Known As

  • Santa Maria Roast
  • Triangle Roast
  • Bottom Sirloin Tip Roast

Cooking Suggestions

  • This is a versatile cut that can be that can be marinated or dry rubbed and is great for cooking over direct heat, roasting, or braising.
  • First, sear over very high direct heat before then moving the cut and grilling over indirect heat.
  • Essential step - the cut must be rested after grilling. Because the tri-tip can be tighter if not properly rested, rest for at least 10-15 minutes — to ensure that it's nice and tender before you slice it.
  • Tri-Tip can also be reversed seared, but needs to be cooked quickly and at a higher heat than many other steaks to ensure that it emerges medium rare and tender. About ten minutes per pound at 450 degrees is the perfect amount of time for a juicy, flavorful final result.
  • Use a meat thermometer for the perfect, juicy finished steak.
  • Again, resting is an essential piece of the puzzle. At least 10-15 minutes.
  • Tri-tip steak is unique in that its grain changes direction, so to slice against the grain, you'll need to change your slicing direction halfway through the piece of meat. A fool-proof technique to achieve this is cutting the meat in half where the grains meat before slicing. This will make it easier to slice each piece against the grain and so you get tender, never-chewy meat.

Wine Pairing

  • A Grenache from Spain or France, with it's high alcohol content and juicy fruit notes, pairs wonderfully with seasoned or marinaded tri-tip.
  • A Chardonnay, with gorgeous golden hues and a sweet and dry taste, is another excellent choice because its mild fruity flavors won’t overpower the natural taste of the beef.
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Black Opal F1 Wagyu


Black Opal’s cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.

The entire Black Opal process, from breeding to processing guarantees the consistent supply of Australia’s finest Wagyu, all year round. Its rich, buttery flavor and melt-in-the-mouth texture is a truly luxurious eating experience.

  • Wagyu F1 Angus Cross 
  • Minimum 380 Days on Feed
  • Bred in Victoria and Tasmania
  • Fed in Victoria and Southern NSW 
  • No Added Hormones 
  • Sustainably Raised