Wagyu Tri Tip

The Ultimate Barbecue Centerpiece

The Tri-Tip is a beloved, triangular-shaped roast cut from the bottom sirloin. Historically famous as the star of West Coast barbecue, its popularity has exploded nationwide because it packs the bold, savory flavor of a sirloin into a roast that is large enough to feed the whole family.

Because it is naturally a leaner muscle, a standard grocery store Tri-Tip can sometimes dry out quickly if it isn’t monitored perfectly on the grill. The elite genetics of Diamond T Ranch’s 100% full-blood Wagyu completely eliminate that risk. This spectacular cut features a dense webbing of intramuscular fat that bastes the roast from the inside out as it cooks. The result is a Tri-Tip that retains its famous, beefy punch while achieving a luxurious, buttery tenderness that standard roasts simply cannot rival.

Elite East Texas Quality

This is not a watered-down “American Wagyu” crossbreed. Raised with meticulous care just down the road in Jacksonville, Texas, the Tristani family at Diamond T Ranch specializes exclusively in 100% registered full-blood Wagyu. Featuring prized Tajima genetics, their cattle produce world-class marbling scores, guaranteeing an uncompromised, luxury culinary experience while supporting local East Texas agriculture.

How to Cook the Perfect Wagyu Tri-Tip: The beauty of the Tri-Tip is its incredible versatility—it is equally phenomenal whether you smoke it, grill it, or roast it in the oven.

• The Method: We highly recommend a “reverse sear.” Smoke or slow-roast the meat at a low temperature (around 225°F – 250°F) until the internal temperature reaches about 115°F.

• The Sear: Pull the roast off and crank up your grill or cast-iron skillet to high heat. Give it a hard, fast sear for a few minutes on each side to build a beautiful crust.

• The Temp: Because Wagyu fat has a low melting point, aim for a final internal temperature of 130°F to 135°F (a perfect medium-rare).

• The Slice: Let it rest for at least 10-15 minutes! The grain on a Tri-Tip changes directions near the center, so be sure to adjust your angle and always slice thinly strictly against the grain for the most tender bite possible.