• An American Wagyu Masami Tri Tip rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • Raw marbled American Wagyu Masami Tri Tip with salt and chef's knife on a black slate, isolated on black background.
  • A succulent American Wagyu Masami Tri Tip, raw and marbled, rests on a black slate surrounded by salt, pepper, rosemary, garlic, and complemented by a glass of red wine on a dark surface.

American Wagyu | Masami Tri Tip

American Wagyu | Masami Tri Tip

$69.00
$69.00
Sale Sold out
Product Description
Weight Weight: 32-48 oz
Grade Grade: View Scoring BMS 8+
Origin Origin: American
Prefecture Prefecture: Masami
Processing Processing: Hand Cut by Artisan Butchers

American Wagyu | Masami Ti Tip | BMS 8+ | 32-48 oz

Elevate your culinary experience with Destination Wagyu's American Wagyu Masami Tri-Tip, a cut that beautifully balances marbling, tenderness, and bold beefy flavor. Sourced from the esteemed Masami Ranch in California, this premium tri-tip features a Beef Marbling Score (BMS) of 8+, ensuring rich, buttery marbling throughout. Raised with care using traditional Japanese Wagyu standards and American ranching expertise, this tri-tip promises a melt-in-your-mouth experience with every bite. The Masami Wagyu Tri-Tip is prized for its juicy texture and full-bodied taste, making it ideal for grilling, slow-cooking, or roasting.

A Cut Above the Rest

The American Wagyu Masami Tri-Tip exemplifies the best of Wagyu beef, delivering an exquisite balance of luxurious marbling and robust flavor. This cut, renowned for its tenderness and juicy texture, provides a premium steakhouse experience at home. Whether you're preparing it on the grill or roasting it slowly, the Masami tri-tip offers an extraordinary combination of tenderness and deep flavor, perfect for any occasion.

Unmatched Quality and Flavor

With a BMS of 8+, the Masami Ranch American Wagyu Tri-Tip offers a superior melt-in-your-mouth texture and rich, beefy flavor that is unrivaled. Its marbling enhances both the tenderness and the savory richness of the meat, making this cut versatile for various cooking methods while ensuring an indulgent dining experience every time.

Wine Pairings

Complement the rich flavors of Destination Wagyu's American Wagyu Masami Tri-Tip with these recommended wine pairings:

  • Cabernet Sauvignon: The full-bodied, tannin-rich Cabernet cuts through the rich marbling, enhancing the deep beefy flavor of the tri-tip.
  • Zinfandel: Zinfandel’s bold, spicy, and jammy profile pairs beautifully with the tri-tip’s robust flavors, creating a harmonious balance.
  • Merlot: A smooth, medium-bodied Merlot with ripe fruit and soft tannins provides a subtle contrast to the rich texture of the Wagyu.
  • Malbec: Known for its ripe berry flavors and smooth finish, Malbec complements the tri-tip’s savory richness, enhancing the overall tasting experience.

Indulge in the rich and tender flavors of Destination Wagyu's American Wagyu Masami Tri-Tip, and enjoy a gourmet meal that transforms every occasion into something special. You have great taste!


 

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An American Wagyu Masami Tri Tip rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.

American Wagyu | Masami Tri Tip

$69.00

How to Cook

Ingredients

American Wagyu Steak
American Wagyu Steak
Sea Salt
Sea Salt
Freshly Ground Black Pepper (optional)
Freshly Ground Black Pepper (optional)

Utensils

Sharp Chef’s Knife
Sharp Chef’s Knife

For slicing the meat cleanly and precisely.

Meat Thermometer
Meat Thermometer

Essential for checking the internal temperature of the meat.

Tongs
Tongs

Ideal for flipping and handling the meat without piercing it.

Cast Iron Skillet
Cast Iron Skillet

Perfect for searing and maintaining even heat.

Instruction

1. Prepare the Steak:
Remove the Wagyu tri-tip from the refrigerator and let it come to room temperature for about 30 minutes to ensure even cooking.

2. Preheat the Skillet:
Heat a large cast iron skillet over medium-high heat until very hot.

3. Sear the Steak:
Place the tri-tip in the hot skillet and sear for 3-4 minutes on each side until a rich, brown crust forms.

4. Check the Temperature:
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C) before removing it from the skillet.

5. Rest the Steak:
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute and keep the meat tender.

6. Slice and Serve:
Slice the tri-tip against the grain with a sharp knife. Serve immediately, garnished with fresh thyme if desired, to fully enjoy its melt-in-your-mouth texture and robust flavor.

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