Tri Tip | 100% Fullblood Wagyu & Fullblood Reserve
$79.00
100% Fullblood Wagyu Tri-Tip
Barbecue royalty meets uncompromised Japanese heritage. The tri-tip roast is celebrated for its deep, robust sirloin flavor, versatile carving profile, and unmatched adaptability on the smoker, grill, or cast iron. When cut from our registered 100% Fullblood Wagyu cattle, this cut transcends traditional barbecue.
Laced with dense, gossamer-thin veins of low-melting intramuscular fat, the G Five Fullblood Tri-Tip self-bastes continuously as it cooks. It delivers an impossibly juicy, fork-tender texture and a lingering sweet umami finish that redefines what a wood-fired carving roast can be.
Choose Your Marbling Tier
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100% Fullblood (BMS 6–8): Far surpassing the peak of USDA Prime, this tier showcases radiant ribbons of pure Wagyu fat woven throughout the entire muscle. It delivers a rich, buttery bite while preserving the satisfying, meaty structure and bold sirloin character that pitmasters and steak purists love.
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Fullblood Reserve (BMS 9–12): Our rarest, highest-echelon tier on par with Japanese A5 standards. Spiderwebs of delicate, ultra-fine marbling disperse through every fiber. At this level, the fat begins to render at room temperature, transforming this classic roast into a melt-in-your-mouth centerpiece that requires virtually no effort to carve or savor.
The Tri-Tip Cut & The Fullblood Advantage
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The Self-Basting Roast: Traditional commercial tri-tip can run the risk of drying out if pushed past medium-rare. Fullblood Wagyu marbling insulates the meat throughout gentle smoking or roasting, basting every fiber with silky, savory tallow from the inside out.
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100% Pure Japanese Genetics: Sourced strictly from registered, 100% fullblood Japanese bloodlines with zero outside crossbreeding. This genetic purity produces high concentrations of oleic acid (monounsaturated fat) with an ultra-low melting point (75°F–80°F).
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Sweet Umami Aroma: As the pure Wagyu fat renders over hot coals or in the oven, it releases a distinct, sweet, and nutty aroma unique to purebred Wagyu beef.
Specifications
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Cut: Whole Tri-Tip Roast (Boneless)
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Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, pasture-raised in Texas)
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Grading Options: 100% Fullblood (BMS 6–8) | Fullblood Reserve (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Reverse-Sear & Carving Guide
The secret to a world-class Fullblood Tri-Tip is gentle, indirect heat followed by a fast sear—and paying close attention to the grain when slicing.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 to 36 hours. Set on the counter for 30 minutes before cooking to remove the chill.
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Season Simply: Pat completely dry with paper towels. Season generously on all sides with G5 SPG or coarse sea salt and freshly cracked black pepper.
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Low & Slow (Smoke or Roast): Set your smoker, grill, or oven to 225°F indirect heat (post oak or pecan wood pairs beautifully). Cook low and slow until the internal temperature reaches 120°F–125°F at the thickest part.
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Blistering Sear: Transfer to a scorching hot cast iron skillet greased with G5 Wagyu Beef Tallow (or over direct open flame). Sear for 60 to 90 seconds per side until a deep, mahogany crust develops, pulling at 130°F internal for a juicy medium-rare.
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Rest & Master the Two-Way Carve: Rest on a cutting board for 10 minutes. Notice the grain: The muscle fibers of a tri-tip run in two distinct directions. Find the radial point where the grain shifts, slice the roast in half along that split, and then carve thin, pencil-width slices strictly against the grain on each half for maximum tenderness.