Tri Tip | Texas Wagyu & TW Platinum
$61.50
Texas Wagyu Tri-Tip Roast
The West Coast barbecue icon redefined with bold Texas swagger. Celebrated for its deep, robust sirloin flavor, versatile carving profile, and unmatched adaptability on the smoker, grill, or cast iron, the tri-tip is a pitmaster favorite. By crossing champion Japanese Wagyu with heritage Black Angus, our Texas Wagyu Tri-Tip solves the classic challenge of traditional tri-tip—infusing this lean, active muscle with dense webs of low-melting intramuscular fat that keep every slice exceptionally juicy, tender, and rich.
Whether slow-smoked over Texas post oak or reverse-seared with a hard, peppery crust, this roast delivers steakhouse-quality decadence built for sharing.
Choose Your Marbling Tier
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Texas Wagyu (BMS 6–8): Far surpassing the peak of USDA Prime, this tier showcases generous ribbons of creamy marbling woven through a firm, hearty grain. It delivers an unmistakably juicy, buttery bite while preserving the bold, savory sirloin chew that barbecue traditionalists crave.
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Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat lace every fiber of the roast. As it bathes in low, gentle heat, the fat continuously self-bastes the meat from the inside out, yielding a fork-tender texture and a deep, decadent umami finish that rivals a prime rib roast.
The G Five 50/50 Heritage Advantage
While pure Wagyu provides extraordinary softness, crossing it with premier American cattle creates the ideal barbecue profile:
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50% Texas Angus Backbone: Delivers the deep, earthy, mineral-rich beef punch that holds up to wood smoke (oak, hickory, pecan), coarse black pepper, and high-heat searing.
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50% Japanese Wagyu Lineage: Drastically lowers the melting point of the fat, ensuring the roast stays succulent and tender throughout the cook rather than tightening up.
Specifications
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Cut: Whole Tri-Tip Roast (Boneless)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (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
Pitmaster’s Reverse-Sear & Carving Guide
The secret to a competition-worthy Texas Wagyu Tri-Tip is gentle indirect heat, a searing finish, and paying close attention to the shifting 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 refrigerator chill.
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Season Boldly: Pat completely dry with paper towels. Season generously on all sides with G5 SPG Seasoning or coarse sea salt and coarse butcher-grind black pepper.
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Low & Slow (Smoke or Roast): Set your smoker, pellet grill, or oven to 225°F indirect heat. Smoke slowly until the internal temperature reaches 120°F–125°F at the thickest part (approx. 60–90 minutes).
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Blistering Sear: Transfer to a scorching hot cast iron skillet greased with a spoonful of G5 Wagyu Beef Tallow (or over direct hot coals). Sear for 60 to 90 seconds per side until a deep, dark crust develops, pulling at 130°F–135°F internal for a rosy medium-rare.
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Rest & Master the Two-Way Carve: Rest on a cutting board for 10 minutes to lock in juices. Inspect the grain: A tri-tip’s grain runs in two distinct directions. Locate where the grain changes angle, slice the roast in half along that seam, and then carve thin, pencil-width slices strictly against the grain on each half for maximum tenderness.