Well marbled, tender, and full of flavor, this is one of the best possible choices for smoking. Once relegated to the ground beef pile, legend has it that a one armed butcher in Santa Maria, CA, started slow roasting these in the '50's. Because of that, it's also sometimes called the Santa Maria Steak. The popularity has been slowly increasing ever since, and they've made their way all the way to South Carolina, where we like to think Hi Brau has elevated it just a bit. 
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
The Tri-tip, which gets its name from the triangular shape of the cut, can be left whole as a roast or cut into delicious steaks. Since we have a great selection of both common and rare steaks already, we usually leave this as a whole roast for our slow cooking friends. Smoked, roasted, or even grilled, it's hard to go wrong with this cut. In fact, we really only know of one major problem with it - there are only two in a cow. Because of the rarity, don't be surprised to find this cut out of stock. 
 
American Wagyu Tri-Tips are especially prized by slow cooker pros, so if you happen to see this in stock, don't hesitate.
 
Each Tri-tip Roast is dry aged for a minimum of two weeks, individually packaged, vacuum sealed, and flash frozen for optimal freshness.