Midwest Wagyu Beef Tri-Tip Roast

This is the cowboy’s choice cut when he wants something versatile, bold, and fork-tender. Richly marbled and full of real beef flavor, our American Wagyu Tri Tip can be cooked whole like a roast, cut into steaks, or grilled low and slow and sliced thin like brisket—but way faster.

Whether you’re carving for sandwiches, feeding the crew, or grilling like a legend, this is the kind of cut that earns respect every time it hits the board.

🔥 How Jesse Uses It:

• Cut into thick cowboy steaks + hit it hot on the grill

• Rubbed down + smoked to 130°F for the perfect rare roast

• Rested, sliced thin, and piled high on sourdough with tallow mayo

• 1.5–2.2 lbs