Whole Tri-Tip | A5 Hannari Japanese Wagyu

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Learn about how we label beef and Beef Grading Standards.

Also known as "The Newport" or "Santa Maria" steak, the Tri-Tip is a beloved cut in California and South America, prized for its lean texture, bold beefy flavor, and slightly nutty undertones.

But this is no ordinary Tri-Tip—sourced from Kyoto, Japan, it is an exceptionally rare find, even within Japan itself. This cut is crafted from Hannari Wagyu, one of the most exclusive A5 Wagyu beefs in the world. With a BMS of 12, it boasts unparalleled marbling and melt-in-your-mouth tenderness, elevating it far beyond the typical Tri-Tip experience.

The original cut starts at approximately 6.5 lbs, fully encased in a rich fat cap. We meticulously trim nearly 40% of the fat, refining it into a perfectly balanced, beautifully marbled roast. Whether grilled to perfection, smoked low and slow, or roasted in the oven, this cut delivers an extraordinary eating experience.

The Tri-Tip is taken from the triangular section of the sirloin primal, where it meets the round and flank—hence its name. Thanks to its incredible marbling, this cut is loaded with flavor and remains exceptionally tender when cooked properly. For the best results, we recommend keeping it no more than medium.

You easily feed 4-12 guests with this piece of beef. Depends on how you eat it and cook it.

About A5 Hannari Beef

In Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle. There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it. 

Hannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows... hence there is a very limited production of less than 250 female cows per year. They are raised in an idyllic environment.

The farm is surrounded by the mountains of Tamba and it is blessed with clear underground water. The cows are raised in a stress-free environment, to the point that it is hard to hear any mooing (cows moo when they are stressed). The cows are fed a different diet depending on their stage of growth and the diet is modified according to the temperature of the day.

Our agreement with Hannari beef means we only get the cream of the crop, the cows that grade BMS12.

A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster and quality of fat.

In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessments was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.

A5 means this beef excels in every single factor.It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.