Tri-Tip Wagyu | BMS 7+

The Best Value in Domestic Wagyu

Also known as the "Newport" or "Santa Maria" steak, the Tri-Tip is a lean, triangular cut from the sirloin primal that delivers a bold beefy flavor with subtle nutty notes. Sourced from a top-tier domestic Wagyu program, this Tri-Tip features exceptional BMS 7+ marbling—offering the buttery richness and tenderness of Japanese A4 Wagyu at a fraction of the cost of premium steaks.

Because the Tri-Tip is a leaner cut with excellent intramuscular fat, it is incredibly versatile. It is built for high-heat grilling, but it also shines when smoked, oven-roasted, or cooked sous vide. The key to perfection is respecting the marbling: cook to no more than medium to ensure the fat renders properly without drying out the meat.

Sourced from a Boutique Domestic Program

We partner with a small, family-owned Wagyu program in the United States that processes only 140–175 steers per week. This small-batch approach allows for meticulous care at every stage, from selective breeding to final butchery.

• Superior Genetics: The program uses selective Japanese Kuroge Tajima bulls to ensure authentic Wagyu traits.
• Slow Feeding: Cattle are fed for longer periods at a slower phase than commodity brands, developing deeper flavor and consistent marbling.
• Best-in-Class Quality: We have compared this program to major chains and find it consistently tastes better, offering a superior eating experience for domestic Wagyu.

Cooking Inspiration

Looking for expert guidance? See how Jeff from Smoking-Meat.com prepares our Wagyu Tri-Tip for maximum flavor and tenderness.

Frequently Asked Questions

What is BMS 7+ and why does it matter?

BMS (Beef Marbling Standard) 7+ indicates a high level of intramuscular fat. This marbling melts during cooking, providing a buttery texture, rich flavor, and exceptional tenderness that is characteristic of premium Wagyu beef.

How should I cook a Wagyu Tri-Tip?

The Tri-Tip is versatile and works well on the grill, in the smoker, or in the oven. Because of its high marbling, we recommend cooking it to no more than medium doneness to preserve its juiciness and texture. Slicing it thinly against the grain is also recommended for maximum tenderness.

Where does this Wagyu come from?

This beef is sourced from a boutique, family-owned domestic Wagyu program in the US. They use selective Japanese Kuroge Tajima genetics and a slow-feeding program to achieve consistent, high-quality marbling.

How should I store my Tri-Tip?

Keep the vacuum-sealed package in the refrigerator if you plan to cook it within a few days. For longer storage, freeze the product. Thaw in the refrigerator for 24–48 hours before cooking for best results.

Is this Tri-Tip lean or fatty?

The Tri-Tip is naturally a leaner cut compared to a ribeye, but the Wagyu BMS 7+ marbling provides significant intramuscular fat. This gives you the best of both worlds: a beefy, lean profile with the rich, buttery mouthfeel of Wagyu.

What is the "Newport" or "Santa Maria" steak?

These are regional names for the Tri-Tip cut, which is the triangular section of the sirloin primal. It is particularly popular in California and South America for its robust flavor and versatility.

How does this compare to other Wagyu brands?

Our domestic program is selected for its superior taste and texture compared to major commercial chains. The small-batch processing and extended feeding program result in a more consistent and flavorful product.

What is the shelf life of this product?

When kept frozen, the product maintains peak quality for several months. Once thawed in the refrigerator, it should be cooked within 3–5 days.