Location of Cut: Wagyu Tri-Tip (rump tail) is a small triangular shaped cut which is situated next to the rump. It is a very popular cut in Brazil.

Texture and Flavour: The Tri-Tip is known for it's rich flavour and tender texture. It has a good balance of fat and lean meat, which contributes to its juiciness and taste. 

Cooking Methods: This cut is very versatile - cook it low and slow for a delicious roast or grill on the BBQ. We recommend medium-rare to maintain tenderness. You can also cure the Tri-Tip to create delicious Wagyu Pastrami, pair with Angus and Oink Rub found in our pantry.