The Snake River Farms American Wagyu tri-tip falls between a steak and a roast. It’s delicious cut into steaks, but really shines when it is roasted, grilled or smoked whole. Our tri-tip is juicy and loaded with the rich flavor that only comes from American Wagyu beef.
The Snake River Farms American Wagyu tri-tip falls somewhere between a steak and a roast. It’s delicious cut into tri-tip steaks, but this cut really shines when it is roasted, grilled or smoked whole. Our tri-tip is juicy and loaded with the rich flavor that only comes from American Wagyu beef.
The Snake River Farms American Wagyu tri-tip roast has the rich taste you expect from authentic Japanese Wagyu beef yet is surprisingly lean. Snake River Farms founder, Robert Rebholtz, Sr., created the American Wagyu breed when he imported Japanese cattle and bred them with more traditional cows in America. That means an American Wagyu tri-tip delivers a world-class dining experience every time.
The tri-tip roast, sometimes called a triangle roast, is often overlooked and quite underrated. The tasty cut is beloved among beef aficionados, thanks in part to its full flavor profile and versatility. A staple of Central California cuisine, the tri-tip roast comes from the sirloin region and really shines when tossed on the grill. Our Snake River Farms tri-tip roasts are all hand-cut and wet-aged for at least 21 days for exceptional flavor and texture, so you can count on them for your extra-special occasion or holiday meal.
How to Cook Tri-Tip Roasts:
It’s easy and convenient to roast a tri-tip in oven environments because the low and slow method brings out all their exceptional flavor. But any tri tip recipe also works great on the grill, especially with a two-zone setup.