American Wagyu Black Grade


American Wagyu Black Grade



The tri-tip is a staple of Central California cuisine. This triangular cut from the sirloin is famous for its performance on the grill, especially when prepared on hardwood.

Average weight: 2.5 lbs.


The Snake River Farms American Wagyu tri-tip is lean, but bursting with flavor. In Santa Maria, the home of the tri-tip, this crescent shaped roast is prepared using salt and pepper and grilled to an ideal medium rare. Our tri-tip has the rich juicy tast that only comes from American Wagyu beef. Serve in the classic California style with garlic toast, salsa and pinquito beans or use your favorite method to grill, braise or rotisserie cook this delicious roast.


Tri-tip is a relatively lean, triangular shaped cut from the bottom of the sirloin primal. It is the foundation for Santa Maria (a city in Central California) style barbecue. The tri-tip has a distinct grain, is thick in size and is best prepared at a lower temp to cook properly.

This is a natural product, so the actual size may differ from the target weight by +/- .25 lb. 

Beef Grading 101

The trip-tip is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+           SRF Gold Grade




The tri-tip is cut from the bottom of the sirloin primal. This cut consists of the tensor fasciae latae muscle and is trimmed to be free of any connective tissue. It is located near the bavette and ball-tip roast, so it has the lean characteristics of these items. The tri-tip is named for its general triangular shape and is thick and requires cooking at lower temperatures. Although it can be cut into steaks, it is at its best when roasted whole.

Fast Fact: When cut into steaks, a tri-tip is often menued as Newport Steak. In France, tri-tip is known as  aguillote baronne, but when in Brazil, ask for maminha.





Our Favorite Recipes


Marge Perry and David Bonom

Marinated Roast Picanha with Charred Scallion and Garlic Oil

  • 2 to 2.5 hours

Jess Pryles

Smoked Tri-Tip with Green Pipian Romesco Sauce

  • 2 Hours

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