Tri-Tip

The Akaushi Wagyu Tri-Tip steak is a flavorful and versatile cut of beef that comes from the bottom sirloin and is known for its high-quality meat and rich marbling. Tri-tip is a relatively lean cut compared to some other cuts from Akaushi beef but still retains enough marbling to ensure a delicious and satisfying eating experience.

When preparing an Akaushi Tri-Tip steak, it's commonly seasoned with simple salt and pepper or marinated to enhance its natural flavors. It can be grilled or roasted to your desired doneness. To bring out its full flavor and tenderness do not overcook. Resting the steak after cooking is important to allow the juices to redistribute, ensuring a tender juicy meat. It’s versatility allows it to be used in various culinary preparations, from grilling as a steak to slicing thinly for sandwiches or salads.

Smoking Instructions:

• Prepare the Smoker: Heat your smoker aiming for a temperature of around 225-250°F (107-121°C).
• Prepare the Tri-tip: Pat the tri-tip dry and season with salt and pepper or your favorite seasoning.
• Smoke: Place the tri-tip in the smoker and smoke for 2-3 hours, or until the desired internal temperature is reached. 
  • Use a meat thermometer: 120-125°F for rare,130-135°F for medium-rare, 140-145°F for medium.
• Rest and Serve: Remove the tri-tip from the smoker and let it rest for 10-15 minutes before slicing against the grain and serving.

Tips for Success:

• Use a Meat Thermometer to ensure your tri-tip is cooked to the perfect doneness and not overcooked.
• Rest is Crucial: Don't rush the resting process. It makes a significant difference in tenderness.
• Slice Against the Grain: This is essential for a tender eating experience.

Enjoy! With these instructions, you'll be well on your way to enjoying a delicious and tender American Akaushi Wagyu Tri-tip.