Fullblood Japanese Black Wagyu Tri-Tip Roast – Approx. 3 lb
🏅 2020 GOLD MEDAL-WINNING WAGYU
Australian-Raised • Fullblood Japanese Black • BMS 6+
Approx. 3 lb Whole Tri-Tip • Vacuum Sealed • Ships Frozen
Experience award-winning Fullblood Japanese Black Wagyu, raised in Australia and prized for exceptional marbling, tenderness, and rich beef flavor. This Wagyu program earned Gold Medal honors at the 2020 Wagyu Branded Beef Competition. The whole Tri-Tip is spectacular smoked, reverse-seared, grilled, or roasted.
The Wagyu Steak Company Standard
Australian-raised Fullblood Japanese Black Wagyu selected for exceptional marbling, tenderness and rich beef flavor.
Australian Wagyu Performance Index
A quick guide to this cut’s flavor, texture, cooking style and ideal occasion.
Recommended Cooking Method
✓ Smoke at 225°F until the thickest part reaches 130°F internal. Takes about 1 hour and 30 minutes.
✓ Rest 15 minutes
✓ Finish on a separate grill preheated to approximately 450°F for about 3 minutes per side
✓ Rest 10 minutes
✓ Slice across the grain
Every unforgettable Australian Wagyu Tri-Tip follows the same process.
Cook to temperature, rest the roast, carve with the grain changes, and every slice will be remarkably tender and juicy.
Follow each step below and you'll cook Australian Wagyu Tri-Tip with confidence the very first time.
Step 1 — Build the Bark
✔ Remove from the refrigerator 30–45 minutes before cooking
Remove the Australian Wagyu Tri-Tip from the refrigerator about 30–45 minutes before cooking so it can begin losing its chill.
Season generously with coarse kosher salt, coarse black pepper, and your favorite beef seasoning. In this example we used Meat Church Holy Cow BBQ Rub, but simple seasoning works exceptionally well because Australian Wagyu already has outstanding beef flavor.
As the roast cooks low and slow, the exterior develops a rich, flavorful bark while the inside stays remarkably juicy. Don't be afraid of the dark crust—that bark is where much of the flavor is created.
Goal: A deeply seasoned exterior that forms a beautiful bark while allowing the natural richness of Australian Wagyu to shine.
Step 2 — Smoke to 130°F Internal Temperature
✓ Smoke until the roast reaches 130°F internal
Cook the Australian Wagyu Tri-Tip over indirect heat at 225°F until the thickest part of the roast reaches an internal temperature of 130°F. This takes about 1 hour and 30 minutes. We recommend to start checking the meat every 15 minutes at the 1 hour mark.
Cooking by temperature—not time—is the key to consistent results.
Every smoker cooks a little differently, so using a reliable meat thermometer is the best way to achieve consistent results every time.
During this stage, the gentle heat slowly renders the marbling throughout the meat while preserving its natural juiciness. This is where Australian Wagyu begins developing the rich, buttery texture that makes it so memorable.
Goal: Reach 130°F internal while keeping the roast juicy and evenly cooked from edge to edge.
Step 3 – Rest for 15 Minutes
✓ Rest for 15 minutes before the final sear
Once the thickest part of the roast reaches 130°F, remove it from the smoker and let it rest for 15 minutes.
Resting allows the juices to redistribute evenly throughout the roast, producing noticeably juicier slices after carving.
During this time, the internal temperature continues to rise slightly while the bark stays intact.
This short rest also prepares the roast for the final high-heat sear without overcooking the center.
Goal: Lock in the juices while preparing for the final crust.
Step 4 - Finish on a Hot Grill, Then Rest Again
✓ Sear approximately 3 minutes per side, adjusting slightly as needed to achieve a deep mahogany bark without burning.
Transfer the rested Australian Wagyu Tri-Tip to a separate grill preheated to approximately 450°F. Sear each side for about 3 minutes to develop a rich, caramelized bark.
If you're using a smoker that doesn't produce intense direct heat, finishing on a separate hot grill or cast-iron skillet will create the best crust.
Because the roast has already reached your target doneness, this final sear is focused entirely on building additional flavor, texture, and appearance. A hot grill, cast-iron skillet, or flat-top all work well.
Once the sear is complete, allow the roast to rest one final time for 10–15 minutes before slicing. This brief rest lets the juices settle again after the high heat, producing cleaner slices and an even juicier eating experience.
Goal: Create a rich, flavorful crust while preserving a perfectly juicy center.
Because Australian Wagyu contains exceptional marbling, rendered fat can cause sudden flare-ups during the final sear. Stay with the grill at all times—this is not a step to walk away from. If flames become excessive, briefly move the roast to a cooler area, then return it once the flames subside. A little flame adds flavor; a sustained fire can burn the bark.
Before making your first slice, identify where the two muscles meet. Australian Wagyu Tri-Tip contains two different grain directions. Once the grain changes, rotate the roast and continue slicing across the grain for maximum tenderness.
Locate where the grain changes before making your first cut.
Slice Across the Grain
Once the grain changes direction, rotate the roast and continue slicing across the grain.
Step 6 — Slice Across the Grain
Now rotate the roast as needed and continue slicing across the grain for maximum tenderness.
Locate where the grain changes before making your first cut.
Rotate the roast when the grain changes direction, then continue slicing across the grain until every piece is carved correctly.
Tender, Juicy Slices
Every Slice is tender, juicy, and cooked to perfection.
Cooking Australian Wagyu Tri-Tip is only half the process.
Because the grain changes direction, proper carving is just as important as reaching the perfect internal temperature.
Watch exactly where we begin slicing, how the grain changes, and why carving across the grain creates exceptionally tender slices.
Success Tips
✓ Cook to temperature, not time. Every smoker cooks differently, so rely on your thermometer.
✓ Rest both before and after the final sear. Those two resting periods help keep every slice juicy.
✓ Watch closely during the final sear. Australian Wagyu can produce flare-ups as the rendered fat hits the hot grill. Stay nearby and move the roast if flames become excessive.
✓ Always slice across the grain. The grain changes direction in a tri-tip, so rotate the roast when needed for maximum tenderness.
✓ Don't worry if you're a few degrees over. Australian Wagyu is naturally forgiving thanks to its abundant marbling, so it will stay rich, juicy, and flavorful.