The tri-tip is not all that common, given that there are only two per cow. The tri-tip steak is cut from a tri-tip roast, which is a small, triangular cut from the sirloin. It is also known as a triangle steak or bottom sirloin steak. Not as tender but more than any other sirloin cut, it has the most intense marbling and flavor. You'll be pleasantly surprised with the rich beef flavor and fairly tender texture. With its succulence and intense flavor, this showcase Morgan Ranch Beef cut is perfect for the home cast iron skillet, fry-pan or Japanese style yaki niku. Add just the smallest pinch of sea salt and the meat opens to a whole new, almost sinful, flavor profile.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first class steak houses and several Michelin starred establishments worldwide. All ranch images are real images from the family ranch.
||1 pack contains 1 steak
||Approx. 180g (6 oz.)
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 12h
In ice-water: approx. <1h
||cast-iron skillet, sous-vide, fry-pan or grill
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Bottom sirloin steak, triangle steak, california cut, newport steak, sirloin tip steak
||30 days wet-aged
||Individually vacuum packed
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.
View breeding certificate from the American Wagyu association.
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
Completely defrost steak in the fridge. Shortly before cooking open the pack and place on the countertop and let it breathe.
For the Morgan Ranch ribeye steak we recommend the cast-iron skillet, fry pan or a Japanese-style yakiniku grill.
The tri-tip steak can be very long and might not fit a regular fry-pan or cast iron skillet. Cutting it in half to make two smaller steaks can be of help. Two steaks are always better than one steak.
If cooking in the fry-pan or the iron skillet we highly recommend good quality butter (no added salt and preservatives)
Slow cook and turn often. Let it sizzle. Be careful, due to the small size the tri-tip steak will cook very fast. Best served medium rare!
Take the steak off the heat once the core temperature has reached 128 degrees Fahrenheit or 53 degrees Celsius.
Remember, the steak will continue to cook as it rests. The internal temperature will rise to 130 degrees Fahrenheit or 55 degrees celcius within a few minutes making it just perfect!
Slice the tri-tip and serve. Use just a pinch of good quality sea salt. Eat while still warm for soft, buttery flavor and experience.
The tri-tip steak can also be used for Japanese-style yakiniku grilling. Simply slice into yakiniku portions while raw. Marinade or sprinkle with salt before cooking it on a Japanese yakiniku grill - just amazing!