Still a rising star among beef cuts, the underrated and versatile tri-tip roast is not all that common, given that there are only two per cow. The tri-tip roast which is also known as bottom sirloin or triangle roast comes from the bottom of the sirloin and is fairly tender with full of flavor.
With its succulence and intense flavor, this Morgan Ranch tri-tip roast is perfect for roasting or the barbecue grill.
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 roast in the fridge. Shortly before cooking open the pack and place on the countertop and let it breathe.
For this size of roast an oven (a regular Japanese size oven will do) or a grill is recommended.
Use garlic powder, fresh thyme (some prefer rosemary), sea salt and freshly ground pepper. Mix with olive oil and rub on the roast.
Get the fry-pan or the cast iron skillet hot as hell. Coat with butter so the meat does not stick on the cast iron, do not use olive oil for this part as it has a low smoking point which will result in a lot of smoke. Best is colona oil or butter. Now sear all the sides of the roast for a couple of seconds until crispy brown. Keep rotating and flipping the roast. We are just preparing the outside layer of the roast, not actually cooking the meat.
Move the roast from the skillet to an oven tray. If you are roasting the beef alone without vegetables we recommend to place it on an oven rack with the oven tray below to catch the drippings that you will need for the beef gravy later.
Prepare the oven to 180 degrees Celcius or 360 degrees Fahrenheit. The best ovens are the small convection ovens, the ones with a fan that circulates the hot air. But any oven will do its job.
If you want to walk the extra mile, use an oven bag or create your own by covering the whole roast with aluminum foil, poke the cover with about 10 holes using a chopstick. This way the evaporating liquids are locked in which gives the roast extra juiciness.
Set to 30 minutes at 180 degrees Celcius or 360 degrees Fahrenheit. Now comes the important part. Check the internal temperature of the roast every 15 minutes. For best results roast to medium rare and make sure to remove the roast from the oven once the internal temperature has reached at least 50 degrees Celcius or 125 degrees Fahrenheit.
Once removed and if not already covered, cover the Morgan Ranch tri-tip roast with aluminum foil and let it rest for another 10 minutes. The internal roasting process is still ongoing. The temperature will raise to 55 degrees Celcius or 130 degrees Fahrenheit.
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.
Don't forget about the beef gravy, scrap and collect all the drippings from the roast that are now in the oven tray or inside the oven bag or aluminum foil. In skillet or roasting pan, add flour to drippings; blend well. Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly. Add broth; cook until mixture boils and thickens, stirring constantly. Stir in salt and pepper. Serve.