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Fullblood Wagyu
Tri-Tip Roast
Selling Fast
A Central California classic you’ll love—hello, tri-tip. Very literally named for its three-tip triangular shape, this cut’s delicious versatility was discovered in the 1950’s and perfected by California pit masters.
Ships frozen with an average weight of 2.4 lbs.
FREQUENTLY BOUGHT TOGETHER
This cut: Tri-Tip Roast (Diamond II)
Ground Beef
Wagyu
Grading Chart
20-30% marbling
30-40% marbling
Above 40% marbling
Product information
To meet our high safety standards, we only ship to the 48 contiguous states.
Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.
Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).
We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you!
We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions.
But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com so we can make it right!
Diamond Grading System
The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.
- Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.
- Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.
- Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.
USDA Grading System
The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about.
- USDA Select is less than 3 percent intramuscular fat.
- USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.
- USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.
Smoke It
Grill It
Roast It
Cooking Instructions
Cattle Lineage
"Fullblood" vs "american"
Fullblood Wagyu means the cattle have traceable and verified Japanese Wagyu genes all the way down to their toes. American Wagyu is a crossbreed of Wagyu and other types of cattle. We only sell 100% Japanese-lineage Wagyu.
But like what you like. Some folks prefer rich, buttery fullblood Wagyu and some prefer the meatier taste of dry-aged beef.
F.A.Q.
You've got questions, and we've got answers. Something you want to know not on our list? Contact us so we can help you out.
How does Wagyu fit into a balanced diet?
Our beef is packed with protein, iron, B-vitamins, and zinc. And, Wagyu specifically has higher levels of certain mono-unsaturated fatty acids, like oleic acid.
Wagyu can be part of balanced diet in moderation, but if you're concerned, talk to your doctor to find out what that means for you. Source: Korean Society for Food Science of Animal Resources
What does Diamond grading mean?
The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.
Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.
Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.
Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.
What temperature should I cook my beef to?
Here are the basics:
Rare Internal Temperature: 120-125°F (49-52°C)
Medium Rare Internal Temperature: 130-135°F (54-57°C)
Medium Internal Temperature: 140-145°F (60-63°C)
Medium Well Internal Temperature: 150-155°F (66-68°C)
Well Done Internal Temperature: 160°F (71°C) and above
For more in-depth information, check out our Guide to Beef Cooking Temperatures and More.
How long does it take to thaw? How long does it last after it’s been thawed?
It’s simple stuff. The bigger the item, the longer it takes to thaw. Most items thaw within 24 hours, but big ol’ roasts and briskets can take longer. The USDA recommends that you keep thawed beef in the fridge between 3 to 5 days.
Give yourself enough time to fully that your meat in the fridge AND enough time to let it come to room temperature before cooking. This allows it to cook more evenly and generally improves results.
A little discoloration is normal, with parts of the meat that are slightly darker. However, if your beef seems “off” – aka slimy, sticky, stinky (think ammonia or sulfur), or a strange color – that’s a bad sign. Contact us so we can make it right!
Can I change or cancel my order?
We do our best to be flexible, but we can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on it’s way to you!
My order is not up to my satisfaction. What do I do?
Tell us about it! If you didn’t love your order, we want to know why so we can make it right. Contact us so we can get started.
How do you handle returns?
We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions.
But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Contact us
so we can make it right!