Wagyu British Whole Beef Tri Tip | ±1.5kg

Regular price: £65.00
Regular price: ~~£65.00~~
Sale price: £65.00

Tax included.

Weight ±1.5kg

WAGYU EXPERT

HOUSE WAGYU

OLIVE-FED

FRESH

At A Glance

Freedown Hills F1 Wagyu Holstein Cross
Reared in Yorkshire, England
±1.5kg, £43.33/kg
Fresh

Description

Our own Olive-fed Wagyu is reared in Yorkshire, England, and creates an equilibrium between the traditional buttery long-lasting finish of Japanese Wagyu beef and the more beefy, iron flavours of Grass fed beef. The olive feed creates an umami taste to the beef, resulting in a slightly lighter finish.

Tri-Tip is a part of the bottom sirloin sub-primal cut. It is an amazing piece of meat that is full of flavour. Perfect for BBQ or to slow cook!

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Cooking instructions

Ingredients:
- 1.6kg tri-tip roast
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika (optional)
- 1 tbsp fresh rosemary or thyme (optional)
- 1 tbsp butter (for pan and oven cooking)

1. Grilling (Charcoal or Gas Grill)

- Heat Source: Direct and indirect heat
Temperature: 230-260°C for searing, 160°C for finishing
1. Preheat the grill to high heat (230-260°C).
2. Rub the tri-tip with olive oil, salt, pepper, garlic, and paprika.
3. Sear over direct high heat for 4-5 minutes per side.
4. Move to indirect heat (160°C) and continue cooking for 20-30 minutes, flipping once.
5. Use a meat thermometer to check doneness:
- Rare: 50°C
- Medium-rare: 55°C
- Medium: 60°C
- Well-done: 70°C+
6. Rest for 10-15 minutes before slicing against the grain.

2. Pan-Seared and Oven-Finished

- Heat Source: Stovetop + Oven
- Temperature: 200-220°C for searing, 160°C for oven finishing
1. Preheat oven to 160°C.
2. Heat a large cast-iron pan over high heat (200-220°C).
3. Add olive oil and sear the tri-tip for 4-5 minutes per side.
4. Transfer to the oven and cook for 25-35 minutes, depending on desired doneness.
5. Check the internal temperature and rest for 10 minutes before slicing.

3. Oven-Roasted (Conventional Oven)

- Heat Source: Oven (Dry heat)
- Temperature: 130°C (low and slow) or 200°C (faster method)
1. Preheat oven to 130°C for slow roasting or 200°C for a quicker cook.
2. Rub the tri-tip with seasonings and place on a baking sheet.
3. Roast for 60-75 minutes at 130°C or 30-40 minutes at 200°C.
4. Use a meat thermometer to check for doneness.
5. Rest for 10-15 minutes before slicing thinly.

4. Sous Vide (Water Bath)

- Heat Source: Precision water bath
- Temperature: 54°C for medium-rare
1. Season the tri-tip and seal it in a vacuum bag.
2. Set the sous vide bath to 54°C and cook for 4-6 hours.
3. Remove from the bag, pat dry, and sear in a hot pan for 1-2 minutes per side.
4. Let rest for 5 minutes, then slice.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.