Wagyu British Whole Beef Tri Tip | ±1.5kg

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

Tax included.

4 to 6 Serve

High Marbling

Yorkshire Origin

Olive-Fed Feed

Chilled Delivered

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!

Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
Reared in Yorkshire, UK
Olive-fed
±1.5kg, £43.33/kg
Serves 5 to 6 people
Chilled

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

Wagyu Tri Tip - Reverse Sear, Oven or Barbecue

±1.5kg, delivered chilled. Serves 4 to 6. Around 1½ hours from fridge to table.

1. Straight from the fridge
Your tri tip arrives chilled, not frozen. Keep it in its unopened vacuum pack at 0-4°C and use it by the date on the label. If you have frozen it yourself, thaw it in the fridge in its pack, allowing 20 to 22 hours.

2. Look at the grain before you cook
The tri tip is triangular, and its grain changes direction partway along. One half runs one way, the other half turns. Find the point where they meet now, while the meat is raw. You will need it at the end.

3. Salt it early
Salt generously on all sides. Leave it uncovered on a rack in the fridge overnight if you can, or at least an hour before cooking. Score the fat cap lightly, no deeper than the fat.

4. Temper
Out of the fridge one hour before cooking.

5. Low heat first
Oven at 110°C, on a rack over a tray, or a barbecue set for two zones at 110 to 120°C with the lid down. Cook until the centre reaches 48°C. Allow around an hour for a piece this size, but go by the probe and not the clock.

6. Rest, then sear
Rest 10 minutes while you bring a heavy pan or the hot side of the barbecue up to full heat. Sear 2 minutes a side, fat cap last. Pull at 52°C.

7. Rest properly
10 to 15 minutes on a board. Do not cover it tightly.

8. Cut it in two, then carve
This is the step that decides the result. Cut the tri tip in half at the point where the grain changes, then slice each half across its own grain at 1cm. Carving the whole piece in one direction leaves half of it chewy, however well you cooked it.

Also worth knowing. Tri tip takes smoke well. A chunk of oak on the barbecue during the low phase suits it, and so does a chimichurri alongside.

Ingredients

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.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

If chilled
Keep refrigerated at 0-4°C in its unopened vacuum pack and use by the date on the label. You can freeze it unopened at any point up to that date - at -18°C or below it will keep well for up to 12 months.

If frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, allow 20-22 hours. Never defrost at room temperature or in a microwave.
Once opened or defrosted, keep refrigerated at 0-4°C and use within 24 hours. Do not refreeze once thawed.
A faint metallic smell on first opening the pack is normal for vacuum-packed beef and will disperse within a few minutes in open air.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / 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.