Grading:6 or above on Japanese grading scale (For reference, USDA Prime graded cattle fall in the 4 to 5 range).
Breed:100% Wagyu Bulls crossed with 100% Black Angus Heifers
Cut Profile:Popularized in the Central California region of Santa Maria, this cut taken from the upper Sirloin area offers amazing flavor and texture when cooked over lower consistent heat, preferably over open oak fire. Mishima Reserve Farms beef features a buttery texture, complex flavors, subtle sweetness, and a lingering finish.
Weight: American Wagyu Tri Tip steak cuts weigh approximately 40 oz.