Title
Standing Stone American Wagyu Tri Tip
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Tri Tip (Avg Weight 1.5 - 2.5 lbs)
The "Santa Maria" Icon — A California Classic, Perfected in Georgia. For years, the Tri Tip was the West Coast’s best-kept secret. Now, it is one of the most sought-after cuts for the grill master. Sourced from our partners at North Georgia Meat Company (NGM), this triangular cut comes from the bottom sirloin. While standard Tri Tip is lean and requires careful cooking, our American Wagyu version is a different beast entirely. The Wagyu genetics pump fine ribbons of intramuscular fat through the meat, ensuring that even if you smoke it for hours, it remains incredibly juicy and tender. It combines the rich flavor of a roast with the texture of a thick steak.
Why It’s a Staple: It is arguably the best cut for smoking on a Sunday afternoon. It cooks faster than a brisket (usually ready in under an hour via reverse sear) but delivers a similar depth of beefy satisfaction. It serves a crowd easily and makes for the best leftover steak sandwiches you will ever eat.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Tri Tip (Bottom Sirloin)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.5 - 2.5 lbs (Whole Roast)
💡 The Chef’s Method: The slice is the geometry test.
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The Cook: The "Reverse Sear" is mandatory here. Smoke or roast at 225°F until the internal temp hits 115°F, then sear it over high heat until it hits 130°F.
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The Rest: Rest for 10-15 minutes.
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The Slice: Critical. The grain direction changes in the middle of the steak.
-
Find the spot where the grain changes direction (usually at the "bend").
-
Cut the roast in half at that intersecting line.
-
Rotate each piece so you are slicing against the grain for both halves.
-
-
Target Temp: Medium-Rare (130°F).
Standing Stone American Wagyu Tri Tip (Avg Weight 1.5 - 2.5 lbs)
The "Santa Maria" Icon — A California Classic, Perfected in Georgia. For years, the Tri Tip was the West Coast’s best-kept secret. Now, it is one of the most sought-after cuts for the grill master. Sourced from our partners at North Georgia Meat Company (NGM), this triangular cut comes from the bottom sirloin. While standard Tri Tip is lean and requires careful cooking, our American Wagyu version is a different beast entirely. The Wagyu genetics pump fine ribbons of intramuscular fat through the meat, ensuring that even if you smoke it for hours, it remains incredibly juicy and tender. It combines the rich flavor of a roast with the texture of a thick steak.
Why It’s a Staple: It is arguably the best cut for smoking on a Sunday afternoon. It cooks faster than a brisket (usually ready in under an hour via reverse sear) but delivers a similar depth of beefy satisfaction. It serves a crowd easily and makes for the best leftover steak sandwiches you will ever eat.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Tri Tip (Bottom Sirloin)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.5 - 2.5 lbs (Whole Roast)
💡 The Chef’s Method: The slice is the geometry test.
-
The Cook: The "Reverse Sear" is mandatory here. Smoke or roast at 225°F until the internal temp hits 115°F, then sear it over high heat until it hits 130°F.
-
The Rest: Rest for 10-15 minutes.
-
The Slice: Critical. The grain direction changes in the middle of the steak.
-
Find the spot where the grain changes direction (usually at the "bend").
-
Cut the roast in half at that intersecting line.
-
Rotate each piece so you are slicing against the grain for both halves.
-
-
Target Temp: Medium-Rare (130°F).