• one whole british wagyu beef tri-tip
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Wagyu British Whole Beef Tri Tip | ±1.6kg

£59.50
£59.50
£59.50
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Freedown Hills F1 Wagyu Holstein Cross
  • Reared in Yorkshire, England
  • ±1.6kg; £36.88/kg
  • Fresh

British Freedown Hills Olive Fed Wagyu Tri-Tip

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!
How to prepare your tri tip?

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

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
one whole british wagyu beef tri-tip

  • UK

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu. Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside. The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herd’s needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.

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