Wagyu | Australia

Jac Wagyu Tri-tip MB 6-7


*Price may vary depending on weight

Jac Wagyu Tri Tip MB6-7, obtained from the bottom sirloin, is prized for its flavorful profile and versatility in the kitchen. Jac Wagyu, a respected Australian producer, elevates the experience with their premium Wagyu cattle - pefect for grilling, reverse searing, or smoking.

Also known as: Tri-Trip Roast MB6-7, Bottom Sirloin Triangular Roast MB 6-7

Jac Wagyu Tri Tip MB 6-7 is a triangular cut from the bottom sirloin, offering fantastic balance between robust beefy and tender texture. The marble score of MB 6-7 indicates an abundance of rich marbling which melts during cooking, resulting in an intensely flavourful and luxuriosly tender steak.

- 100% HGP-Free Wagyu
- Marble score 6-7
- No Hormones
- Antibiotic Free
- Australian Grown & Made
- Carbon Neutral
- 100% Nautral
- Certified Humane
- Luxuriously marbled
- Exceptionally tender

Important Notes:
- High-Heat is Key: This Wagyu cut benefits from quick cooking over high heat due to its rich marbling.
- Don't Overcook: The high fat content makes this tri-tip prone to overcooking.

1. Preheat grill to medium-high heat.
2. Sear tri-tip for about 5-7 minutes per side, or until a nice crust forms.
Move to indirect heat or lower the temperature and continue cooking until desired doneness.
3. Rest for 10 minutes before slicing.

Reverse Sear:
1. Preheat oven to a low temperature, around 100-120°C (225-250°F).
2. Slow-roast the tri-tip on a wire rack in a baking sheet until the internal temperature reaches about 10-15 degrees below your desired final temperature.
3. Heat a grill or cast iron skillet to very high heat. Sear the tri-tip for 1-2 minutes per side to get a deep brown crust. Rest for 10 minutes before slicing.

Sous Vide:
1. Set sous vide device to your desired level of doneness (refer to guides for medium rare, medium, etc.).
2. Season the tri-tip and seal in a sous vide bag.
3. Cook for the time recommended based on thickness. Finish by searing quickly in a very hot pan or grill for a flavorful crust.

- Thermometer is Essential: Use a meat thermometer to ensure perfect results. - Aim for medium-rare (54-57°C /130-135°F) for the best balance of tenderness and flavor.
- Slice Against the Grain: Cut the tri-tip across the grain for maximum tenderness.
- Let It Rest: Resting allows the juices to redistribute, making the meat more succulent.

Rare (48-52°C): Incredibly tender and juicy, with a cool red center. Ideal for those who prefer a very rare steak experience.

Medium-Rare (54-57°C - Recommended): The sweet spot for Wagyu's tenderness and rich flavor. Offers a beautiful pink center and melts-in-your-mouth texture.

Medium (60-63°C): The meat becomes firmer with a slightly less pink center. Suitable for those who dislike too much pink in their steak.

Medium-Well (65-69°C): Begins to lose significant juiciness and tenderness due to Wagyu's high fat content.

Well Done (Above 70°C): Not recommended for Jac Wagyu Tri Tip. The high marbling leads to a potentially tough and less flavorful steak when cooked beyond medium.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.