Akaushi Wagyu Tri-Tip Roast

All the flavor of a great steak, served as a beautiful roast.

Our Akaushi Wagyu Tri-Tip Roast is a whole, triangular cut from the bottom sirloin, celebrated for its rich beef flavor, satisfying texture, and versatility on the grill, smoker, or in the oven.

Tri-tip is especially famous for Santa Maria-style barbecue, a California tradition that celebrates simple seasoning, live-fire cooking, and thinly sliced beef. Its distinctive shape makes it an excellent roast for sharing, while its bold flavor delivers a delicious alternative to traditional steak cuts.

Whether you're hosting a backyard cookout, planning Sunday dinner, or looking for something special to smoke, this whole Akaushi Wagyu Tri-Tip Roast makes a memorable meal without complicated preparation.

Why You'll Love It

• Whole triangular roast: A flavorful, shareable cut that's ideal for grilling, smoking, or roasting.
• Rich Akaushi Wagyu flavor: Deep, satisfying beef character that shines with simple seasoning.
• Perfect for Santa Maria-style barbecue: A classic choice for garlic, salt, pepper, and beautifully grilled beef.
• Versatile cooking options: Reverse sear, smoke, grill over indirect heat, or roast in the oven.
• Excellent for leftovers: Thinly sliced tri-tip makes delicious steak sandwiches, tacos, salads, and rice bowls.

How to Cook a Whole Wagyu Tri-Tip Roast

The secret to a delicious tri-tip is even cooking, a flavorful crust, and slicing correctly.

Pat the roast dry and season generously with kosher salt, freshly cracked black pepper, and garlic. For a traditional Santa Maria-inspired preparation, keep the seasoning simple and let the beef flavor shine.

Reverse Sear (Our Favorite Method)

Preheat your oven or grill to approximately 225–250°F. Place the whole tri-tip over indirect heat and cook gently, monitoring its internal temperature with a meat thermometer.

As the roast approaches your preferred doneness, transfer it to a hot grill or cast-iron skillet and sear the exterior until beautifully browned. Because tri-tip varies in thickness from end to end, monitor the thickest section carefully.

Smoking

Smoke the whole roast over indirect heat at approximately 225–250°F until it approaches your desired internal temperature. Finish over high heat for a flavorful crust.

Oven Roasting

Season the roast and cook in the oven until it reaches your preferred doneness. For additional flavor, sear the exterior in a hot skillet before or after roasting.

Use a meat thermometer to cook your tri-tip to your preferred doneness, whether you enjoy a warm, ruby-red center or something more thoroughly cooked. Allow the roast to rest briefly before slicing so the juices can settle.

Important Slicing Tip: Tri-tip has muscle fibers running in different directions. Locate where the grain changes, divide the roast into sections if necessary, and slice each section thinly against the grain. Proper slicing makes a noticeable difference in tenderness.

What to Make With Tri-Tip Roast

• Santa Maria-style barbecue: Grill with garlic, salt, and pepper, then serve with beans, grilled bread, and fresh salsa.
• Smoked Wagyu tri-tip: Smoke gently, finish with a hot sear, and serve with your favorite barbecue sides.
• Garlic-herb roasted tri-tip: Roast with rosemary, thyme, and garlic, then serve with crispy potatoes and vegetables.
• Tri-tip steak sandwiches: Layer thinly sliced beef on toasted rolls with caramelized onions and horseradish sauce.
• Steak tacos: Serve sliced tri-tip in warm tortillas with cilantro, onions, salsa, and fresh lime.

A Roast Worth Gathering Around

Tri-tip brings together the satisfying flavor of steak and the convenience of a whole roast. It's impressive enough for a celebration, approachable enough for a weekend barbecue, and versatile enough to enjoy in several delicious meals.

Add Akaushi Wagyu Tri-Tip Roast to your order and bring home a flavorful centerpiece for your next backyard cookout or family dinner.

Sold as one whole triangular tri-tip roast, not individual steaks. Roast size, thickness, and exterior fat coverage may vary naturally.