American Wagyu Tri-Tip

The Ranch Difference

Our American Wagyu Tri-Tip is California barbecue royalty brought to Florida excellence. This is the cut that West Coast grill masters have treasured for generations—a perfect balance of tenderness and bold flavor, now elevated by our Wagyu genetics and pasture-raised heritage to deliver something truly exceptional.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor
• Full traceability from birth to butcher

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Tri-Tip Advantage

Tri-tip is the triangular bottom sirloin cut that delivers steakhouse tenderness with roast versatility. Our Wagyu genetics transform this already exceptional cut with deep, even marbling throughout, creating meat that's tender enough to slice like steak but flavorful enough to stand up to smoke and spice. This is the ultimate centerpiece for backyard cookouts.

Key Features:

• Perfect balance of tenderness and beefy flavor
• Enhanced marbling from Wagyu genetics
• Versatile—grill, smoke, or roast
• Uniform thickness for even cooking
• Feeds 4-6 people generously
• Impressive presentation when sliced

Recommended Preparation: Santa Maria-Style Tri-Tip

What You'll Need:

• 1 Everglades Ranch Wagyu Tri-Tip (2-2.5 lbs)
• 2 tbsp coarse salt
• 2 tbsp black pepper, coarsely ground
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)

Instructions:

1. Trim any excess fat, leaving a thin layer
2. Combine all seasonings to make Santa Maria rub
3. Coat tri-tip generously with rub
4. Let rest 30-60 minutes at room temperature
5. Prepare grill for two-zone cooking (hot and cool sides)
6. Sear over high heat 5-7 minutes per side
7. Move to cool side, close lid, cook to 130-135°F internal temperature
8. Rest 10-15 minutes before slicing against the grain
9. Slice thin (¼ inch) at a slight angle

Alternative: Smoked Tri-Tip

• Season with rub
• Smoke at 225-250°F until internal temp reaches 125°F
• Sear over high heat 2-3 minutes per side
• Rest and slice

Pro Tips:

• Always slice against the grain—grain direction changes through the cut
• Don't overcook—medium-rare to medium is ideal
• Let it rest to redistribute juices

Serving Weight: 2-2.5lbs Price: $42

This is beef with nothing to hide and everything to prove. California tradition meets Florida pasture—where superior genetics and 700 days of sun and grass create tri-tip that makes every cookout memorable.