Tri Tip.JPG

NEW ** Welsh Snowdonia Wagyu Premium Tri Tip (Rump Tail)

from £15.52
Limited Availability

Snowdonia Wagyu Tri-Tip

A favourite among barbecue enthusiasts, our Snowdonia Wagyu Tri-Tip is packed with rich beef flavour and beautiful natural marbling. Cut from the bottom sirloin, this distinctive triangular roasting joint delivers the perfect balance of tenderness and texture.

Whether you're firing up the BBQ, slow roasting for Sunday lunch or reverse-searing for a special occasion, Tri-Tip rewards simple cooking with exceptional results. The Wagyu marbling keeps the meat juicy and full of flavour, while a crisp, caramelised crust makes every slice irresistible.

Perfect for sharing, carving and serving pink.

Cooking Instructions

For best results, bring the joint to room temperature for 30–60 minutes before cooking.

Oven Roast

  • Preheat oven to 220°C (200°C Fan).

  • Season generously with sea salt and black pepper.

  • Sear in a hot pan for 2–3 minutes per side.

  • Roast until the internal temperature reaches:

    • 52°C for Rare

    • 55°C for Medium Rare

    • 60°C for Medium

  • Rest for 15–20 minutes before carving.

BBQ or Smoker

  • Cook indirectly at 120–140°C until the internal temperature reaches 50–55°C.

  • Finish over high heat for a rich, smoky crust.

  • Rest for 15–20 minutes before slicing.

Top Tip: Always slice Tri-Tip against the grain for the most tender eating experience.

Size:

Snowdonia Wagyu Tri-Tip

A favourite among barbecue enthusiasts, our Snowdonia Wagyu Tri-Tip is packed with rich beef flavour and beautiful natural marbling. Cut from the bottom sirloin, this distinctive triangular roasting joint delivers the perfect balance of tenderness and texture.

Whether you're firing up the BBQ, slow roasting for Sunday lunch or reverse-searing for a special occasion, Tri-Tip rewards simple cooking with exceptional results. The Wagyu marbling keeps the meat juicy and full of flavour, while a crisp, caramelised crust makes every slice irresistible.

Perfect for sharing, carving and serving pink.

Cooking Instructions

For best results, bring the joint to room temperature for 30–60 minutes before cooking.

Oven Roast

  • Preheat oven to 220°C (200°C Fan).

  • Season generously with sea salt and black pepper.

  • Sear in a hot pan for 2–3 minutes per side.

  • Roast until the internal temperature reaches:

    • 52°C for Rare

    • 55°C for Medium Rare

    • 60°C for Medium

  • Rest for 15–20 minutes before carving.

BBQ or Smoker

  • Cook indirectly at 120–140°C until the internal temperature reaches 50–55°C.

  • Finish over high heat for a rich, smoky crust.

  • Rest for 15–20 minutes before slicing.

Top Tip: Always slice Tri-Tip against the grain for the most tender eating experience.

Details

How to Cook Your Beef Rump Joint

1. Preparation

  • Remove the rump joint from the fridge at least 30–45 minutes before cooking to bring it to room temperature.

  • Pat dry with kitchen paper and season generously with sea salt, cracked black pepper, and a drizzle of olive oil. For extra depth, rub with fresh herbs such as rosemary and thyme, or a touch of mustard.

2. Roasting (Recommended Method)

  • Preheat your oven to 220°C (200°C fan) / 425°F / Gas 7.

  • Heat a large pan until smoking hot, then sear the joint on all sides for 2–3 minutes to develop a golden crust.

  • Transfer to a roasting tray and cook for:

    • Rare: 20 minutes per 500g

    • Medium: 25 minutes per 500g

    • Well done: 30 minutes per 500g

  • Once cooked to your liking, rest the meat for 15–20 minutes, loosely covered with foil. This allows the juices to settle, ensuring every slice stays tender and moist.