We recently heard about a new butcher that opened about 12 miles away from us(The Meet Chop in Hendersonville TN) that specializes in American Wagyu beef. The Missus did a short recon trip and declared it legit, so we took a trip together to see what we might bring home.
This 3.5 lb Tri-Tip came home with us, along with a few other goodies. It had a nice ¼ inch fat cap, which is how they used to cut them in CA before Tri-Tip became popular:
Here it is out of the package:
I really didn’t want to cook the whole thing since there were only 3 of us for dinner, so I separated the long “point” from the “flat”, which was shaped much like a whole beef tenderloin. I then cut the “filet” in half, and this is how it looked on the inside:
All that marbling got me REALLY excited!
I seasoned the meat with Lawry’s as the base, then some homemade coffee rub and seasoned pepper.
I cooked the two pieces indirect, using briquettes and a few small pieces of oak to give it the signature Santa Maria flavor.
Here’s the meat after I carved it:
Plated with some homemade crispy pan taters:
The meat was filet-tender, and very rich and buttery. I haven’t had beef this good in a long time, and am looking forward to finishing the rest of this Tri-Tip. Probably will head back soon and pick up a pallet of those Tri-Tips and then stop at Sam's to pick up a dedicated chest freezer to put them in. :becky:
Thanks fer lookin’!
This 3.5 lb Tri-Tip came home with us, along with a few other goodies. It had a nice ¼ inch fat cap, which is how they used to cut them in CA before Tri-Tip became popular:
Here it is out of the package:
I really didn’t want to cook the whole thing since there were only 3 of us for dinner, so I separated the long “point” from the “flat”, which was shaped much like a whole beef tenderloin. I then cut the “filet” in half, and this is how it looked on the inside:
All that marbling got me REALLY excited!
I seasoned the meat with Lawry’s as the base, then some homemade coffee rub and seasoned pepper.
I cooked the two pieces indirect, using briquettes and a few small pieces of oak to give it the signature Santa Maria flavor.
Here’s the meat after I carved it:
Plated with some homemade crispy pan taters:
The meat was filet-tender, and very rich and buttery. I haven’t had beef this good in a long time, and am looking forward to finishing the rest of this Tri-Tip. Probably will head back soon and pick up a pallet of those Tri-Tips and then stop at Sam's to pick up a dedicated chest freezer to put them in. :becky:
Thanks fer lookin’!
) not to buy those without. 
