Wagyu F1 Rump Tail BMS 6/7 Australia (kg)
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The tri-tip is extracted from the inner part of the hindquarter of the steer. It is a long-fibred muscle with reduced external fat but, in the Wagyu F1 BMS 6/7, with intramuscular marbling that measurably alters the texture and flavour of the cut. The result is a firm piece that does not require marinating and, when sliced against the grain, presents a succulence above what would be expected for its anatomical position.
Australian Wagyu F1
First-generation cross between a pure Japanese Wagyu bull and a Black Angus cow, raised in Australia on a grain-fed diet. BMS 6/7 per selected batch.
Benefits
- Long fibre with BMS 6/7 marbling — firm texture with Wagyu succulence
- Intense and prolonged flavour, characteristic of the Wagyu × Angus cross
- Available as a whole piece or in tournedos of controlled thickness
- No marinating required — marbling is the only tenderizer needed
- Technical alternative to conventional tri-tip with a measurable difference in flavour
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 54–56°C
- Recommended Method
- Cast iron pan at 200°C. Always slice against the grain — the long fibers of the tri-tip require this care to maintain tenderness.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
