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99.00
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<p>Naturally, intensely marbled, there are no shortcuts to the extraordinarily rich flavors and tenderness of Mishima Reserve's American Wagyu. Tri-tip, from the sirloin family, is a triangular-shaped roast that can be smoked or grilled whole, or cut into individual steaks.</p>
Tri-Tip Roast
Member Price:
$99
Non-Member Price:
$99
Naturally, intensely marbled, there are no shortcuts to the extraordinarily rich flavors and tenderness of Mishima Reserve's American Wagyu. Tri-tip, from the sirloin family, is a triangular-shaped roast that can be smoked or grilled whole, or cut into individual steaks.
Cooking Instructions
- Cooking methods
- Grill, Roast, Pan-Sear, Smoke
- Wine pairings
- Cabernet Sauvignon, Syrah, Zinfandel
Flavor Profile
This tri-tip was raised in the best possible manner to produce the highest quality and is perfect for grilling. The flavor profile is rich and beefy, with a mouthfeel that is juicy and tender. The overall eating experience is truly sublime.
Chef's Serving Suggestions
One of the best side dishes to serve with tri-tip is mashed potatoes. The creamy texture and buttery flavor of the potatoes pairs well with the beefy, smoky taste of the tri-tip. Another great option is a simple green salad with a vinaigrette dressing. For sauces, a classic bbq sauce or horseradish sauce are both good choices. And finally, don't forget herbs! A sprinkle of fresh parsley or rosemary over the tri-tip will add a flavorful finishing touch.
Mishima Reserve
Elevate your steak experience with the delectable tenderness and extraordinary flavor of American Wagyu Beef
Experience Ultra
Mishima Reserve's Ultra grade of American Wagyu is now available! Only the finest 30% of Mishima Reserve’s herd achieves the prestigious “Ultra” designation that comes with a BMS 8-10 rating — presenting you with the ultimate, world-class selection of their esteemed American Wagyu. Discover the pinnacle of American Wagyu with our exclusive, luxurious offering.
Make Extraordinary a Way of Life
The first time you taste Mishima Reserve, you’ll know the difference. With its beautiful color, intricate marbling, and rich flavor, this is no ordinary cut of beef. In fact, everything Mishima Reserve does comes down to creating an unparalleled culinary experience. There are no shortcuts to the delectable tenderness and extraordinary flavor of Mishima Reserve, making this beef the premium choice to elevate any steak experience.
Kuroge Washu Bloodlines
Mishima Reserve’s herds consist of Japanese-heritage, 100% Kuroge Washu bulls bred with American cows, all born and raised in the U.S. They cross these breeds to take advantage of their individual characteristics: the classic beefiness of American cows, and the tender, rich, and healthier qualities of the Wagyu.
Prioritizing Carbon Neutrality
Through a partnership with Eden Reforestation Projects, Mishima Reserve offsets their animals’ carbon emissions by planting millions of mangrove trees in Madagascar and Haiti. Mangrove trees sequester up to three times more carbon than most other trees. Over the lifetime of the mangrove trees' lifetime, they will sequester significantly more carbon than Mishima Reserve is producing. To date, Mishima Reserve has planted more than 3 million trees.
Slow, Natural Growth
Mishima Reserve cattle are long-fed a carefully managed diet of grasses and grains and raised up to a year longer than the American standard. By allowing the animals to gain weight slowly, Mishima Reserve maximizes development of the superior characteristics of the prized wagyu breed. In fact, it's during that extended year that some of the most important qualities of wagyu begin to develop, including the marbling. This last stage is also when nature works its magic, transforming the composition of the fats themselves by increasing the ratio of unsaturated fats and the omega-3 and omega-6 linoleic acids present in the meat.
Raised Responsibly
Mishima Reserve controls every aspect of their cattle’s development to ensure that their customers get the best beef possible. Mishima Reserve’s ranching partners work with a set of strict protocols to protect the health and wellbeing of the animals. They also take the time in transitioning the calves from newborn to independence, minimizing stress and directly effecting the cattle’s health, and quality of beef. In addition, Mishima Reserve has a zero-tolerance policy for added hormones, and guarantees the beef is 100% clear of any trace of antibiotics.
