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Weight: 2.3/2.6/3.0/3.4/3.7 kg or above
Original Price (piece) $ 1100/ $1200/$1350/$1500/$1650
Lineage & Development: Sher Wagyu is no ordinary Australian beef. Top-tier Japanese Wagyu cattle were introduced to Australia and bred through years of scientific research and genetic refinement to create this boutique, premium Wagyu.
Award-Winning Recognition: Thanks to its consistently high standards of quality, the brand has won the prestigious Australian culinary accolade, the delicious. Produce Awards Gold Medal, three times, earning a lofty reputation in the local luxury Wagyu market.
Peak M9 Rating: Under the Australian Wagyu grading system (MSA standard), beef is rated from M1 to M9 based on marbling, meat texture, and fat color. This Tri-Tip achieves the highest rating of M9, meaning the marbling is exceptionally dense and evenly distributed like snowflakes, delivering a melt-in-your-mouth buttery aroma.
A Rare Cut: The Tri-Tip is located on the outer part of the beef hindquarter (between the flank and the loin, just below the top round). It gets its name from its distinct triangular shape.
Cut Characteristics: Generally, cuts from the hindquarter tend to be leaner and tougher due to frequent movement. However, the Tri-Tip is the only small piece of hidden gem in the entire hindquarter that can rival premium cuts like Ribeye and Sirloin. It uniquely combines the bold, robust beef flavor of the hindquarter with the rich, luxurious marbling of premium cuts, making it highly sought after by connoisseurs and high-end Japanese yakiniku restaurants.
Texture Profile: While the meat fibers are slightly coarse, the rich fat of the M9 grade perfectly balances it out. This ensures the texture is robust yet incredibly juicy—never dry—offering an excellent chew alongside intense, savory beef fat flavors.
The whole primal cut straight from the factory usually comes with a thicker layer of surface fat, silverskin, and some purge (meat juices) from the air-freight vacuum-sealing process. You can trim and portion it according to your culinary needs.
💡 Note on Trimming Loss: Depending on your knife skills, experience, and intended dish (e.g., if you are aiming for meticulously trimmed Japanese yakiniku slices, you will need to trim aggressively), the expected trimming loss is roughly 15% or higher.
Cutting: Identify the direction of the muscle fibers and slice against the grain into thick pieces.
Cooking: Sear rapidly over charcoal or a grill on both sides to lock in the juices. As the fat renders, it releases an incredible aroma. This is the go-to preparation chosen by many renowned barbecue restaurants across Hong Kong.
Cutting: Cut into bite-sized thick cubes or slices.
Cooking: A tutorial video by famous Hong Kong Chef Po (Wong Ah Po) is available on this page! It is highly recommended for making "Stir-fried Wagyu Tri-Tip with Potatoes and Black Pepper." Using the rendered Wagyu fat to crisp and flavor the potatoes makes this dish exceptionally savory and delicious.
Cooking: Season the entire Tri-Tip with a rub, then slow-roast it in an oven or on a barbecue grill until cooked through before slicing to serve. This is the classic American BBQ way to enjoy Tri-Tip, perfectly locking in all the natural juices.
Cutting: If you have a meat slicer or excellent knife skills, slice the beef into paper-thin sheets.
Cooking: Flash-cook in boiling broth for just a few seconds. The dense, snowy marbling will enrich and sweeten your soup base beautifully.
Original Vacuum Packaging: If you do not plan to consume the beef immediately upon delivery, do not open the factory vacuum seal. Kept in a stable refrigerator section at 0°C to 4°C