Japanese A5 Wagyu Tri Tip Steak 200g

Japan Product of Kagoshima, Japan

Enjoy the rich flavour of Japanese A5 Wagyu Tri Tip Steak from Kagoshima, Japan. This 200g A5 BMS 11+ steak offers exceptional marbling, buttery tenderness, and bold beef flavour for a premium steak experience.

$36.00

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Click & Collect Available at 2 Minna Close, Belrose NSW 2085, usually ready within 2 business days.
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Description

Origin: Kagoshima, Japan
Grade: A5 Japanese Wagyu (BMS 11+)
Product: Tri Tip Steak
Weight: 200g

Experience the exceptional flavour of our Japanese A5 Wagyu Tri Tip Steak from Kagoshima, Japan. Expertly cut to a generous 200g thickness, this premium A5 BMS 11+ Wagyu combines outstanding marbling with the naturally rich character of the Tri Tip. Known for its fine grain and robust beef flavour, this cut delivers the perfect balance of buttery tenderness and satisfying texture, making it an excellent choice for steak lovers seeking something beyond the traditional Sirloin or Rib Eye.

Ideal for pan-searing or grilling, the luxurious marbling melts beautifully during cooking, creating a memorable dining experience worthy of any special occasion.

Texture

Tender, juicy and beautifully balanced.

The exceptional marbling of A5 Kagoshima Wagyu transforms the naturally leaner Tri Tip into a remarkably tender steak. It offers a succulent bite with a fine grain that retains its structure while remaining exceptionally juicy.

Recommended for customers who enjoy a premium steak with rich beef flavour, luxurious marbling, and a satisfying texture.

Flavour

Rich, buttery and full of character.

Japanese A5 Wagyu Tri Tip is prized for its bold, beef-forward flavour, complemented by the signature buttery richness of A5 Wagyu. As the marbling gently renders, it releases delicate sweetness and deep umami, delivering a beautifully balanced finish that lingers on the palate.

Cooking Recommendations

For the best steak experience:

  • Bring the steak to room temperature before cooking.
  • Sear over high heat for 2–3 minutes per side to develop a rich golden crust.
  • Finish over medium heat until medium-rare for the ideal balance of tenderness and flavour.
  • Rest for 5–10 minutes before slicing against the grain.
  • Season simply with sea salt and freshly cracked black pepper, or serve with fresh wasabi to enhance the natural flavour of the Wagyu.