Mishima Reserve Tri Tip

Meat Type:

Wagyu Tri Tip

Breed:

100% Kuroge Washu bulls bred with American Angus

Marbling Score:

Wagyu 4 Star

Region:

Central California

Diet:

The cattle are pasture-raised and grain-finished, and fed a managed diet of grasses and grains for up to a year longer than the American standards (25 to 28 months.) By allowing the animals the time it takes to gain weight slowly, we maximize 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 further magic, transforming the composition of the fats themselves, increasing the ratio of unsaturated fats, and the omega-3 and omega-6 linoleic acids, present in the meat.

Antibiotic and Hormone Use:

Mishima Reserve has a zero-tolerance policy for growth promotants or added hormones. In the event that one of our animals needs antibiotics to return to optimum health, they're used responsibly and with an abundance of caution.

Mishima Reserve Tri Tip

Umami: The high marbling content contributes to a pronounced umami flavor, often described as savory and mouth-watering.
Buttery Richness: The intramuscular fat provides a buttery texture and richness, making each bite melt in your mouth.
Sweetness: There is a subtle sweetness in the fat that balances the savory notes.
Beefiness: The overall beef flavor is more intense compared to regular beef, owing to the superior quality and marbling.
Juiciness: The high marbling ensures that the meat remains juicy throughout the cooking process, enhancing the overall eating experience.

Aroma and Texture

Aroma: When cooked, Mishima Reserve beef emits a rich, beefy aroma with hints of butter and caramelization.
Texture: The texture is incredibly tender, owing to the fine marbling that breaks down during cooking, providing a smooth, velvety mouthfeel.

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Selecting the Tri-Tip

Marbling: Look for a tri-tip with good marbling. The fat will keep the meat moist and flavorful.
Trim: Ensure the tri-tip is properly trimmed, with most of the excess fat removed.

Preparing the Tri-Tip

Marinade or Rub: Marinate the tri-tip or apply a dry rub a few hours before cooking. Common ingredients include garlic, rosemary, olive oil, salt, and pepper.
Room Temperature: Allow the tri-tip to come to room temperature before cooking for even cooking.

Enhancing the Flavor

Given the rich and robust natural flavor of Mishima Reserve beef, it pairs well with flavors that complement without overpowering:

Salt and Pepper: Simple seasoning with high-quality salt and freshly ground black pepper enhances the beef's natural flavors.
Garlic and Herbs: Fresh garlic, rosemary, thyme, and oregano add aromatic depth and complement the beef's richness.
Umami Boosters: Ingredients like soy sauce, Worcestershire sauce, or miso paste can enhance the umami profile.
Acidity: A touch of acidity from balsamic vinegar, red wine, or lemon juice can balance the richness and cut through the fat.
Sweet Notes: Brown sugar, honey, or maple syrup in marinades or glazes can add a subtle sweetness that complements the beef's natural sweetness.

Example Marinade for Mishima Reserve Tri-Tip

Soy Sauce: 1/4 cup
Olive Oil: 2 tablespoons
Garlic: 3 cloves, minced
Rosemary: 1 tablespoon, chopped
Thyme: 1 tablespoon, chopped
Brown Sugar: 1 tablespoon
Black Pepper: 1 teaspoon
Balsamic Vinegar: 2 tablespoons

Example Dry Rub for Mishima Reserve Tri-Tip

Kosher Salt: 1 tablespoon
Black Pepper: 1 tablespoon
Smoked Paprika: 1 teaspoon
Garlic Powder: 1 teaspoon
Onion Powder: 1 teaspoon
Ground Cumin: 1/2 teaspoon

Cooking Methods

Grilling
- Preheat the Grill: Preheat your grill to high heat for searing, then reduce to medium heat.
- Sear First: Sear the tri-tip on each side for 3-4 minutes to develop a crust.
- Indirect Heat: Move the tri-tip to a cooler part of the grill and cook over indirect heat until it reaches your desired doneness (typically medium-rare or medium).
- Use a Meat Thermometer: Check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-145°F (57-63°C).
Oven Roasting
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Sear on Stovetop: Sear the tri-tip in a hot, oven-safe skillet for 3-4 minutes on each side.
- Roast in Oven: Transfer the skillet to the oven and roast until the internal temperature reaches the desired doneness (usually 20-30 minutes).
Smoking
- Low and Slow: Smoke the tri-tip at a low temperature (225-250°F or 107-121°C) for several hours until it reaches the desired internal temperature.
- Finish with a Sear: For added flavor, finish by searing the tri-tip on high heat.

Resting and Slicing

Resting: Let the tri-tip rest for at least 10-15 minutes after cooking. This allows the juices to redistribute.
Slicing: Slice against the grain to ensure tenderness. The grain changes direction in tri-tip, so adjust your slicing angle accordingly.

Serving Suggestions

Sauce: Serve with a chimichurri, barbecue sauce, or a simple au jus.
Sides: Pair with roasted vegetables, mashed potatoes, or a fresh salad.

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The Mishima Reserve tri-tip is a remarkable cut that exemplifies premium quality. The pronounced umami flavor, buttery richness, and subtle sweetness create an unforgettable taste experience. Its intense beefiness, combined with a juicy and tender texture, makes every bite melt in your mouth. The rich aroma with hints of butter and caramelization further elevates this exceptional beef. A truly exquisite choice for any gourmet meal.

Matt Antoun