Welsh Wagyu Beef Tri-Tip Steak min. 400g – Dry Aged

Surprisingly tender, this cut is taken from the rump muscle and is removed when we take off the rump cap or picanha. It is delicious and often one of the most marbled cuts that we have discovered. It lends itself to a rapid pan-fry and long stand, or you can sear it and finish it off slowly and gently.