BLACK GARLIC MARINATED WAGYU TRI-TIP ROAST, one 3.5-4lb boneless roast pre-seasoned by Tempesta Artisans — Pure Akaushi Wagyu
Black Garlic Marinated Wagyu Tri-Tip Roast One 3.5-4lb boneless roast Pre-seasoned by Tempesta Artisans Pure Akaushi Wagyu
Heritage breeds have more marbling resulting in more tender and juicy meat
This latest masterpiece by Tempesta Artisans marries the tang and twang of a deeply satisfying marinade with the sophistication and complex flavor that comes with black garlic — the culinary diamond of the seasoning world.
Like a prized truffle, black garlic is among the most highly treasured ingredients in any chef's flavor arsenal. The result of slowly aging garlic bulbs over several weeks under carefully controlled heat and moisture conditions, facilitating a Maillard reaction, black garlic teases out brightly sweet and syrupy flavors reminiscent of aged balsamic, tamarind, and black currant. The gorgeous silky ribbons and striations of melt-in-your-mouth Wagyu fat inherent to our Signature Wagyu tri-tip provides the perfect vehicle for this delectable, buttery, and unique flavor experience.
The tri-tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture.
This beef grades three levels above prime! Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world.
Akaushi beef has a high ratio of Monounsaturated fat, Oleic Acid, and Conjugated Linoleic acid, all the elements that help to fight LDL. Akaushi Beef has the lowest cholesterol of almost any meat sold in the USA, according to studies conducted by Texas A&M, Penn State, and the Journal of the American Heart Association.