JAPANESE WAGYU TRI-TIP KAGOSHIMA A5+ BMS 12

This tri-tip from Japanese Wagyu in Kagoshima is a rare and exceptional cut you don’t often encounter at this quality level. With an A5+ grade and a BMS of 12, it ranks among the very best. The tri-tip, also known as maminha, is cut from the bottom sirloin and is known for its firm texture and bold beef flavour. Thanks to the rich marbling, the meat becomes incredibly tender and juicy as it cooks. This is characterful Wagyu: delicate, but never dull.

WHAT IS A TRI-TIP?

The tri-tip is a triangular cut taken from the bottom of the sirloin. It’s a single muscle with a visible grain and a thin outer fat cap. Normally, it’s a cut with a bit more bite — but Wagyu changes the game. With its high marbling, the fat melts gradually during cooking, creating a rich, creamy flavour and soft texture. You can grill it, roast it low and slow, or prepare it sous vide. Whatever method you choose, it’s important to slice against the grain to maintain maximum tenderness.

JAPANESE BLACK KAGOSHIMA A5+ BMS 12

This tri-tip comes from Japanese Black Wagyu cattle raised in Kagoshima, a region in southern Japan renowned for its top-tier Wagyu. The animals are raised with care and calm, fed a specially developed diet, and never treated with hormones or unnecessary additives. Only cattle that score the highest in texture, marbling, and flavour earn the A5 label — and with a BMS of 12, this piece is right at the top. The fat is fine and evenly distributed, offering a rich and smooth experience without being heavy.

ORDER JAPANESE WAGYU TRI-TIP ONLINE?

You can easily order this tri-tip from The Butchery. Each piece is hand-cut, vacuum-packed, and delivered quick-frozen to preserve top quality during shipping. Order before 11:00 AM and we’ll deliver it the same evening in the Netherlands and Belgium. Prefer a different time? No problem — simply choose the delivery slot that suits you best. Once thawed, the meat is ready to cook — on the grill, in the oven, or simply in the pan.