Wagyu tri tip maminha 8+ Australia
WAGYU TRI-TIP MAMINHA 8+ AUSTRALIA
The Wagyu tri-tip from Australia, also known as maminha, is a cut you don’t often see but that definitely impresses once you taste it. It comes from the bottom part of the rump and naturally has a firm texture, with just enough fat to keep it juicy. Thanks to the marbling score of 8, this is not your average tri-tip: the fat slowly melts during cooking, infusing the meat with a rich, creamy flavor. Ideal for slow roasting or a quick sear to a perfect medium-rare.
WHAT IS A TRI-TIP?
The tri-tip is a triangular cut taken from the bottom part of the rump. It's a single muscle with visible grain and a thin fat cap. In South America, it’s called maminha and is often grilled. Here too, it’s a versatile cut. You can slow-roast it in the oven, prepare it sous-vide, or sear it over high heat. The key is to slice it against the grain after cooking. That keeps it tender and highlights the texture.
WAGYU 8+ FROM AUSTRALIA
This meat comes from Wagyu cattle raised in New South Wales, Australia. The animals grow up in a natural environment, on a plant-based diet, without hormones or preventive antibiotics. Thanks to the calm conditions and balanced feed, the meat develops beautiful marbling. With a score of 8, it falls into the premium category: plenty of fat for flavor and juiciness, while still being firm enough to slice and enjoy comfortably.
ORDER WAGYU TRI-TIP MAMINHA ONLINE?
You can easily order this tri-tip from The Butchery. Each piece is hand-cut, vacuum-packed, and delivered deep-frozen to preserve quality. Order before 11:00 a.m., and we’ll deliver the same evening in the Netherlands and Belgium. Prefer another time? No problem – simply choose what works for you. Let it thaw gently, fire up the grill or preheat the oven, and you're good to go.
Tri Tip (maminha / rump tail) is a beautiful roast that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Tri-Tip Low and Slow (searing & slow roasting)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roast in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 1.5 hours.
Reversed Sear Tri-Tip (slow cook & sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 2 hours.
Preparing Tri-Tip Sous Vide
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steaks and reseal them, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Grill or sear the steak in a pan or on the BBQ until golden brown. You can also use a blowtorch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Tri-Tip
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1011.56 |
| Energie (kcal) | 242.00 |
| Vet (g) | 18.70 |
| Verzadigd vet (g) | 9.10 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 18.40 |
| Zout (g) | 0.08 |
Wagyu tri tip maminha 8+ Australia
Tri-tip or Maminha from Australian Wagyu beef
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Tri-tip or Maminha from Australian Wagyu beef
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Product Information
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Preparation
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Voedingswaarde
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Reviews
WAGYU TRI-TIP MAMINHA 8+ AUSTRALIA
The Wagyu tri-tip from Australia, also known as maminha, is a cut you don’t often see but that definitely impresses once you taste it. It comes from the bottom part of the rump and naturally has a firm texture, with just enough fat to keep it juicy. Thanks to the marbling score of 8, this is not your average tri-tip: the fat slowly melts during cooking, infusing the meat with a rich, creamy flavor. Ideal for slow roasting or a quick sear to a perfect medium-rare.
WHAT IS A TRI-TIP?
The tri-tip is a triangular cut taken from the bottom part of the rump. It's a single muscle with visible grain and a thin fat cap. In South America, it’s called maminha and is often grilled. Here too, it’s a versatile cut. You can slow-roast it in the oven, prepare it sous-vide, or sear it over high heat. The key is to slice it against the grain after cooking. That keeps it tender and highlights the texture.
WAGYU 8+ FROM AUSTRALIA
This meat comes from Wagyu cattle raised in New South Wales, Australia. The animals grow up in a natural environment, on a plant-based diet, without hormones or preventive antibiotics. Thanks to the calm conditions and balanced feed, the meat develops beautiful marbling. With a score of 8, it falls into the premium category: plenty of fat for flavor and juiciness, while still being firm enough to slice and enjoy comfortably.
ORDER WAGYU TRI-TIP MAMINHA ONLINE?
You can easily order this tri-tip from The Butchery. Each piece is hand-cut, vacuum-packed, and delivered deep-frozen to preserve quality. Order before 11:00 a.m., and we’ll deliver the same evening in the Netherlands and Belgium. Prefer another time? No problem – simply choose what works for you. Let it thaw gently, fire up the grill or preheat the oven, and you're good to go.
Tri Tip (maminha / rump tail) is a beautiful roast that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Tri-Tip Low and Slow (searing & slow roasting)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the roast in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 1.5 hours.
Reversed Sear Tri-Tip (slow cook & sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 2 hours.
Preparing Tri-Tip Sous Vide
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steaks and reseal them, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Grill or sear the steak in a pan or on the BBQ until golden brown. You can also use a blowtorch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Tri-Tip
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1011.56 |
| Energie (kcal) | 242.00 |
| Vet (g) | 18.70 |
| Verzadigd vet (g) | 9.10 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 18.40 |
| Zout (g) | 0.08 |
