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Old 07-01-2013, 10:53 PM   #24
is one Smokin' Farker

JohnHB's Avatar
Join Date: 12-14-12
Location: Sydney NSW

Hi Bucc
I am changing my view on the amount of marbling in a tri tip.
About a month ago I posted a thread (
I put six Waghu tri tips (9.5kg - 21lbs in total) on sous vide at 55C (131F) and will pulled out after 10 hours. I iced them down, put five in freezer and took one for Sunday's lunch. The Waghu was 9+ marbling and was on grain for 600 days.
I have subsequently eaten/served four of the tri tips after heavy searing. There is no question they are tender & have great flavour and texture HOWEVER the fat has got to me. I now find I cannot eat other than a small potion. This is not like me - I generally love the fatty bits be it on beef, lamb or pork. In conclusion I will not seek (or pay the premium price) for 9+ marbling. What I will buy is meat with good quantity of visible marbling (say3) and that is available in both grass fed and grain fed beef.
When you stop horsing around it is time to fire up the BBQ & Smoker
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