Grades of Tri-Tip: Prime vs. Choice vs. Select + Wagyu
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You’re standing at the meat counter looking for a nice tri-tip. It's a cut that just begs to go on the grill for an outdoor gathering. Then you see different grades of tri-tip: Prime, Choice, Select, and Wagyu. The prices aren’t the same, so what exactly sets each apart? What are you paying for?
First Things First, What Is Tri-Tip Beef?
Tri-tip gets its name from its roughly triangular shape. The meat balances lean meat and marbling, creating a delicious flavor profile and pleasing texture.
There really wasn’t any cut of meat called tri-tip until the 1950s. A butcher in California, Bob Schutz, started using the meat for steak instead of ground beef. People loved it. Ranchers, butchers, and grillers alike refined the ways of cooking tri-tip, typically with salt, pepper and garlic cooked over a wood fire.
Making the Grade
Once you understand tri-tip grades, it’s much easier to decide which to buy. USDA quality grades tell you about the meat’s marbling and expected eating quality. But grade doesn’t automatically mean creating the best smoked or grilled tri-tip. The way you handle the meat, from preparation to slicing, all have a role to play.
Breaking Down Prime, Choice, Select, and Wagyu Tri-Tip
Let me go back just one step. Tri-tip is the cut; prime, choice, and select are USDA-assigned quality grades. So those qualifiers alone don’t tell you what part of the cow you’re buying. It just gives you an idea of the meat’s characteristics.
USDA quality grades are based on marbling, maturity, texture, and color. The more marbling, the more tender, flavorful, and juicy the meat will be. Why? Because it melts during cooking, acting like an internal baste that contributes richness.
Wagyu Tri-Tip
Prime
Prime is, well, PRIME. It is the highest quality of the three grades you’ll encounter when shopping. The standard is abundant marbling. If you love rich beef flavor and great juiciness, reach for prime tri-tip. Think of this as a “special occasion” choice. This is not always readily available. Ask your butcher if they can get you a cut.
Choice
Choice has less marbling than prime. There is a precise minimum guideline. For the budget, choice is a practical sweet spot. It has enough marbling for a lovely finished taste, but without the premium cost. This tri-tip is great for everyday grilling. Most butchers and supermarkets carry this grade.
Select
Tri-tip select is the least marbled cut. It won’t be as juicy, but if treated properly, you’ll still have a fairly tender outcome. It benefits from a low-and-slow smoke until it reaches medium rare (130° F - 135°F). Over high heat, there’s a chance of it drying out,
Does Wagyu Change the “best” Tri-tip Equation?
There are both Japanese Wagyu and American Wagyu. Japanese Wagyu relies on genetics, while American Wagyu can still receive USDA grading. The USDA Authentic Beef Program has specific requirements for Wagyu meat, particularly for marbling levels.
Wagyu cattle tend to have substantial intramuscular fat. That gives Wagyu vastly different web-like marbling characteristics.
Factoid: Japanese Meat Grading
Japanese Wagyu is rated A, B, and C, with grades 1-5. The letters represent the amount of usable meat (yield). The numbers reflect quality, with 5 being the highest. These grades are based on Beef Marbling Score, meat color and brightness, firmness and texture, and fat color and luster. An A5 Japanese tri-tip costs between $60 and $100 per pound.
In short, just because a piece of beef is labeled Wagyu doesn't mean it’s automatically better than Prime tri-tip. Look at the grading provided. The equivalent of Prime is a 3-4 quality rating
Japanese Tri-Tip
Which Grade of Tri-Tip Should You Buy?
- The answer to that actually depends on two different questions:
- What are you cooking?
- How much do you want to spend?
For everyday grilling: Choice
Choice is practical for a weekend barbecue (or you can even pan-sear it). Cook it up, give it a final sear for a coveted crust, then enjoy a satisfying meal.
For Celebrations, Observances, and Other Special Occasions: Prime or Wagyu
A quality Wagyu or Prime tri-tip feels and looks elegant. If you want to splurge and create a special steak experience for everyone, Prime or Wagyu is the way to go. The
If you're feeding guests, celebrating something, or simply want to splurge on a particularly rich steak experience, Prime and Wagyu both make sense. Two words sum them up: Succulent and sublime.
Value Meal: Choice or Select Tri-Tip
When price matters, Choice is a step down, price-wise, from Prime. Select is even less. Both come out tasty and satisfying when cooked slowly and sliced properly. You don’t have to “give up” on a good steak.
Choice Tri-tip For Smoking or Low-and-Slow Cooking
Choice tri-tip doesn’t have as much marbling as Prime. When you smoke it, you give the meat time to build flavor and tenderize. Follow with a hot finish if you like crust. Prime takes well to this method too, coming out a little more luxurious than Choice.
Chef Cuso's Tri-Tip Buying Checklist
- Grades of Tri-tip give you a starting point when you’re shopping, but there’s more than that to finding a good piece of meat.
- Choose your grade of tri-tip based on your method of cooking and budget.
- Look for visible marbling flecks throughout the lean meat, not just a big USDA shield with a grade on it.
- Make sure the meat is bright cherry red. Avoid any cut with gray or brown areas.
- Remember that marbling and the fat cap aren't the same thing; however, both tenderize and flavor the meat.
- Check the package for damage or excessive liquid.
- Know that expensive tri-tip doesn’t automatically guarantee a great steak.
- Use a meat thermometer to remove guesswork. Once home, let the meat come to room temperature before adding binders or rubs
How Cooking Method Affects Your Tri-Tip
No matter what grade tri-tip you choose, how you cook it matters. Before you start, always, always (did I mention always?) remove the silver skin from the tri-tip.
Reverse Sear Tri-Tip
Reverse sear
Reverse searing is one of my favorite ways to make Tri-tip. It lets you slowly bring the meat to the desired temperature before developing the crust over a searing flame.
Grilling
A grill is tri-tip’s happy place. You can also use your grill for reverse searing!
Grilled Tri-Tip
Smoking
Low-and-slow cooking on a good smoker adds flavor while giving connective tissue time to soften. Keep your meat thermometer handy rather than relying entirely on the clock.
Smoked Tri-Tip
Temperature & Timing Guideline for Tri-Tip
You can have the best piece of meat in the world, but overcooking it is your enemy. For any grade of tri-tip, I recommend cooking it no more than medium doneness.
Rare 125°F
Medium Rare 135°F
Medium 145°F
Timing: Minutes per pound
180°F - 200°F 1 hour
225°F-250°F 30 minutes
275°F 20 minutes
300°F 15 minutes
325°F-350°F 12 minutes
Binders, Rubs, Sauces? Oh My!
You don't need binders, rubs, or sauces for tri-tip because of the meat’s natural moisture. Prime you can pretty much leave alone. Choice and select grades are better candidates. Use a coarse dry rub and a thin binder. If using sauces, apply them at the last minute to avoid burning. Or, serve them on the side for dipping
Tri-tip takes well to a variety of binders, and you mostly don’t taste them. Binders partner with the rub to keep the spices from falling off. Consider honey, maple syrup, mustard (a classic), olive oil, mayonnaise, or Worcestershire sauce.
I also often use hot sauce as a binder. At Cuso’s we’ve developed two all-natural, low-calorie barbecue sauces: Mud and Lava. Mud is smoky and tangy; Lava is a hot-honey Buffalo sauce.
We also have a line of no-additive, non-GMO spices that pair with all grades of tri-tip. Some of my favorites include:
Cuso’s
Hot Honey Seasoning: The best of sweet and heat (pair with Lava Barbecue Sauce)
Chipotle Razz Seasoning: Sweet, spicy, and tangy
Dust Seasoning: Bold, smoky flavor
Gravel: Earthy; builds a fantastically textured crust
Maple Bourbon: The best of two worlds, smokiness from bourbon and sweetness from maple
Cuso’s Dirt®: Deep savoriness; #1 best seller
All of our products are gluten-free and non-GMO. We make everything in small batches for the best quality, and you can build your own bundle suited to your tastes. Your grill will thank you.
Maple Bourbon Tri-Tip
Frequently Asked Questions About Tri-Tip Grades
What is the best grade of tri-tip?
There is no one “best” grade of tri-tip. The decision depends on how you are cooking and the flavor profile you prefer. Prime is richer and juicier, but Choice still has marbling, and it’s easier on the budget.
Is Prime grade tri-tip worth it?
Absolutely. It’s an indulgent cut with tenderness, beefiness, and juiciness. It’s a “Tri”-fecta.
Is Wagyu tri-tip better?
It depends on the Wagyu grade. If coming from Japan, you’re looking for a 3-4 grading to match Prime. American Wagyu receives normal USDA ratings.
What is the difference between a tri-tip roast and a tri-tip steak?
Tri-tip steaks are individually cut, typically about 6oz each. A roast is the whole bottom sirloin weighing 2-5 pounds.
Is a Tri-tip roast similar to a brisket?
Briskets are BIG, seriously BIG. One can weigh between 12 and 18 pounds. Brisket comes from the breast and needs slow cooking, like braising or smoking, to become tender. The entire cook takes about 12 hours.
Tri-tip is a more manageable size, and you don’t have to cook it as long. Generally, tri-tip has a richer, beefier edge than briskets.
How do you slice a tri-tip for tenderness?
Tri-tip is tricky because it has two different grains that intersect around the halfway point of the steak. One part has fibers running vertically, and the other part’s fibers run at an angle. Find the grain and separate the two parts. Cut against each side’s grain (perpendicularly) for tender morsels.
What can I do with tri-tip leftovers?
No matter the grade of tri-tip, you can do a lot with it if (on the rare chance) you have leftovers. Essentially, it works with nearly every beef recipe, from hash to stew and stroganoff. Go Asian with beef and broccoli, or create a spicy south-of-the-border beef burrito.
How does marbling affect the cooking process and outcome?
The more marbling you have, the more fat renders into the meat. It’s a natural way of protecting the meat from drying out. It improves flavor and tenderness.
Do you have suggestions for side dishes and beverage pairings for tri-tip?
Pull out the classics with a twist. Garlic-rosemary potatoes, lime-butter corn, grilled peach salad, smoky beans, and a dill cucumber salad are all suitable sides. For beverages, you could offer iced tea, lemonade, ginger beer, brown ale, or Zinfandel.
And, hey, don’t forget a sweet ending. Tri-tip is a rich, savory meal, so keep dessert on the light side. Consider grilled nectarines with honey and mascarpone, lemon sorbet, apple crisp, maple-bourbon poached pears, or berry pavlova.
Perfectly Cooked Tri-Tip
Grades of Tri-Tip, the Bottom Line
When you buy tri-tip, the USDA grading helps your decision, but don’t stop there. Use your eyes to check the meat, and know what type of cut you want. Cook it lovingly and let it rest before you slice, no matter how tempted you might be. The smell alone tantalizes.
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