Tri-Tip Gyu /wow-wee-wow/

This is sublime tri-tip meat – it doesn’t come along everyday and unlike American where beef is almost always consistent and available. This type of Japanese gyu is off the charts and isn’t seen that often. The cap was nearly 8cm and it was huge. The taste was man-made by adding various dry seasoning, so most of it was texture and fat.

In order to get this meat’s surface right, you must dry it and let it stay in the air for two hours flipping it. But bear in mind whenever you cook such fatty beef, you need to cook the core to 55°C, or the fat is too rich and tough to digest.

In much of Europe the tri-tip is usually sliced into steaks. In France the tri-tip is called aiguillette baronne and is left whole as a roast. In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanz and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish Tafelspitz, which serves it boiled with horseradish. In Spain, it is often grilled whole and called the rabillo de cadera. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo; in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril, in Chile it is a popular roast called punta de picana, in Mexico it is known as picaña, in Colombian cuisine it is a popular cut for grilled steaks and is known as punta de anca, and in Venezuela it is known as Punta trasera. In Brazil it is a common cut for the traditional Brazilian churrasco and is known as maminha (in contrast to picanha, which is from the top sirloin).

source: wikipedia