Wagyu Reserve Sirloin Tip Roast

From the front of the round, next to the sirloin: leaner than a sirloin roast, more tender than the rest of the round. Marbling carries it through a long, gentle roast or a slow braise. Sear the outside hard, finish low, rest, then slice thin against the grain. It is also the cut to reach for when you want Wagyu kebabs or stew meat that will not dry out. Thaw in the refrigerator before cooking.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass