A Tri Tip Tutorial

by JR Meats on May 5, 2015

A Tri-Tip Tutorial

tri-tip

tri-tip

The tri-tip is a cut of beef from the bottom sirloin primal cut
where it tapers down to the hind leg. It’s a small triangular
muscle, usually about 1.5-2.5 pounds, and there are only two per beef. In the US, this cut was typically used for ground beef or sliced into steaks until the late 1950s when a butcher in Oakland, CA marketed it as a roast. Soon it became a local specialty in Santa Maria, where it was rubbed with salt, pepper, garlic salt and dried herbs, and grilled slow and low over oak wood fire. Often labeled as “Santa Maria steak” in other parts of the country, it is an extremely popular cut in the Central Coast and Central Valley and has become a national trend as well. It’s well loved because of its full flavor, lower fat content, and reasonable price. Enjoy your Labor Day BBQ!

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