Question for BUTCHERS about Tri-Tip's

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BackRhodes
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2013/01/31 17:46:50 (permalink)

Question for BUTCHERS about Tri-Tip's

Hello...
 
As a native of California we are very fond of Tri Tip roasts...
 
But folks back east don't know what these are (also known to some as Santa Maria cut)...
 
My question is for qualified BUTCHERS:  how would you describe and instruct a butcher "back east" on how to produce a Tri Tip (I think it's part of the loin?)...
 
Thanks...
#1

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    Pancho
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    Re:Question for BUTCHERS about Tri-Tip's 2013/01/31 18:10:53 (permalink)
    Not a butcher. but we call them Newport steaks around here. Just a portion of bottom sirloin.
    #2
    Twinwillow
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    Re:Question for BUTCHERS about Tri-Tip's 2013/01/31 18:12:51 (permalink)
    It's still "Tri-Tip" here in Dallas. That is, when you can find it!
    #3
    Root-Beer Man
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    Re:Question for BUTCHERS about Tri-Tip's 2013/01/31 18:32:30 (permalink)
    Well, I see Tri-Tip Strips at Sam's Club, but never see roasts anywhere in this area. Guess you could just ask the butcher for a Tri-Tip Roast. They should know what you're talking about in most parts of the country.
    #4
    chefbuba
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    Re:Question for BUTCHERS about Tri-Tip's 2013/01/31 20:37:31 (permalink)
    This is where the tri tip comes from, you could also ask for a coulotte, very similar but not as much marbling.
    Most stores cutting top sirloin steaks are not going to break down all the muscles in the top butt, so you get it all.
    Some may sperate and sell as tri tips when they have others to sell.
    Sorry I'm not a qualified BUTCHER, but I have been cutting meat in restaurants for 30 yrs and I played on on tv once.
    post edited by chefbuba - 2013/01/31 20:43:25
    #5
    RodBangkok
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    Re:Question for BUTCHERS about Tri-Tip's 2013/01/31 21:22:37 (permalink)
    Names for meat cuts can vary a lot, its a real hassle sometimes.  Here's a set of breakdown videos with some good commentary on names, tri tip is in one of the six somewhere.
     
    https://www.youtube.com/u...headbeef?feature=watch
     
     
    #6
    ScreamingChicken
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    Re:Question for BUTCHERS about Tri-Tip's 2013/02/01 08:51:08 (permalink)
    Pancho

    Not a butcher. but we call them Newport steaks around here. Just a portion of bottom sirloin.
    Pancho, have you found them anywhere around here?  Tri-tip is on my grilling to-do list but I've never seen them in the stores, although I've heard that Whole Foods might be a possibility and I haven't been there yet.
    #7
    Pancho
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    Re:Question for BUTCHERS about Tri-Tip's 2013/02/01 09:31:22 (permalink)
    ScreamingChicken

    Pancho

    Not a butcher. but we call them Newport steaks around here. Just a portion of bottom sirloin.
    Pancho, have you found them anywhere around here?  Tri-tip is on my grilling to-do list but I've never seen them in the stores, although I've heard that Whole Foods might be a possibility and I haven't been there yet.
    Yes....Jim's out on Northport Dr. across from Warner Park.

    #8
    big g in joisey
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/26 16:46:48 (permalink)
    Never had a Tri Tip until a few months ago when visiting my brother in Santa Maria,CA. Very good when cooked on the Charcoal grill, a lot of Parks in the area have Santa Maria style grills.
    #9
    chickenplucker
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/26 17:03:31 (permalink)
    Its been 25 years since my butchering career morphed into sales. I have always been in the east and we were always told that the cut was soooo popular in California and there are only 2 per cow that the demand was just too much for it to go national.
    #10
    BuddyRoadhouse
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/26 20:55:59 (permalink)
    According to AmazingRibs.com, written by Craig "Meathead" Goldwyn (and how do you not trust a guy named "Meathead"?), "it is the tensor fasciae latae muscle from the bottom sirloin, and (can be ordered through your butcher as) number 185C in the NAMP book, the butcher's bible."
     
    Just made one this evening all the way out here in Chicago.  The Tri-Tip was delivered via Roadfooder JRPfeff; cooked using Meathead's method:
    http://www.amazingribs.co...ia_tri-tip_steaks.html
     
    Other than misjudging the quirks of my own grill, it worked perfectly.  Those quirks produced a medium-medium well steak instead of the desired medium rare, but still incredibly juicy, tender, and flavorful.  I have one more Tri-Tip to cook and I'll make the necessary adjustments to achieve the medium rare I'm after.
     
    Buddy
    #11
    ces1948
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/26 23:43:54 (permalink)
    I found tri-tip here in Florida at Publix a few month ago. I did not buy it as I seem to have a propensity of late of not cooking things well and had never cooked it before.
    #12
    kaszeta
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/27 00:09:58 (permalink)
    You never see it around here, but our local butcher was more than happier to look up it up (NAMP 185D) and cut them for us when he broke down primal cuts.
    #13
    Foodbme
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/27 02:41:36 (permalink)
    FREE Meat Buyers Guide
     
    http://www.chefs-resources.com/files/Meat-Buyers-Guide-PDF/IMPS%20Beef%20Guide.pdf
     
    Just saw some for sale at Fry's (Kroger) here in Gilbert. $8.99 #
      
     
    post edited by Foodbme - 2013/07/27 17:12:28
    #14
    FriedClamFanatic
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/27 09:43:24 (permalink)
    While not commonly available in PA, I have found at least one butcher that offers it.....sporadicaly
    #15
    WarToad
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/29 12:48:57 (permalink)
    Tri-tip is something I saw frequently on the west coast,  It's a rare day I see it now.  Which is too bad, it's a favorite roast of mine.  Give it a good itallian herb run, slow grill or roast, let it set up in the fridge and it's my go-to deli beef for sammiches of all kinds.
    #16
    CajunKing
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/29 15:10:43 (permalink)
    WarToad

    Tri-tip is something I saw frequently on the west coast,  It's a rare day I see it now.  Which is too bad, it's a favorite roast of mine.  Give it a good itallian herb run, slow grill or roast, let it set up in the fridge and it's my go-to deli beef for sammiches of all kinds.

     
    You know an Italian guy named Herb?? Why'd you make him run? 
    #17
    WarToad
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/30 15:29:54 (permalink)
    Spelnig ib bery harg.
    #18
    CajunKing
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/30 16:00:33 (permalink)
    Know ets Knot!
    #19
    3 Olives
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    Re:Question for BUTCHERS about Tri-Tip's 2013/07/30 18:40:00 (permalink)
    BackRhodes

    Hello...

    As a native of California we are very fond of Tri Tip roasts...

    But folks back east don't know what these are (also known to some as Santa Maria cut)...

    My question is for qualified BUTCHERS:  how would you describe and instruct a butcher "back east" on how to produce a Tri Tip (I think it's part of the loin?)...

    Thanks...

    This is a lot like the My favorite hot dog lies (in no particular order) thread by John Fox. He thinks people in the south don't know what good hotdogs are.
    If you don't know what Tri Tip is that's OK. We, in Charlotte, NC , know what Tri Tip is and it is readily available here. I can drive 2 miles south and buy a good Tri Tip or drive 9 miles north to a gas station/convenience store/butcher shop and buy a beautiful Tri Tip.
    #20
    beckysuea
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    Re:Question for BUTCHERS about Tri-Tip's 2013/08/05 04:42:49 (permalink)
    They have tri-tips at Kroger at least in Fishers, IN.   If they don't have them that day, they will order them for you.
    #21
    johnlockedema
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    Re:Question for BUTCHERS about Tri-Tip's 2013/10/23 10:27:40 (permalink)
    My local butcher/abbatoir, Green Village Packing in Green Village/Chatham, NJ, sells tri-tips.
    #22
    mayor al
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    Re:Question for BUTCHERS about Tri-Tip's 2013/10/23 19:30:50 (permalink)
    I recently bought a couple of Meat-Cutting Guidebooks for Beef...to learn more about the various cuts as we get ready for our Bison hunt this winter. Both of them have info about the 'Tri-Tip' cut and how to do it.
     
    Check on-line for u-tube and illustrations available there. Plenty of free intruction publications available thru places like the Purdue University Extension Service.
    post edited by mayor al - 2013/10/23 19:33:02
    #23
    chewingthefat
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    Re:Question for BUTCHERS about Tri-Tip's 2013/10/31 17:00:42 (permalink)
    For whatever reason, Tri Tips seem to take to marinade better than most cuts of beef.
    #24
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