I’ve heard that the tri-tip or ‘triangle cut’ roast of beef is still relatively unknown in many parts of the United States. It’s taken from the bottom sirloin — that portion of the cow above the flank and in front of the round, near the muscles moving the animal’s rear leg. Certainly that portion of the animal used everywhere you go, but it seems that the manner of butchering a cow resulting in a tri-tip is still somewhat unusual and distinctive to the western United States.
You can roast it, but it’s better grilled. It comes out flavorful and with the precisely right amount of fat for my taste, and when prepared right, it can be every bit as juicy and flavorful as a tenderloin. I take it for granted that I’ll have access to what to me is a superior cut of beef at an affordable price. I had some for dinner last night at a friend and colleague’s house, and it was great. I’m still thinking about it and I wish I could have some now for lunch on a sandwich, but we ate it all at dinner.
So especially for people from points east in the United States or globally, is this a cut of beef with which you’re familiar?
Tri-tip is pretty common here in the PNW. For reasons I cannot begin to fathom, tri-tip and pork tenderloin were all but unknown in the mid-90s – and then they were simultaneously everywhere, being served at every single summer outdoor party.
Eh, I was into tri-tip and pork tenderloin before they were cool.
Of course you were, Hipster! And now it’s passé since other people like it, and therefore you won’t eat it again.
…Too bad for you.
I’ll still eat them, but only ironically.
(Pushes black frame glasses back on nose).
I’m into new cuts of meat now. You probably haven’t heard of them.
this comment is so many kinds of space awesome i can’t count them all.
One of our local meat markets, Karem’s, specializes in the tri-tip.
http://www.karem.com/triangle.php
It’s a great cut of meat.
I learned about it from my aunt in Fresno. It’s still not common in the upper Midwest (at least my part of it). I concur with your praise of it–my aunt knew how to grill it well.
I would say it is very common in New York and San Francisco. A lot of places have tri-tip sandwiches or supermarkets sell the cut.
I never heard of tri-tip until I moved out West from New England, but then, I had never heard of pit bulls until I came out here either. Did they have either of those in the ’80s back East?
But I went to a barrel race in Livermore and they were grilling dozens of tri-tips. It really is great on the grill…sear it, wait for it to plump up and then get firm, let it rest for 5 minutes and it comes out medium rare every time. Carve it from the point. I think that’s about all you need to know to get it right.
Tri-tip NOM. Like Max, I hadn’t heard of it on the East Coast… it came up occasionally in Montreal. Here in CO it is de rigueur.
I’m in San Luis Obispo — just to the north of Santa Maria, where tri tip got its start. It’s very much a local specialty here.
I grew up in SLO, and you are right about Santa Maria. In fact, Santa Maria style BBQ is actually kinda famous as being the other, other BBQ, and it is beef based. Now you just need some pinquito beans…
I learned about it from visiting Zazzy’s family in Ventura County.