The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom, and "culotte" in France. In Spain, however, the tri-tip is often grilled whole and called the punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo.This cut is very versatile in how it can be prepared, the preferred method is slow-smoking, but Tri-tips can also be marinated or seasoned with a dry rub, and cooked over high heat on a grill, or on a rotisserie, or in an oven. After cooking, the meat is sliced across the grain before serving.In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.
Tri-tip ROCKS.....
Quote from: Robmeister on April 11, 2007, 02:18:20 PMTri-tip ROCKS.....That's one drink that even the Schro has never had!
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