One of the Butcher’s Cuts

Up until the 1950’s Tri Tip was a cut of beef that did not get any attention. Butchers would use the cut of beef mostly in a mix with other cuts for ground for burger or cubed up for stew meat.

The triangular cut of beef didn’t have a calling for until a butcher in the Santa Maria area of California had grilled up a Tri Tip and sampled it out as a steak.

After the Tri Tip started to gain popularity in California and the west coast, it was hardly seen on the east coast. Many beef processing houses decide what cuts of meat to send where depending on the popularity and requests from different regions.

Ask your Butcher for Tri Tip

Depending on where you are at, the butcher may not be familiar with Tri Tip or may think you are talking about Steak Tips if you are on the east coast.

The meat that is cut for Steak Tips is not Tri Tip, it is most likely cut from a sirloin or another cut.

Tri Tip is a great steak for marinating either with a wet marinade or a dry rub. Grilling the meat is best flavor on a Tri Tip but roasting in the oven is a good alternative.

I have used Tri Tip in other cooking methods as well, slice against the grain for an asian dish is a flavorful steak to use versus other cuts.

Correct Slicing Produces Tender Tri Tip

Be sure to cut across the grain no matter what cooking method you are going to use. Tri Tip has grain in the meat that runs two directions.

The best way to describe how to cut is to look at the direction of the grain and you will see that the middle point of the Tri Tip is roughly a dividing point where the steak can be divided into two pieces. Then you can cut smaller more manageable pieces to easily slice.

Tri Tip is a great steak to use after grilling to slice for a panini or left over as a cold sandwich.

ENJOY!