How have I never heard of a Tri-Tip??

[Smart]

It's pretty Common with a handful around here. They think they are being funny. You will find that they generally know it all too.

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[poisonivie]

How does a ranch become a major producer of one cow part and not the rest?..

Hey, it's no different than those places that only sell the wings off of buffaloes.

[Smart]

Hey, it's no different than those places that only sell the wings off of buffaloes.

LOL....see somebody has got a sense of humor..

[dbaio1]

Based on everything I have been able to find it is a cut off the bottom Sirloin. Sounds like a Liberal name to me that's just used to be different, sound familiar...... LMAO.

[Cantcatch5]

How does a ranch become a major producer of one cow part and not the rest?..

I would really like to buy a filet steer but I can only afford a balogna cow!

Actually I grew up working in a feedyard and they did have a customer that fed out Holstein steers specifically for the tenderloin and apparently it was very profitable. I was told they have a really large tenderloin and they grew it "organically" to increase sales price and the rest of the animal was ground to burger. It was odd to see pens of "milk cattle" in a feedyard but they were able to take an undesirable animal that many just knocked in the head and make some money off of it.

[CrookedArrow]

It's a Cali thing. I had it when I went to Bakersfield. I kept calling it brisket they kept correcting me as to tri-tip.

It was ok, nothing to brag about. With that stated maybe the place just wasn't great. It was a tri-tip samich.

[mjhaverkamp]

Yep a Cali thing, I have done them two ways, marinade over night, grill on a hot fire just like you would do a steak, cook it to medium rare, slice it across the grain about 1/2 inch thick, the other is to slow cook on a smoker or grill, cook to medium, slice it really thin across grain, serve on tortillas with pico.

[Briar Friar]

Yep a Cali thing, I have done them two ways, marinade over night, grill on a hot fire just like you would do a steak, cook it to medium rare, slice it across the grain about 1/2 inch thick, the other is to slow cook on a smoker or grill, cook to medium, slice it really thin across grain, serve on tortillas with pico.

Cool tip. Pun slightly intended. It looks like a stringy piece of meat that could easily be over cooked to jerky. I might take a virgin stab with a crockpot before grilling.

Never knew of this cut. Thanks for posting OP.

[KactusKiller]

Try tip is the cap off a sirloin. Best smoked to rare. If you have ever had smoked sirloin at Texas land and cattle or the "house specialty" at Texas de Brazil that is Tri tip.

[bboswell]

How have I never heard of a Tri-Tip??

I smoke mine just just like the flat of a brisket and is awesome!

[KactusKiller]

I think some are confusing shoulder Claude with tritip, shoulder Claude is cooked like brisket, trip tip is just a cut of sirloin.

[brrdnk]

Love the Tri tip. Great cut of meat. Try using the sous vide method of cooking it.

http://discussions.texasbowhunter.com/forums/showthread.php?t=596015

[60 Deluxe]

There were several "new" steaks to come to market twenty or so years ago. The meat packers are always looking for something to add value to the carcass and they and the meat research labs came up with some new steaks to sell. I was generally unimpressed with them and quit buying the tri tip and flat iron after a few experiments. One of my favorite steaks from my young years when I had little money was a first cut seven bone. I seldom see seven bone steaks anymore but when I do I will sort through and look for a first cut. If the marbling is half way decent, I will buy it.