Quote:
Originally Posted by MrsMcD
So what is Tri Tip? I don't think I have had that.
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That was new to me also - - looks good! Looks like it's a California thing.
The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. per side of beef.
In the US
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".)
Most popular in the Central Coast region of California,[1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.
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