What cut of meat is tri-tip?

Question

I used to live in CA and you could find tri-tip in just about any grocery store. Now that I'm in VA, it's disappeared. Can anyone tell me exactly what cut tri-tip is so I can ask my butcher for it?

Answer 1

Tri-tip also goes by the name "bottom sirloin butt" and "triangle roast", due to its triangular shape. If you go to http://host79.ipowerweb.com/~virtualw/charts/tritip.pdf and print it out to give to your butcher he will know what you mean. Also http://www.virtualweberbullet.com/tritip1.html explains the cut

Answer 2

I love tri-tip! We also moved from CA to TX, and when I asked the butcher for it, she said "You're not in California!" Apparently they cut the whole sirloins different here, so it's not readily available. If you belong to Costco or Sam's Club, you can get it there.

Answer 3

even if reduce into slices or chunks, meat might want to continually be reduce adverse to the grain for max tenderness (except a recipe highly says in the different case). Lean meat is created from lengthy, skinny muscle fibres joined at the same time in bundles which set up its texture: advantageous-grained meat is composed of small fibres in small bundles; coarse-textured meat has great fibres in additional beneficial bundles. The grain of the beef is the route in which those fibres run. slicing adverse to the grain severs those stringy fibres and makes the beef teeth-gentle, at the same time as slicing the beef with the grain leads to slices that are fibrous and harder to chew by.

Answer 4

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast or steak because of its shape.

Answer 5

California is the only state that provides tri tip cuts.

Answer 6

Any good butcher at a meat shop will know what it is.

Coach