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Tri Tip by any other name?

  • b

I have noticed that in Califoria they have a popular cut of beef called Tri Tip. I never heard this term back east. Does anyone know the east coast term for this cut?

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  1. According to the Uniform Retail Meat Identity Standards, tri-tip's UPC number is 1429 and tri-tip's IMPS/NAMP code is 185C. (I can just hear your butcher saying "I got yer NAMP Code 185c hright here, buddy!")

    I didn't make that up, honest. It's sometimes called a triangle roast, or sirloin tip roast.

    Now you're going to want to know what a Santa Maria sandwich is.

    Link: http://eatingchinese.org

    2 Replies
    1. re: Gary Soup

      Thank you, and, for your sake, I hope your head is filled with this information for practical purposes.

      1. re: Biz Peterson

        saw it in Kroger's newspaper ad this week in Toledo, OH. (first time I've seen it locally)

    2. j
      JK Grence (the Cosmic Jester)

      As far as I know, any other name will remind you that it's tri-tip. It's definitely a West thing... I think the farthest east tri-tip goes is Texas.

      Link: http://thecosmicjester.blogspot.com

      3 Replies
      1. re: JK Grence (the Cosmic Jester)

        I saw tri-tip in the meat case recently at Guido's Market in the Berkshires, so maybe it's starting to move East.

        1. re: JK Grence (the Cosmic Jester)

          Trader Joe's in Massachusetts carries tri-tips - regular and pre-marinated. So they use that term as far east as Boston. :-)

          1. re: JK Grence (the Cosmic Jester)

            Tri-tip has long been carried by the upscale Treasure Island chain in the Chicago area - you can buy 'em plain, or already rubbed. Interestingly, though, the other two big grocery chains here - Jewel, which is owned by Albertson's, and Dominick's, by Safeway, do not carry the cut, despite both chains being HQ'ed out West. Go figure.

            TI has WAY better meat, anyway.

          2. I used to use tri-tips for steak sandwiches in the NYC restaurant I used to run. Started using them in the mid-80s and stopped when they became very hard to get in the mid to late 90s. I never saw them in retail stores though.

            1. Also called a bottom sirloin. Until recently over 90% were comsumed in California- it's a left coast thing.

              1 Reply
              1. re: Tom Hall

                And most of California's consumption is in the nondescript community of Santa Maria, where you'll see a pall of blue smoke rising from half the back yards and from nearly every church parking lot on Saturdays.

                Link: http://www.barbecue-online.co.uk/barb...

                Image: http://www.barbecue-online.co.uk/barb...

                1. re: pepperann

                  Hi Pepperann! Do you know about the Rogue Valley Slow Food Tri Tip bbq coming up? Call me for info if you are interested!