The tri-tip is a cut of beef that refers to the bottom sirloin sub primal cut. It should be noted that top sirloin cap steak and tri-tip are often confused with each other. Untrimmed, the tri-tip weighs around 5 pounds.
The tri-tip is usually sliced into steaks, but can also be grilled in its entirety.
Video Tri-tip
Bottom Sirloin Subprimal Tri-Tip
In the United States, the Tri-Tip is understood to mean the bottom sirloin subprimal cut, a small triangular cut of beef consisting of the tensor fasciae latae muscle, which is inserted in the fascia latae (the connective tissue covering the quadriceps femoris muscle, which is one of the four muscles composing of the quadriceps extensor that is inserted in the patella, or kneecap, of the animal).
Origins
Donna Fong, a competition barbecue pitmaster, says that her father worked with Chico Rodriguez, the man who discovered and marketed tri-tip in Oakland, California. Mr. Rodriguez, not Mike Adams as previously assumed, is also credited with the widespread distribution of this cut throughout California and Oregon.
Sergio "Chico" Rodriguez II, (the son of Chico "The Man" Rodriguez), now an elected Commissioner of Bexar County Precinct 1 in Texas recalls the long days and into the night when his father would visit barbeque joint after barbeque joint handing out samples of this new-fangled cut of beef. According to Mr. Rodriguez, Sr. he encountered Fozzy "Long-Dong" Fong and Otto Schaefer, Sr. around a late night dinner barbeque with the cattle ranchers at the famed Schaefer Ranch. Otto, fascinated with this new cut of beef shortly thereafter made "Tri-tip" his claim to 15 minutes of fame.
In the United States, this cut was typically used for ground beef or sliced into steaks until the early 1950s, when Otto Schaefer, Sr., first barbecued it whole on the Schaefer Ranch. He introduced it to market in Oakland, California, and ranchers visiting the Schaefer Ranch from Santa Maria enjoyed it and took the idea home, where it was popularized by the Santa Maria Elks Club.
This is contrary to the online history of the Santa Maria Elks Club, which includes the account of Larry Viegas, a butcher at a local Safeway store. Viegas says that the idea to cook this part as a distinct cut of beef first occurred to his store manager, Bob Schultz, when an excess of hamburger existed in the store (into which meats from this part of the animal were usually ground). Viegas says that that day, Schultz took a piece of the unwanted meat, seasoned it with salt, pepper, and garlic salt, and placed it on a rotisserie for 45 minutes or an hour; the result was well-received, and Schultz began quietly marketing it as "tri-tip".
Regardless of claims to its origin, it became a local specialty in Santa Maria in the late 1950s. Today, it is seasoned with salt, pepper, fresh garlic, and other seasonings, grilled directly over red oak wood to medium-rare doneness. Alternative preparations include roasting whole on a rotisserie, smoking in a pit, baking in an oven, grilling, or braising in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving."
Sometimes labeled "Santa Maria steak", the roast is quite popular in the Central Coast of California and the Central Valley regions of California. It has begun to enjoy increasing favor elsewhere, as well, for its full flavor, lower fat content, and comparatively lower cost. Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue. In central California, the fat is left on the outside of the cut to enhance flavor when grilling, while butchers in many states trim the fat side for aesthetic purposes.
New York
The bottom sirloin subprimal steak is also known as "Newport steak", a name popularized by Florence Meat Market in New York City. The name came from the Newport cigarette quarter moon logo that the steaks resemble.
Europe
The bottom sirloin sub primal cut is called aiguillette baronne in France and is left whole as a roast. In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanz, and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish Tafelspitz, which serves it boiled with horseradish. In Spain, it is often grilled whole and called the rabillo de cadera.
South America
In Argentine asado, it is known as colita de cuadril. In Brazilian churrasco, it is known as maminha.
Cooking
This cut of beef is usually sliced into steaks, but can also be grilled in its entirety. It is also a popular cut of meat for producing chili con carne in the competitive chili-cooking circuits, supplanting ground beef because of low fat content producing little grease.
Maps Tri-tip
Confusion with Top Sirloin Cap
The term Tri-Tip is often erroneously used to refer to the cut of beef also known as the top sirloin cap, the flat triangular cap (biceps femuris muscle) that sits on top of the Top Sirloin Butt (gluteus medius muscle).
Europe
In France, the top sirloin cap is referred to as coulotte.
North America
In the United States, the top sirloin cap is also known as the coulotte, the knuckle, a rump cover, a rump cap, or a round sirloin tip roast.
In Mexico, it is known as picaña.
Central America
In Central American countries, like Costa Rica, the top sirloin cap cut is referred to as punta de Solomo.
South America
It is grilled as part of the Argentine asado and is known as tapa de cuadril (different from colita de cuadril) ; in Chile, it is a popular roast called punta de picana; in Colombian cuisine, it is a popular cut for grilled steaks and is known as punta de anca; and in Venezuela, it is known as punta trasera. In Brazil, it is a common cut for the traditional Brazilian churrasco and is known as picanha.
North American Meat Processors Classifications
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D for the bottom sirloin subprimal cut.
The classification NAMP 184D is for the top sirloin cap. The Sirloin Cap Steak, NAMP 1184D, is one of the steaks sometimes called Coulotte Steak, and it is cut from the top sirloin cap NAMP 184D.
References
Source of the article : Wikipedia
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