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Is this really a Tri Tip? - Page 2

post #21 of 30
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

I apologize, totally missed this one!  You have a sirloin tip roast, and you get the following:

 

Sirloin Tip Ball Tip:

 

 

 

Sirloin Tip Flap:

 

 

 

Sirloin Tip Tri Tip:

 

 

 

The narrow white strip on the bottom is where it pulled off the bone from the femur, next to the round.

 

Did a great job separating it, how were the steaks? 

 

Thanks Pops!! All three steaks were really good, with great beefy flavor! I ended-up ordering another of the same cut from a local farmer, so I can keep in practice. biggrin.gif

 

Here's some q-view of my cook, if you want to check it out: http://www.smokingmeatforums.com/t/145437/tri-tip-and-friends

 

Thanks again for those details, very informative! 

 

Suie

post #22 of 30

As Pops usually does, he nailed it!

 

Not exactly the whole sirloin because the sirloin covers a lot of area.

 

Looks like the "bottom sirloin butt?  Cut into the tri tip, the ball tip and the flap.

 

Good luck and good smoking.

post #23 of 30
Thread Starter 
Quote:
Originally Posted by Venture View Post

As Pops usually does, he nailed it!

 

Not exactly the whole sirloin because the sirloin covers a lot of area.

 

Looks like the "bottom sirloin butt?  Cut into the tri tip, the ball tip and the flap.

 

Good luck and good smoking.

 

Bottom sirloin butt was the term I came across at the California Beef Council. One of my posts originally included a link to it, but it got removed. Anyway, I believe this is where it is on the hoof. It looks like the bottom right corner near the shank might be the area Pops was talking about, where it attaches to the leg?

post #24 of 30

Yes that's where it's located.  Pop's was right, it's a sirloin tip and that's what it should be labeled unless terms of cuts have been changed by  the USDA who knows.  When we ordered these, they came in a box labeled "Knuckles" and thats what we called it in the shop, however once it hit the counter it was called a sirloin tip.  The top part of the tip is cut for tip steaks. The ball tip is an extention of the tip. So the next time you order this ask for a sirloin tip roast or if you want a tri tip order that.  Now i know you asked for a tri tip and i bet the butcher just heard tip. I believe on the east coast a "london broil" is called a top round around here.  A "delmonico steak" out east is a rib eye around here. I realy haven't been paying attention to labels when i buy meat, just by looking at it. Maby i should pay attention and see if any changes on labeles since i retired. Would not be surprised. Reinhard

post #25 of 30
Thread Starter 
Quote:
Originally Posted by Reinhard View Post

Yes that's where it's located.  Pop's was right, it's a sirloin tip and that's what it should be labeled unless terms of cuts have been changed by  the USDA who knows.  When we ordered these, they came in a box labeled "Knuckles" and thats what we called it in the shop, however once it hit the counter it was called a sirloin tip.  The top part of the tip is cut for tip steaks. The ball tip is an extention of the tip. So the next time you order this ask for a sirloin tip roast or if you want a tri tip order that.  Now i know you asked for a tri tip and i bet the butcher just heard tip. I believe on the east coast a "london broil" is called a top round around here.  A "delmonico steak" out east is a rib eye around here. I realy haven't been paying attention to labels when i buy meat, just by looking at it. Maby i should pay attention and see if any changes on labeles since i retired. Would not be surprised. Reinhard

 

Ah maybe it's a regional thing to California.

 

I would like to give the butcher the benefit of the doubt but the roast came labeled as Tri Tip, so I think they just didn't know what they were doing. And every other local butcher I asked said they don't cut Tri Tip. One of the disadvantages of living in a small town, I guess!

 

 

Thanks Reinhard, appreciate your expertise!

post #26 of 30
Quote:
Originally Posted by Reinhard View PostA "delmonico steak" out east is a rib eye around here.

while I know about how the names of the parts of meats differ from region to region, I never knew this.  being that I love rib-eyes to death, this knowledge would have helped me greatly when instead I ordered a $45 plate of top sirloin at a fancy steakhouse this past weekend.  the delmonico steak was listed right beneath it on the menu, I shoulda asked the waiter about that one.

 

anyway, the top sirloin was tasty, if anyone asks.

post #27 of 30
Quote:
Originally Posted by Suie View Post

 

Ah maybe it's a regional thing to California.

 

I would like to give the butcher the benefit of the doubt but the roast came labeled as Tri Tip, so I think they just didn't know what they were doing. And every other local butcher I asked said they don't cut Tri Tip. 

they are missing out!  maybe now is the time to introduce your local butchers to a platter of your smoked tri tips?

post #28 of 30
This was a good little crash course on tri tip. Thanks to all who contributed. I have a small stash of red oak wood and I've read that's the traditional wood to use when smoking tri tip, so it's on my list for sure.
post #29 of 30
Thread Starter 
Quote:
Originally Posted by MarkBeer View Post

they are missing out!  maybe now is the time to introduce your local butchers to a platter of your smoked tri tips?

 

Oh, excellent idea!! biggrin.gif

post #30 of 30

Not a sirloin tip.  Right next to it, but a different cut. Different cuts in different regions use different names, but there are more standardized designations for cuts now from NAMP and IMPS.

 

The tri tip is from the bottom sirloin butt.  Bottom sirloin butt is divided into three standardized cuts.  The ball tip, NAMP/IMPS 185b.  The flap, 185a. And the tri tip, 185c untrimmed or the 185d trimmed.

 

When the tri tip is cut into steaks, it gets even more confusing.  Called everything from a tri tip steak, to a culotte steak(incorrectly), to a Newport steak.  Not a  really bad steak when sliced that way, but I prefer grilling them whole.

 

Good luck and good smoking.

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