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Chewing the fat with my butcher today about tri tips

post #1 of 18
Thread Starter 
I told him that I picked up a tri from another butcher since he didn't carry it...he goes on to say it's a West Coast thing and our area sticks to different "recipes"for the sirloin. Imo more folks here would love them if they were exposed to them.
Ugh...I can't wait for our Costco to open...Has to be less than 7.99 per lb. right?
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post #2 of 18
I need a costco too.

Nearest one is 1.5 hours away.
post #3 of 18
Nope my Costco here sells the trimmed nonfat tri tip for $7.99/pound. That's why I buy it at our wholesaler. You must have one there of some sorts. United Grocers, Cash and Carry, butchers and packers, I don't know.. Ask the chef at your favorite restaurant where they get their meat!!!
post #4 of 18
Thread Starter 
Ugh Case you just burst my bubble! How can a Joe schmo purchase from a wholesaler??
post #5 of 18
Thread Starter 
Or do they sell to the public?
post #6 of 18

I lucked out and bought several at Albertson's in Colorado Springs @$3.99 lb, then the following week Safeway had them for $3.99 lb. 

post #7 of 18

I asked my butcher about the tri-tip and he also played it down as a west coast thing, a fad, out of date. Must be some motive there. I asked about a cut that my favorite restaurant chef suggested, the Teres Major. He said that he could get it but that his sirloin tips are better. Still would like to try it. 

post #8 of 18

Yes your butcher was correct in implying that tri-tip was a west coast thing. However he/she is wrong as its not a fad and it is spreading. In fact the moderator on another forum teaches a couple of recipes in his class and he's in the mid west. I just joined the Tri-Tip party quite by accident and have done a lot of research before buying at Costco. In the late spring I picked up trimmed USDA Prime at $7.99 lb. I also picked up two cryo-vac USDA Prime at $4.69 lb, of course the price has gone up. Now I not only have dry aged Tri-Tips, but also the requisite Santa Maria Rub and red oak chunks for smoke and oak lump charcoal for heat. Taste? As close to original Santa Maria-style Tri-Tip as you can get (excellent!). Unfortunately there are only two Tri-Tips per cow, and in the summer grilling season they can get in short supply in a hurry.

post #9 of 18

Many wholesalers have a "Cash'N'Carry" retail outlet for local folks; we enjoy shopping at Bassham's Cash'n'Carry in Fort Worth, a restaurant Supply House Wholesaler with a full range of meats, also.  I get pork butts there at 1.34 / lb., case of 8.

 

 

post #10 of 18
Quote:
Originally Posted by Pops6927 View Post

Many wholesalers have a "Cash'N'Carry" retail outlet for local folks; we enjoy shopping at Bassham's Cash'n'Carry in Fort Worth, a restaurant Supply House Wholesaler with a full range of meats, also.  I get pork butts there at 1.34 / lb., case of 8.

 

 

I have not heard of this until now. I must check it out!

Thanks Pops!

post #11 of 18
Quote:
Originally Posted by freddh View Post

Yes your butcher was correct in implying that tri-tip was a west coast thing. However he/she is wrong as its not a fad and it is spreading. In fact the moderator on another forum teaches a couple of recipes in his class and he's in the mid west. I just joined the Tri-Tip party quite by accident and have done a lot of research before buying at Costco. In the late spring I picked up trimmed USDA Prime at $7.99 lb. I also picked up two cryo-vac USDA Prime at $4.69 lb, of course the price has gone up. Now I not only have dry aged Tri-Tips, but also the requisite Santa Maria Rub and red oak chunks for smoke and oak lump charcoal for heat. Taste? As close to original Santa Maria-style Tri-Tip as you can get (excellent!). Unfortunately there are only two Tri-Tips per cow, and in the summer grilling season they can get in short supply in a hurry.

freddh....noticed that this is your first post with us on SMF.  Would you mind popping over to Roll Call so we can give you a proper SMF Welcome?

 

Also...I am sorry...but I had to edit your offsite link in this post.  Jeff the owner of SMF doesn't not allow off site links.

 

Kat

post #12 of 18
I have never seen tri tip in my area until this morning, I was in Publix getting some chuckies that were on sale and saw a tri tip, $8.69/lb! huh.gif Really? Then right next to it was a few standing rib roasts for $7.99/lb, I thought that was high for them, I've bought them for $5.99/lb. So I guess no tri tip for me!
post #13 of 18
Quote:
Originally Posted by FWIsmoker View Post

Or do they sell to the public?

Missed this, SMF has quit sending me emails to my subscriptions for some reason... Ours used to require that you had a business check or employer EIN but now they've opened to the public. I think they were not making it when Costco came to town.
post #14 of 18
Quote:
Originally Posted by S2K9K View Post

I have never seen tri tip in my area until this morning, I was in Publix getting some chuckies that were on sale and saw a tri tip, $8.69/lb! huh.gif Really? Then right next to it was a few standing rib roasts for $7.99/lb, I thought that was high for them, I've bought them for $5.99/lb. So I guess no tri tip for me!

I've never seen one in our Publix so I have to run over to Costco each time I want one.
post #15 of 18

I dont see many tri tips around here as well.  They do have them at places like Costco and Sam's Club here on a regular basis in cryovac. The local Cub here try's to put them on sale once in awhile for 4.99 trimed and they just dont sell. The problem is that most people dont know what they are and the butchers dont realy try to educate the folks so they stick to the normal well known cuts. When they do put them on sale i wait a few days for them to get close dated and pick them up when they reduce them.  Same with flat iron steaks. The steak i buy the most is chuck eye's. Best value and great taste. If you do get a tri-tip make sure you take the silver skin off if not already trimmed. Reinhard

post #16 of 18

albertsons has always had the best deals here...even better than sam's with more selection too

post #17 of 18

Freddh-  Let's see..... You have dry aged Tri Tip, Santa Maria rub, and Red Oak to turn it into beef heaven. 'spose you're going to cook it on one of those traditional crank up grills too? Only thing you left out is your address & when it'll be done!!!    Turning green with envy! Grill on Bro!!!
 

post #18 of 18

Wow if you guys haven't had tri-tip your missing out on a huge treat.  I get Angus at 10 per page from Restraint Depot.  I usually load up my WSM with Red Oak and smoke them for about an hour at 220 then do a reverse sear with the grate right over the fire.  You basically want the meat about 3-4" over the flame to give it a nice sear.  Let it rest for 10-15 then slice. 

 

You really have to pay attention when slicing as the grain on tri-tips go 3 different ways so just make sure you are going against the grain.  I usually slice them bottom side up so I can see the grain better. 

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