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store in the late 1950s, claimed that the idea to cook this as a distinct cut of beef first occurred to his store manager, Bob Schutz, when an excess of hamburger existed in the store (into which this part of the animal were usually ground). Viegas says that
Schultz took a piece of the unwanted meat,
723:
The cut was known in the United States as early as 1915, called "the triangle part" of the loin butt. Rondo (Ron) Brough, a butcher for the US Army during World War II working in
Southern California, claimed that he created the "triangle tip" cut as a way to gain an extra portion of meat for the
696:
The term "tri-tip" is used across the US, but is especially popular in
California. The precise origin of the name for this cut of beef is unclear, with several sources claiming original usage of the term. This cut of beef has been referred to by a variety of names including
906:. To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.
724:
troops by reorienting nearby cuts and eliminating scrap. This practice caught on with Brough's Army colleagues and after the War, they began cutting and serving triangle tip throughout restaurants and butcher shops in
California.
741:
Triangle tip, cooked in wine, was served at Jack's
Corsican Room in Long Beach in 1955. The cut was marketed under the name "tri-tip" as early as 1964, at Desert Provisions in Palm Springs.
814:. In central California, the fat is left on the outside of the cut to enhance flavor when grilling, while butchers elsewhere trim the fat side for aesthetic purposes.
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It became a local specialty in Santa Maria in the late 1950s. Today, it is seasoned with salt, pepper, fresh
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for 45 minutes or an hour; the result was well-received, and
Schultz began marketing the cut as "tri-tip".
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claimed to have originally named and marketed tri-tip under the name "Newport steak" in the 1950s.
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Sometimes labeled "Santa Maria steak", the roast is popular in the
Central Valley regions and the
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muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from
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on a grill. After cooking, the meat is normally sliced across the grain before serving.
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is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the
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851:, and in southern Germany it is called the same name as the traditional and popular
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1961:
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This cut of beef can be sliced into steaks, grilled in its entirety, or used in
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Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and
Cooking Meat
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1105:"The Desert Sun from Palm Springs, California on September 16, 1964 · Page 9"
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979:"Steak Tips? East Coast and West Coast Differ on Sirloin Tips and Tri-Tip"
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wood to medium-rare doneness. Alternative preparations include
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Otto
Schaefer Sr. originally named and marketed tri-tip in
1239:"The Best Inexpensive Steak For The Grill Part 5: Tri-Tip"
688:
2176:
1062:"Jack Ubaldi, 90, a Chef, Butcher, Author and Teacher"
1167:
1007:
1215:"Argentinean Cuts of Beef : Asado Argentina"
1118:
1116:
1114:
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2426:
1111:
1014:. New York, NY: Macmillan Publishing Company.
1005:
861:, which serves it boiled with horseradish. In
771:, and other seasonings, grilled directly over
1555:
1292:
1257:"Grilled or Oven-Roasted Santa Maria Tri-Tip"
637:
258:Prawn cocktail, steak and Black Forest gateau
957:"Six Affordable Steaks You Should Be Buying"
865:, it is often grilled whole and called the
1562:
1548:
1299:
1285:
1159:
1006:Ubaldi, Jack; Crossman, Elizabeth (1987).
1001:
999:
830:and is left whole as a roast. In northern
644:
630:
27:
1087:"Moved: Beef "Tri-Tip" - The BBQ Butcher"
1204:, CIV (Centre d'Information des Viandes)
1050:My Father, a butcher in Oakland (Part 4)
687:
655:
996:
976:
660:Tri-tip dinner with gravy, served with
42:Bottom sirloin triangular cut (tri-tip)
33:Bottom sirloin triangular cut (tri-tip)
2464:
970:
1543:
1280:
1165:
1039:. J. Willy. – via Google Books.
1034:
1149:"Tri-Tip - The Virtual Weber Bullet"
2447:2008 US beef protest in South Korea
810:, tri-tip is considered central to
13:
1478:
1471:
14:
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1569:
1174:. Philadelphia, PA: Quirk Books.
1035:Willy, John (17 September 2018).
2386:Bovine spongiform encephalopathy
1306:
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872:
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59:
1249:
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977:Keohane, Dennis (30 May 2018).
783:in a pit, roasting in an oven,
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1:
943:
744:Larry Viegas, a butcher at a
683:
7:
959:. Chad Chandler. 2012-05-09
909:
804:Central Coast of California
10:
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890:In Brazil, it is known as
812:Santa Maria-style barbecue
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1920:
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1091:askabutcher.proboards.com
817:
734:Butcher and restaurateur
54:
46:
38:
26:
2391:Beef hormone controversy
2269:Steak and kidney pudding
293:Steak and kidney pudding
158:Bistecca alla fiorentina
1195:"L'aiguillette baronne"
779:whole on a rotisserie,
752:seasoned it with salt,
2022:Calf's liver and bacon
1840:Frankfurter Rindswurst
1483:
1476:
1219:www.asadoargentina.com
1153:virtualweberbullet.com
693:
665:
2102:Hortobágyi palacsinta
1482:
1475:
1166:Green, Aliza (2005).
760:, and placed it on a
691:
659:
2284:Steak and oyster pie
2032:Chateaubriand (dish)
1935:List of steak dishes
926:List of steak dishes
674:tensor fasciae latae
298:Steak and oyster pie
288:Steak and kidney pie
131:List of steak dishes
2477:Californian cuisine
2222:Roast beef sandwich
2042:Chicken-fried steak
1659:Chateaubriand steak
1170:Field Guide to Meat
1037:"The Hotel Monthly"
824:aiguillette baronne
729:Oakland, California
591:List of beef dishes
193:Chicken fried steak
183:Chateaubriand steak
78:Part of a series on
23:
2416:Ractopamine - Beef
2259:Shooter's sandwich
2127:Karađorđeva šnicla
1947:Blanquette de veau
1764:Standing rib roast
1709:Restructured steak
1599:Cow–calf operation
1484:
1477:
1261:The New York Times
1200:2007-10-15 at the
1066:The New York Times
888:colita de cuadril.
855:and Austrian dish
837:BĂĽrgermeisterstĂĽck
822:Tri-tip is called
694:
666:
664:, parsley potatoes
606:Restructured steak
278:Standing rib roast
65:Media: Tri-tip
19:
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2458:
2455:
2454:
1916:
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1536:
1124:"Elks Lodge 1538"
886:, it is known as
867:rabillo de cadera
704:Santa Maria steak
654:
653:
73:
72:
39:Alternative names
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2424:
2423:
2411:Meat on the bone
2264:Soup Number Five
2187:Pozharsky cutlet
1977:Beef noodle soup
1962:Beef bourguignon
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1126:. Archived from
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601:Meat on the bone
373:Hindquarter cuts
368:Forequarter cuts
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2427:US beef imports
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2334:Vitello tonnato
2289:Steak au poivre
2234:Salisbury steak
1987:Beef Stroganoff
1957:Beef Wellington
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1850:Montreal smoked
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1744:Shoulder tender
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2348:Related meats
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2339:Wallenbergare
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2319:Veal Milanese
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2162:Nilagang baka
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2097:Hamburg steak
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1181:1-931686-79-3
1177:
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1154:
1150:
1144:
1130:on 2014-05-23
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873:South America
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842:PastorenstĂĽck
839:
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829:
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806:. Along with
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719:United States
716:
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699:Newport steak
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343:Surf and turf
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333:Steak tartare
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223:Hamburg steak
221:
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218:Finger steaks
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203:Bollito misto
201:
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153:Bife a cavalo
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92:Main articles
89:
88:
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82:
81:
77:
76:
66:
62:
57:
56:
53:
49:
45:
41:
37:
30:
25:
2472:Cuts of beef
2249:Sha cha beef
2142:London broil
2117:Jellied veal
2112:Italian beef
2092:Hayashi rice
1982:Beef on weck
1860:Meat extract
1788:
1689:Hanger steak
1674:Filet mignon
1619:Osorno Steer
1614:Organic beef
1426:
1393:Filet mignon
1308:Cuts of beef
1264:. Retrieved
1260:
1251:
1243:Serious Eats
1242:
1233:
1222:. Retrieved
1218:
1209:
1190:
1169:
1161:
1152:
1143:
1132:. Retrieved
1128:the original
1099:
1090:
1081:
1070:. Retrieved
1068:. 2001-07-28
1065:
1056:
1045:
1030:
1009:
987:. Retrieved
985:. ButcherBox
982:
972:
961:. Retrieved
951:
901:
891:
887:
881:
876:
866:
856:
849:HĂĽferschwanz
848:
841:
835:
823:
821:
801:
766:
743:
740:
733:
726:
722:
712:
709:triangle tip
708:
703:
698:
695:
669:
667:
662:brown butter
523:Char grilled
489:
361:Cuts of beef
323:Steak frites
308:Steak burger
268:Sha cha beef
253:Italian beef
238:Pepper steak
228:London broil
2443:South Korea
2324:Veal Orloff
2309:Tiyula itum
2274:Steak Diane
2239:Saltimbocca
2082:Gored gored
2072:Ginger beef
2047:Cordon bleu
2037:Cheesesteak
1997:Boiled beef
1952:Beef olives
1835:Corned beef
1759:Skirt steak
1754:Top sirloin
1704:Ranch steak
1679:Flank steak
1664:Chuck steak
1649:Blade steak
1594:Beef cattle
1405:Top sirloin
921:Cut of beef
808:top sirloin
758:garlic salt
746:Santa Maria
736:Jack Ubaldi
616:Steak sauce
611:Steak knife
502:Preparation
485:Top sirloin
348:Swiss steak
318:Steak Diane
188:Cheesesteak
178:Carne asada
163:Boiled beef
16:Cut of beef
2466:Categories
2406:Darkcutter
2329:Veal Oscar
2304:Tafelspitz
2244:Selat solo
2229:Ropa vieja
2217:Roast beef
2202:Ragout fin
2107:Iga penyet
2067:French dip
1784:Tenderloin
1739:Short ribs
1734:Short loin
1684:Flap steak
1582:Production
1512:Short ribs
1461:Silverside
1388:Tenderloin
1371:Short loin
1224:2017-12-02
1134:2014-05-23
1072:2019-07-06
989:2023-07-28
963:2017-12-03
944:References
858:Tafelspitz
793:Dutch oven
762:rotisserie
680:cut 185C.
563:Salt-cured
480:Tenderloin
455:Silverside
248:Roast beef
118:Steakhouse
113:Pork steak
108:Fish steak
50:Beef steak
2396:Beef ring
2182:Pot roast
2132:Kare-kare
2002:Bruscitti
1930:Beefsteak
1908:Testicles
1808:Processed
1719:Rib steak
1609:Kobe beef
1354:Prime rib
1337:Flat iron
983:Just Cook
879:Argentine
684:Etymology
543:Marinaded
513:Barbecued
410:Flat iron
243:Pot roast
103:Beefsteak
2314:Tongseng
2167:Ossobuco
2157:Neobiani
1967:Beef bun
1942:Balbacua
1855:Pastrami
1825:Bresaola
1794:Trotters
1628:Products
1451:Popeseye
1410:Baseball
1198:Archived
910:See also
853:Bavarian
789:braising
785:grilling
777:roasting
711:”, and "
596:Doneness
273:Shawarma
2360:Beefalo
2299:Tartare
2212:Rendang
2192:Puchero
2147:Mechado
2057:Dendeng
2017:Cachopo
2007:Bulgogi
1789:Tri-tip
1749:Sirloin
1714:Rib eye
1699:Picanha
1654:Brisket
1497:Brisket
1446:Picanha
1427:Tri-tip
1400:Sirloin
1364:Rib eye
1266:6 April
898:Cooking
892:maminha
846:Austria
832:Germany
797:searing
781:smoking
773:red oak
749:Safeway
670:tri-tip
558:Roasted
553:Poached
548:Pickled
528:Chopped
518:Braised
490:Tri-tip
460:Sirloin
435:Rib eye
425:Popseye
338:Suadero
168:Bulgogi
21:Tri-tip
2438:Taiwan
2370:Żubroń
2197:P'tcha
2087:Gyūdon
2012:Bulalo
1992:Bistek
1922:Dishes
1898:Tripas
1893:Tendon
1888:Tongue
1845:Ground
1830:Cabeza
1779:T-bone
1669:Fajita
1507:Hanger
1376:T-bone
1327:7-bone
1178:
1018:
828:France
818:Europe
795:after
769:garlic
756:, and
754:pepper
573:Smoked
568:Seared
475:T-bone
415:Hanger
395:Fillet
380:7-bone
213:Fajita
58:
2433:Japan
2379:Other
2207:Rawon
2172:Pares
2137:Kitfo
2122:Kalio
2077:Galbi
2052:Daube
2027:Cansi
1903:Tripe
1883:Heart
1878:Brain
1870:Offal
1815:Jerky
1774:Shank
1769:Strip
1724:Round
1694:Plate
1529:Shank
1524:Flank
1517:Skirt
1502:Plate
1490:Lower
1436:Round
1381:Strip
1342:Ranch
1332:Blade
1322:Chuck
1315:Upper
883:asado
863:Spain
844:, in
791:in a
787:, or
538:Fried
533:Cured
470:Strip
465:Skirt
445:Round
430:Ranch
420:Plate
400:Flank
390:Chuck
385:Blade
138:Asado
98:Steak
84:Steak
2294:Tapa
1820:Aged
1799:Tail
1729:Rump
1636:Cuts
1575:veal
1573:and
1571:Beef
1456:Rump
1441:Cube
1422:Flap
1268:2018
1176:ISBN
1016:ISBN
707:”, "
701:”, "
678:NAMP
668:The
508:Aged
450:Rump
405:Flap
47:Type
2177:Pho
2062:Feu
1359:Rib
877:In
840:or
826:in
715:”.
440:Rib
2468::
1259:.
1241:.
1217:.
1151:.
1113:^
1089:.
1064:.
998:^
981:.
894:.
869:.
2449:)
2445:(
1563:e
1556:t
1549:v
1300:e
1293:t
1286:v
1270:.
1245:.
1227:.
1184:.
1155:.
1137:.
1107:.
1093:.
1075:.
1024:.
992:.
966:.
697:"
645:e
638:t
631:v
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