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Another question was raised about Tri tip, so here it goes.
Your local butcher may know nothing about this cut, but it is no mystery and it's not new.
In much of Europe the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom. In France the tri-tip is called aiguillette baronne and is left whole as a roast.[3] In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanzel, 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 punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril, in Colombian cuisine it is a popular cut for grilled steaks and is known as punta de anca, and in Brazil it is a common cut for the traditional Brazilian churrasco and is known as maminha.
This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is barbecuing at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven. After cooking, the meat is normally sliced across the grain before serving
I think it is the fault of modern day mass production, advertising, packaging and price point production. Truth be told, this is the easiest peice of beef to ruin by bad carving. Some of you have heard me wail about this in the past and are probably a little tired of it..But there is an educational componant here as well. Think about carving a flank steak. Carve it 90 dregees to either side of correct and you've got shoe leather. When you have a triangular peice of meat, where do you start?
Treat it like you do your Briskets, , ,mark it before you cook it, until you get the hang of it.. Then slice it thin.
I pull mine at 130ish. It tapers down so you'll get some well, medium well and rare
This next link shows the precise area the tri tip comes from but if your butcher doesn't get whole quarters they probably won't recognize it, because a quarter is more than one primal cut and often the primal cuts damage the tri tip. And then it goes to burger meat.
http://www.virtualweberbullet.com/tritip1.html
If you take this info to a butcher that gets quarters or good primals, they will be able to carve you some tri tips. The primal is a sirloin, the breakdown is a bottom sirloin and the tri comes from the bottom of the bottom sirlion. It is a totally seperate muscle and it is easy to identify as such.
Hope this helps.
Welcome any corrections or comments.
Your local butcher may know nothing about this cut, but it is no mystery and it's not new.
In much of Europe the tri-tip is usually sliced into steaks, known as "triangle steaks" in the United Kingdom. In France the tri-tip is called aiguillette baronne and is left whole as a roast.[3] In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanzel, 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 punta de triángulo. In Central America, this cut is also usually grilled in its entirety, and is known as punta de Solomo, and in South America, it is grilled as part of the Argentine asado and is known as colita de cuadril, in Colombian cuisine it is a popular cut for grilled steaks and is known as punta de anca, and in Brazil it is a common cut for the traditional Brazilian churrasco and is known as maminha.
This cut is very versatile in how it can be prepared. The traditional Santa Maria style of cooking is barbecuing at low heat over a red oak pit but the tri-tip can be slow-smoked, marinated or seasoned with a dry rub. It is cooked over high heat on a grill, on a rotisserie, or in an oven. After cooking, the meat is normally sliced across the grain before serving
I think it is the fault of modern day mass production, advertising, packaging and price point production. Truth be told, this is the easiest peice of beef to ruin by bad carving. Some of you have heard me wail about this in the past and are probably a little tired of it..But there is an educational componant here as well. Think about carving a flank steak. Carve it 90 dregees to either side of correct and you've got shoe leather. When you have a triangular peice of meat, where do you start?
Treat it like you do your Briskets, , ,mark it before you cook it, until you get the hang of it.. Then slice it thin.
I pull mine at 130ish. It tapers down so you'll get some well, medium well and rare
This next link shows the precise area the tri tip comes from but if your butcher doesn't get whole quarters they probably won't recognize it, because a quarter is more than one primal cut and often the primal cuts damage the tri tip. And then it goes to burger meat.
http://www.virtualweberbullet.com/tritip1.html
If you take this info to a butcher that gets quarters or good primals, they will be able to carve you some tri tips. The primal is a sirloin, the breakdown is a bottom sirloin and the tri comes from the bottom of the bottom sirlion. It is a totally seperate muscle and it is easy to identify as such.
Hope this helps.
Welcome any corrections or comments.
but it says I need to spread them around a bit. 
" -- 
One day I noticed some ready to go out of date and they were still marked $4.39. I still may never get to sample any tri tip. I refuse to pay that kind of money for it when I can get packer briskets for $1.99.
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