Okay, here in California we have Tri Tip, a triangular cut from the bottom sirloin. When I mention it to non-CA people, I get a reaction as if I've just asked if they have an alien in their freezer. I'm sure that cut doesn't get thrown away out of state...so what's a Tri Tip called to the rest of the country??

 

Tri tip to me also

 

It's still called a tri tip, just nobody cuts them that way. I've seen them in Colorado grocery stores before, I'm guessing because of all the Californian's that live there.

I'll stick with my rib eye thanks.

 

Nothing better than a Rib-Eye steak. We raise our own cattle and when i get mine cut I have them cut the Rib-eye 1" thick.....fire up the grill and a little garlic salt and cracked black pepper ohhhh I'm having that for dinner tonight.

 

Tri-tip here. but ill take a rib-eye as well. Mmm and its luch time...... I hungry now.....

 

its the middle of the day i am at work you guys are wrong just wrong me hungry now too

 

While we're on meat - what about brisket? Does the rest of the world know what brisket is? Is it really a Texas only thing?
I want some but they don't have any at the supermarkets here. I haven't tried butcher shops though...

 

It's like chewing on a shoe....that's why the markets don't sell it. It just gets ground up for burger. A butcher will be able to get it for you though. I always have mine ground up for burger.....my ex was Irish and her grandma had me keep it the one year so she could make it for St. Patricks Day...worst meal I remember eating.

 

Sorry been out all day and finaly got to check in on DB. But to answer your question here in Colorado and to the processing community it is still a Tri tip and you can get it but its not as well liked i guess you could say. Not as many people using it as a steak use more of the sirloin tip or the sirloins(the tritip is somewhat between the two) and gets separated out to make either sirloin tip steaks/roast or Sirloin steaks. most of the time if the tri tip is not made into steaks it gets used for stew meat, fajita meat, or just ground for burger. I do get mostly from the west cost ie CA. people asking for it when they come out here but i dont stock alot of it cause it just dont move like it does out there in CA IDK why. Guess people are just used to eating different cuts of beef.

 

I never knew that tri-tip was hard to get out of California. I make stew and stir-fry with it, a lot of places have it barbequed too.

There's a lot of places that sell barbequed beef brisket out here.