Ordering Beef Tri-Tip at the store

Rumrunner · December 2005

PRINT THIS OUT AND TAKE IT WITH YOU[p]If the meat manager or meat cutter at your store is not sure what Tri-Tip is, tell them this:[p]"Tri-tip is sometimes called the triangle roast. According to the Uniform Retail Meat Identity Standards (the national standardization guidelines), Tri-Tip's UPC number is 1429 and Tri-Tip's IMPS/NAMP code is 185C. Please look this information up if you're not familiar with it and cut me -- or order me -- a Tri-Tip roast. Thank you!"[p]It comes from the Bottom Sirloin, which has three muscles...1)Ball Tip 2) Flap Meat and 3) the Tri-Tip. DO NOT let them sell you Sirloin Tip or London Broil, which are both from the Round, not the Sirloin. Or any other cut of meat...a Tri-Tip is a Tri-Tip. [p]All they have to do is call their supplier and mention the above numbers to get the Tri-Tip. A little effort with the phone is a lot better than remaining ignorant with every customer that may request a Tri-Tip.[p]
[ul][li]Meat and More[/ul]

jake42 · December 2005

Rumrunner,
I noticed the Dales seasoning in the background.
Is there a prticular way that you use it. I have some and found it to be extremely salty. They should probably put it in a shaker bottle. How much of it would you use on those tri-tips?
Thanks

Rumrunner · December 2005

jake42, I slather mebbe 1 tsp (+or -) with each Tri-Tip on the meat first, followed by the spices. Light on the salt.

stike · December 2005

Rumrunner,
the only problem there is that if i actually say that to him, he's gonna touch it when it comes in.[p]...i worked in a supermarket as a teen, and you doan wanna know what some of those kids did to the meat....[p]

Charbon · December 2005

Rumrunner, These peices of roast going to get the sear or another method of cooking? My meat man takes a lot of pride in remaining numb to the world and doubt he would accept any suggestions especially those with numbers attached. I saw a sign the other day in the meat case for tri tip but now that I see yours I'm sure it was sirloin.

Rumrunner · December 2005

Charbon, follow the link on how I do mine. Others do different. This is just one way.[p]Btw, if I spend a lot of money at a store, or a butcher shop, and they didn't want to take the time to order me what I WANTED, or couldn't be bothered, I think it would be time to seek out a new meat man. Just my humble opinion.

[ul][li]grilling the Tri-Tip[/ul]

Jethro · December 2005

Rumrunner,[p]My understanding is that there are two types of Tri-tips. A steak version and a roast version.[p]I think the one people are interested in here is the roasts. Is this correct?[p]Kee em Smokin,
Jethro

Unknown · December 2005

Jethro,[p]Yes! Roasts stay juicy even if slightly med.[p]Pete

Clay Q · December 2005

Rumrunner,
Thanks! I've set a trap for one and haven't caught any so it's off to the butcher I go. )

DTM · December 2005

Yo Rr,
Wonderful information. Thank you. Your site covers all the details I wanted to know. Have a jug of Dale's in the pantry that gifting friends said to use as a marinade. I'll crack it open and do a light mop per your steps. Let you know how it works on venison top round.
Thanks
Dan

Ordering Beef Tri-Tip at the store

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