What is a triangle steak?

Unknown

Can any of you experts help a novice with the above question. My
local Super-Saver is selling triangle steaks this weekend at a good
price. Is a triangle the same critter as a tri-tip? I've noticed
great cooking advice on tri-tip 'egging from several posters, over the
last few months that I've been lurking on this board. Thanks a million, and I'll be praying that ya'll can keep those cholesterol levels under control while enjoying delicious "egg" treats!
Saul Paul Meadow

Tim M

Saul Paul Meadow,[p]I don't think it is the same as a tri-tip but its from the same area. I have tried, very unsuccesfully, to get a tri-tip here. Can't seem to do it. I see those triangle steaks for sale sometimes and I think they are cut from the round or flank steak. I am sure someone from the west coast will explain - they seem to have the tri-tips out there all for themselves. From my limited understanding of the tri-tip, there is only one per cow so they are not easily obtained. [p]
Tim

Cat

Saul Paul Meadow,[p]Tri-tips are called 'sirloin triangles' in my neighborhood, so it might be the same thing. They generally weigh 1 1/2 to 2 pounds, are nicely marbled & sometimes have a thin layer of fat on top. [p]Wouldn't it be great if butchers would adopt a nationwide system of naming cuts? ;-}[p]Cathy

Mike Oelrich

Saul Paul Meadow,[p]Here's a site that says both are the same:[p]http://www.supperclub.com/cookbook/june97/steaks.htm[p]What I think you're probably looking at is portions cut from the tri-tip rather than the whole thing. Check out:[p]http://www.cbef.com/Im185c.htm[p]to see the whole cut and[p]http://www.cbef.com/Im1185c.htm[p]to see smaller cuts.[p]Unless, of course, you meant ostrich meat. In which case, go here:[p]http://www.iwwn.com.na/ostraco/type.html[p];-)[p]MikeO

Nature Boy

Cat,
It sure would be nice if names of cuts were more consistent from place to place! It still really bothers me that a Boston BUTT comes from the shoulder. And Country RIBS can come from anywhere but the ribs. It is definitely like some kind of game.[p]NB

sprinter

Nature Boy,[p]It's job security for butchers. If everyone knew the names of the cuts they wouldn't be needed any more. Heck, anyone can piece up a critter. hehehe[p]Just kidding, a good butcher is worth their weight in gold sometimes. 'specially when you're lookin' for that perfect cut for that special occasion. You know, that one cut that you can't remember what its called?[p]Troy