How do you translate tri tip into Canadian?

chocdoc · October 2010

I have come to the conclusion that they don't sell tri tip in Canada. Just like they don't sell chuck. So as long as you know that the Canadian translation for chuck is blade you're OK.

So do we sell the equivalent cut to a tri tip in Canada and call it something else?

Gator Bait · October 2010

To translate to Canadian don't you just put "ay?" after it? I have cousins in Ottawa and I'm sure that's all they do. Tri-tip eh? :cheer:

Blair

Village Idiot · October 2010

You dummy. To say it in Canadian, you have to say it twice. :laugh:

Spring Chicken · October 2010

Hopefully, they won't pick up on saying, "you know" every fourth or fifth word, you know, and make a sentence a mile long with "and" and "and" and "and" ad infinitum, uh like I tend to do.

I thought those people invented English.

Spring "Guess, What, I, Learned, In, School, Today," Chicken
Spring Texas USA

EggEd · October 2010

Where do you live? I am in Toronto and my goto butcher, Royal Beef, on Danforth near Woodbine always has tri-tip. My wife has actually become a little tired of it

I even see it in Loblaws now. And a couple of trips to cottage country there were a some small town butchers that had it also

I have read that it comes as other names such as sirloin roast, beef loin roast, triangle roast

here is a cut and paste of a description I just found via Google

This one steak brings more questions than any other. Originally a California cut, this steak (and roast) has become increasingly popular because of the superior flavor and because it is a steak built for grilling. The tri-tip steak is cut from the tri-tip roast. The tri-tip roast is a triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primals (tell your butcher this if he doesn't know what a tri-tip is).

chocdoc · October 2010

EggEd wrote:

Where do you live? I am in Toronto and my goto butcher, Royal Beef, on Danforth near Woodbine always has tri-tip. My wife has actually become a little tired of it

I even see it in Loblaws now. And a couple of trips to cottage country there were a some small town butchers that had it also

I have read that it comes as other names such as sirloin roast, beef loin roast, triangle roast

here is a cut and paste of a description I just found via Google

This one steak brings more questions than any other. Originally a California cut, this steak (and roast) has become increasingly popular because of the superior flavor and because it is a steak built for grilling. The tri-tip steak is cut from the tri-tip roast. The tri-tip roast is a triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primals (tell your butcher this if he doesn't know what a tri-tip is).

Thanks Ed - I'm in Burlington - so Toronto is not too difficult.

I had been thinking the roast was the steak - this seems to suggest they cut it down for the steak?

EggEd · October 2010

I think of it like a steak. It is a cut that is thicker on one end. Which makes it excellent to serve to several people. The thinner end can end up being a little more done for those who like to overcook (!) their meat.

We cook and then slice against the grain and serve on a platter. So guests can take as much as they want. You can spice it with as little as salt and pepper, your favourite red meat spice, marinade etc etc. It is a flavourful meat on it's own imho.

I would be very surprised if their is not a butcher out your way that does not sell this cut. Like I said...I see it at Loblaws !!

Good luck

How do you translate tri tip into Canadian?

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