I just got back from Sam's Club.

In the meat department, they had packages of beef loin "tri-tip", with no
assistants around to ask. It looked quite good - about 1 1/2" to 2" thick,
well-marbled and in portions about 2" x 3". I've seen people here talk
about tri-tip roasts, but these packages didn't look like they'd fit the
bill. Can anyone shed any light on preparation?

Sheldon, I tried your meat cuts link, but the cut didn't show up.

Dora

--

OK - mystery solved. Darn, I wish I had bought it at Sam's today.

http://bbq.about.com/cs/beef/a/aa071401a.htm

Dora

limey wrote:
> I just got back from Sam's Club.
>
> In the meat department, they had packages of beef loin "tri-tip", with no
> assistants around to ask. It looked quite good - about 1 1/2" to 2" thick,
> well-marbled and in portions about 2" x 3". I've seen people here talk
> about tri-tip roasts, but these packages didn't look like they'd fit the
> bill. Can anyone shed any light on preparation?
>
> Sheldon, I tried your meat cuts link, but the cut didn't show up.

Yummy: http://www.orbeef.org/New%20Tri-Tip.htm

Sheldon

"limey" > wrote in message
...
>I just got back from Sam's Club.
>
> In the meat department, they had packages of beef loin "tri-tip", with no
> assistants around to ask. It looked quite good - about 1 1/2" to 2" thick,
> well-marbled and in portions about 2" x 3". I've seen people here talk about
> tri-tip roasts, but these packages didn't look like they'd fit the bill. Can
> anyone shed any light on preparation?
>
> Sheldon, I tried your meat cuts link, but the cut didn't show up.
>
> Dora
>
> --
>

Go here and click on Barbeque Video.


http://www.santamaria.com/section_visitor/barbecue.html

Dimitri

"Dimitri" wrote in message
>
> Go here and click on Barbeque Video.
>
http://www.santamaria.com/section_visitor/barbecue.html
>
> Dimitri

Thanks, Dimitri - tri-tip has not been a familiar cut here in the East.
I'll try it.

Dora

"Sheldon" wrote in message
>
> limey wrote:
>> I just got back from Sam's Club.
>>
>> In the meat department, they had packages of beef loin "tri-tip", with no
>> assistants around to ask. It looked quite good - about 1 1/2" to 2"
>> thick,
>> well-marbled and in portions about 2" x 3". I've seen people here talk
>> about tri-tip roasts, but these packages didn't look like they'd fit the
>> bill. Can anyone shed any light on preparation?
>>
>> Sheldon, I tried your meat cuts link, but the cut didn't show up.
>
> Yummy: http://www.orbeef.org/New%20Tri-Tip.htm
>
> Sheldon

Thanks, Sheldon. Having seen the cut, it's obvious those were steaks.
Tri-tip is an unfamiliar cut here. Those steaks looked well-marbled - I
hope Sam's has them the next time I shop there, since I've not seen them
there before.

Dora

limey wrote:
> "Sheldon" wrote in message
> >
> > limey wrote:
> >> I just got back from Sam's Club.
> >>
> >> In the meat department, they had packages of beef loin "tri-tip", with no
> >> assistants around to ask. It looked quite good - about 1 1/2" to 2"
> >> thick,
> >> well-marbled and in portions about 2" x 3". I've seen people here talk
> >> about tri-tip roasts, but these packages didn't look like they'd fit the
> >> bill. Can anyone shed any light on preparation?
> >>
> >> Sheldon, I tried your meat cuts link, but the cut didn't show up.
> >
> > Yummy: http://www.orbeef.org/New%20Tri-Tip.htm
> >
> > Sheldon
>
> Thanks, Sheldon. Having seen the cut, it's obvious those were steaks.
> Tri-tip is an unfamiliar cut here. Those steaks looked well-marbled - I
> hope Sam's has them the next time I shop there, since I've not seen them
> there before.

When you see them get what you can consume in a day or two but do not
stock up your freezer with tri-tip, freezing ruins this cut. Tri-tip
is wonderful grilled med-rare and is excellent eaten the next day
sliced thin in a sandwich or cold salad.

Sheldon

"Sheldon" > wrote in message
oups.com...
>
>>
>> Thanks, Sheldon. Having seen the cut, it's obvious those were steaks.
>> Tri-tip is an unfamiliar cut here. Those steaks looked well-marbled - I
>> hope Sam's has them the next time I shop there, since I've not seen them
>> there before.


> When you see them get what you can consume in a day or two but do not
> stock up your freezer with tri-tip, freezing ruins this cut. Tri-tip
> is wonderful grilled med-rare and is excellent eaten the next day
> sliced thin in a sandwich or cold salad.
>
> Sheldon

Then, if they keep carrying them, I'll buy them only when I'm having a
get-together. The packs were large and crammed full of the small steaks.
Otherwise, with just two of us I'd be forced to freeze the excess. I
appreciate your guidance.

Dora

"limey" > wrote in message
news:_qrcf.6292$vC6.230@trnddc05...
>
> "Dimitri" wrote in message
>>
>> Go here and click on Barbeque Video.
>>
> http://www.santamaria.com/section_visitor/barbecue.html
>>
>> Dimitri
>
> Thanks, Dimitri - tri-tip has not been a familiar cut here in the East. I'll
> try it.
>
> Dora

It is one of our favorites.

The untrimmed "select" will go on special for 2.99 per pound. For trimmed
"Choice" you can double + that price. I smoked one for the San Diego Cook-IN
last summer (served cold).

Dimitri

limey wrote:
> "Sheldon" > wrote in message
> oups.com...
>
>>>Thanks, Sheldon. Having seen the cut, it's obvious those were steaks.
>>>Tri-tip is an unfamiliar cut here. Those steaks looked well-marbled - I
>>>hope Sam's has them the next time I shop there, since I've not seen them
>>>there before.
>
>>When you see them get what you can consume in a day or two but do not
>>stock up your freezer with tri-tip, freezing ruins this cut. Tri-tip
>>is wonderful grilled med-rare and is excellent eaten the next day
>>sliced thin in a sandwich or cold salad.
>>
>>Sheldon
>
> Then, if they keep carrying them, I'll buy them only when I'm having a
> get-together. The packs were large and crammed full of the small steaks.
> Otherwise, with just two of us I'd be forced to freeze the excess. I
> appreciate your guidance.

The tri-tip from Costco is cut into strips (about an inch-square in
cross section and from 4 inches to maybe 7 inches long) rather than
presented as a whole piece. I'd never seen that before, so I bought some
to try. Not good, I thought. Because they were of uneven size, they
cooked unevenly.

Next time, I'll ask the guys in the meat cutting room to give me a whole
one.

Pastorio

"Bob (this one)" > wrote in message
...
snip
> The tri-tip from Costco is cut into strips (about an inch-square in cross
> section and from 4 inches to maybe 7 inches long) rather than presented as
> a whole piece. I'd never seen that before, so I bought some to try. Not
> good, I thought. Because they were of uneven size, they cooked unevenly.
>
> Next time, I'll ask the guys in the meat cutting room to give me a whole
> one.
>
> Pastorio

We enjoy the tri-tip steaks from Costco. We do them about 5 minutes per
side on the grill for medium rare. Direct heat for the first side and
indirect for the second side. They taste like steak and that's the most
important thing to me. I like them a lot more rare than my husband does, so
his just gets to rest for a good while. The tri-tips are a good size for
us. I do get the entire large package at Costco and freeze the remainder
with two to a package with lots of overwrap of plastic wrap. I'm not really
fussy about steak; I'm a real heathen because I don't care for rib eye.
Steak is just a change of pace meat for us.
Janet

"Janet Bostwick" > wrote in message
...
>
> "Bob (this one)" > wrote in message
> ...
> snip
>> The tri-tip from Costco is cut into strips (about an inch-square in cross
>> section and from 4 inches to maybe 7 inches long) rather than presented
>> as a whole piece. I'd never seen that before, so I bought some to try.
>> Not good, I thought. Because they were of uneven size, they cooked
>> unevenly.
>>
>> Next time, I'll ask the guys in the meat cutting room to give me a whole
>> one.
>>
>> Pastorio
>
> We enjoy the tri-tip steaks from Costco. We do them about 5 minutes per
> side on the grill for medium rare. Direct heat for the first side and
> indirect for the second side. They taste like steak and that's the most
> important thing to me. I like them a lot more rare than my husband does,
> so his just gets to rest for a good while. The tri-tips are a good size
> for us. I do get the entire large package at Costco and freeze the
> remainder with two to a package with lots of overwrap of plastic wrap.
> I'm not really fussy about steak; I'm a real heathen because I don't care
> for rib eye. Steak is just a change of pace meat for us.
> Janet

I'll be darned - Bob Pastorio's post doesn't show up for me.

I hadn't seen that cut at Costco, but then it's my husband who usually does
the meat selection there while I'm busy getting something else. He
probably thought it was for stew cubes.

I like my steak so that it's still moo-ing a little but, like you, only like
it once in a while for a change of pace. Also, if I buy it and do try
freezing it, I would use the same method as you and additionally put the
packages into large Ziploc bags. I'm still on the fence about a vacuum
sealer, even though those who own one seem to love it.

Dora

"limey" > wrote in message
...
>
snip
Also, if I buy it and do try
> freezing it, I would use the same method as you and additionally put the
> packages into large Ziploc bags. I'm still on the fence about a vacuum
> sealer, even though those who own one seem to love it.
>
> Dora
Oh, yes. The wrapped stuff gets put into a Ziploc for protection against
scuffs and named and dated.
Janet

"Janet Bostwick" wrote in message

> "limey" wrote >>
> snip
> Also, if I buy it and do try
>> freezing it, I would use the same method as you and additionally put the
>> packages into large Ziploc bags. I'm still on the fence about a vacuum
>> sealer, even though those who own one seem to love it.
>>
>> Dora
> Oh, yes. The wrapped stuff gets put into a Ziploc for protection against
> scuffs and named and dated.
> Janet

Right on!

Dora

In article >,
"limey" > wrote:

> I just got back from Sam's Club.
>
> In the meat department, they had packages of beef loin "tri-tip", with no
> assistants around to ask. It looked quite good - about 1 1/2" to 2" thick,
> well-marbled and in portions about 2" x 3". I've seen people here talk
> about tri-tip roasts, but these packages didn't look like they'd fit the
> bill. Can anyone shed any light on preparation?


Jill posted about "tri-tip" earlier. There was no way that was tri-tip.

--
Dan Abel

Petaluma, California, USA

In article >,
"Bob (this one)" > wrote:


> The tri-tip from Costco is cut into strips (about an inch-square in
> cross section and from 4 inches to maybe 7 inches long) rather than
> presented as a whole piece. I'd never seen that before, so I bought some
> to try. Not good, I thought. Because they were of uneven size, they
> cooked unevenly.


My Costco carries them whole. I don't understand the point, otherwise.

--
Dan Abel

Petaluma, California, USA

In article >,
Dan Abel > wrote:

> In article >,
> "limey" > wrote:
>
> > I just got back from Sam's Club.
> >
> > In the meat department, they had packages of beef loin "tri-tip", with no
> > assistants around to ask. It looked quite good - about 1 1/2" to 2" thick,
> > well-marbled and in portions about 2" x 3". I've seen people here talk
> > about tri-tip roasts, but these packages didn't look like they'd fit the
> > bill. Can anyone shed any light on preparation?
>
>
> Jill posted about "tri-tip" earlier. There was no way that was tri-tip.


My computer froze, so I couldn't complete this posting. Tri-tip is very
lean. Untrimmed it has fat around it, trimmed there is very little fat.
If your meat was marbled (fat inside the meat), it might not have been
tri-tip. As such, hints on how to cook tri-tip wouldn't be helpful.

Tri-tip needs to be cooked very carefully, or it isn't good. Many
people suggest no more than medium-rare. It just gets too tough
otherwise. After cooking, it needs to be cut thinly across the grain.
It has a lot of flavor, but it isn't very tender.

I've seen lots of tri-tip steak on sale. Maybe you can cut this stuff
on the diagonal. Otherwise, I hope you like tough steak.

--
Dan Abel

Petaluma, California, USA

Dan Abel wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>>The tri-tip from Costco is cut into strips (about an inch-square in
>>cross section and from 4 inches to maybe 7 inches long) rather than
>>presented as a whole piece. I'd never seen that before, so I bought some
>>to try. Not good, I thought. Because they were of uneven size, they
>>cooked unevenly.
>
> My Costco carries them whole. I don't understand the point, otherwise.

Nor do I. Especially after trying them. I asked one of the meat cutters
about it and he said it so people can make kabobs. I explained about
tri-tips and he said it's the corporate standard. I didn't call him a
liar. He had a big knife.

Pastorio

"Dan Abel" wrote in message >

>> Jill posted about "tri-tip" earlier. There was no way that was tri-tip.
>
> My computer froze, so I couldn't complete this posting. Tri-tip is very
> lean. Untrimmed it has fat around it, trimmed there is very little fat.
> If your meat was marbled (fat inside the meat), it might not have been
> tri-tip. As such, hints on how to cook tri-tip wouldn't be helpful.
>
> Dan Abel

That's what puzzles me. The fact that it was so marbled caught my eye.
If it wasn't tri-tip, then heaven knows what it was. I think I'll pass up
those big packs of it until I can find out more (unless I turn it into beef
stew).

Dora

On Sat, 12 Nov 2005 09:50:07 -0500, limey wrote:

>
> "Dan Abel" wrote in message >
>
> >> Jill posted about "tri-tip" earlier. There was no way that was tri-tip.
> >
> > My computer froze, so I couldn't complete this posting. Tri-tip is very
> > lean. Untrimmed it has fat around it, trimmed there is very little fat.
> > If your meat was marbled (fat inside the meat), it might not have been
> > tri-tip. As such, hints on how to cook tri-tip wouldn't be helpful.
> >
> > Dan Abel
>
> That's what puzzles me. The fact that it was so marbled caught my eye.
> If it wasn't tri-tip, then heaven knows what it was. I think I'll pass up
> those big packs of it until I can find out more (unless I turn it into beef
> stew).
>
Just plug *tri tip* into google images and do a search. There are
scads of pictures for you to to look at and you'll know if that meat
is or isn't a tri tip.

limey wrote:
> "Dan Abel" wrote in message >
>
> >> Jill posted about "tri-tip" earlier. There was no way that was tri-tip.
> >
> > My computer froze, so I couldn't complete this posting. Tri-tip is very
> > lean. Untrimmed it has fat around it, trimmed there is very little fat.
> > If your meat was marbled (fat inside the meat), it might not have been
> > tri-tip. As such, hints on how to cook tri-tip wouldn't be helpful.
> >
> > Dan Abel
>
> That's what puzzles me. The fact that it was so marbled caught my eye.
> If it wasn't tri-tip, then heaven knows what it was. I think I'll pass up
> those big packs of it until I can find out more (unless I turn it into beef
> stew).
>
> Dora


The better grades of tri-tip are very well marbled. Select and worse
can be pretty lean. Since it it is cut from the sirloin it usually
reasonably tender. Tender enough to be broiled or fried when cut into
steaks. In CA the steaks are called "culotte". The roast has a
distinctive shape similar to a giant chicken heart, so to speak...
Tri-tip is very popular here in the Central Valley and down on the
Central Coast. Used to be relatively cheap but the secret got out and
you know the rest.
Do give it a try-

D.M.

"D.A.Martinich"
> limey wrote:
>>
>> That's what puzzles me. The fact that it was so marbled caught my eye.
>> If it wasn't tri-tip, then heaven knows what it was. I think I'll pass
>> up
>> those big packs of it until I can find out more (unless I turn it into
>> beef
>> stew).
>>
>> Dora
>
>
> The better grades of tri-tip are very well marbled. Select and worse
> can be pretty lean. Since it it is cut from the sirloin it usually
> reasonably tender. Tender enough to be broiled or fried when cut into
> steaks.
>
> D.M.

Sam's sells Choice grade and their meat is excellent. Thanks for the info,
D.M.

Dora