Why is tri tip popular in california

Apply a thin layer of yellow mustard or beer from your favorite local micro brewery all over the tri-tip. Mix together salt, pepper and garlic. Sprinkle an even coating of the mixture over both sides and rub in. Wait 30 minutes. Transfer to a hot propane grill or stove top. Char both sides until a dark bark is achieved. Cut in half along the grain and then slice, very thinly, against the grain. Dip each slice into the au jus created by slicing and sprinkle with finishing salt or rub.

Tri tip is the triangle-shaped muscle located in the bottom portion of the sirloin section of a steer. This triangle cut was never the most beloved of meats. So how did tri tip make it onto the plate? Origin stories aside, one thing is for sure: The cut became a serious local favorite in Santa Maria and is the primary cut used today in Santa Maria-style barbecue.

Tri tip is a pretty versatile cut of meat—but Wagyu tri tip is a true steak standout. Whereas run-of-the-mill tri tip is considered incredibly lean, Wagyu tri tip is beautifully marbled. You can read more information on marbling in general—and on marbling levels of Lone Mountain Wagyu—by clicking here.

Tri tip is also delicious roasted whole on a rotisserie, pit smoked, oven roasted , or sliced across the grain into steaks and then seared on the grill and finished with braising in a Dutch oven. Because of its shape, tri tip cooked up as a roast is a perfect cut for serving people who like different levels of doneness.

The tri-tip is a triangular cut that, when cooked properly, is considered to be super tender and delicious. This cut of meat, which might go by the name of Santa Maria steak, is pulled from the underside of the sirloin section that is cut out from the cow via Active NorCal and Santa Maria Valley. The Spruce Eats cites that the cut carries a deliciously excellent level of marbling, making it a great grilling meat.

Since its origins all of those years ago, though, Santa Maria Style has grown to include tri-tip , a small, triangular cut from the sirloin that our Valley popularized in the s. A tender and lean cut, tri-tip actually has a history with almost as much depth as its flavor profile. Prior to this, tri-tip was mainly written off as a cut used only for ground beef or stew meat more on this below!

Thanks to Schutz, Santa Maria locals and passersthrough alike began diving their forks into this unbelievably juicy and tender cut—and the rest is history. Tri-tip sandwiches are ubiquitous across the Central Coast you have to try one! Because it comes from the tip of the sirloin, there is only one cut of tri-tip per side of beef—so butchers used to think it was a waste to use display space to display a steak they could only offer of.

Instead, butchers would ground the tri-tip into ground beef for hamburgers, or cut it into small cubes and sell it to customers as stew meat.