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Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and ...
the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and; the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
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Tri-tip on the grill, with a saucepan of beans and loaves of bread. Santa Maria–style barbecue [1] is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's ...
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The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin , while the American sirloin is called the rump .
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