Talk:Tri-tip

old comment

Santa Maria style tri-tip is generally seasoned with Susie-Q seasoning (salt, garlic powder, pepper, and onion powder), not marinated. —Preceding unsigned comment added by 66.135.151.16 (talk • contribs) 05:51, 4 November 2005 (UTC)

Good point. I'd say that at present, most of the tri-tips sold in supermarkets are pre-packaged and marinated, in one of several styles ("steakhouse", "teriyaki", "hot & spicy", "barbecue", etc.), but the original is a dry seasoning rub as you note, which deserves a mention. MCB 07:06, 4 November 2005 (UTC)

"preferred method"

"The preferred method is slow-smoking" would seem at odds with the fact that Santa Maria tri-tip is cooked by a grilling method.

64.142.13.174 03:17, 8 September 2007 (UTC)Steve P.

Butchers frequently recommend that tougher cuts be prepared with slow, moist heat cooking methods. I worked as a butcher in Virginia for several years and I never heard of this cut being smoked. Customers from the West Coast ask for tri-tip steaks/roasts and usually want the whole piece to prepare on the grill (as mentioned above). --Drhogarty (talk) 00:32, 7 December 2007 (UTC)

Smoked tri-tip has become very popular here in California, and is featured at a growing number of barbecue restaurants alongside ribs and pulled pork. Check out a chain called Red Smoke Grill (not sure if it's local or regional or what). This seems to be a relatively new development, with tri-tip replacing brisket as the preferred beef cut in a lot of barbecue places. Perhaps it's smaller and easier to work with, or it's less dry than the flat-cut brisket (and less fatty than the full cut brisket). I wouldn't call smoking the "preferred method", though, and obviously when cooked at home, grilling is much more common since most people don't have smokers or pits. --MCB (talk) 06:27, 7 December 2007 (UTC)

Being a born and raised Native Santa-Marian, born, raised, and still residing. I can tell you, "MCB" the the correct way of cooking a tri-tip is grilling over an oak pit BBQ. -Carl B

Tri-Tip = Maminha

Tri-Tip, from the bottom of the loin, is the Brazilian equivalent of Maminha, not Picanha, which does come from the top. —Preceding unsigned comment added by 216.227.244.132 (talk) 18:38, 29 November 2007 (UTC)

German/Austrian name

The South German/Austrian name for this cut is not "Tafelspitz" but "Hüferschwanzel". The Tafelspitz is cut from the top round. See http://www.ama-marketing.at/home/groups/6/teilstuecke/RIND40.SWF —Preceding unsigned comment added by 80.108.126.134 (talk) 18:26, 2 April 2008 (UTC)

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Tri-Tip Is a technique/preparation not a cut because it comes from the Bottom Sirloin. Just like a London Broil is a technique/preparation from a Flank or a Round. Aaron B. —Preceding unsigned comment added by 71.102.31.151 (talk) 02:53, 4 October 2009 (UTC)

Punta de solomo

According to a chart at www.sanmartin.com.ni/images/cortesyuso.pdf it appears that the punto de solomo is really the coulotte a.k.a. top sirloin cap steak, which is also what the translation chart seen in Hipermas in Costa Rica says also. This punta de solomo is called puyaso in El Salvador, Nicaragua, and Honduras. What appears to be the tri-tip seems to be part of what is called the Posta de cuarto, pieza, tajo negro, posta negro, or posta de pierna. Ll1324 (talk) 03:33, 5 March 2010 (UTC)

The Sirloin Cap is also called Puyaso here in Guatemala. I lived near Santa Maria for several years, and was very happy to see what I thought must be tri-tip in every butcher's section. But it isn't, and it isn't even close. The Puyaso is pretty tough and it takes a lot of work to get it right. It hasn't stopped me from grilling it with oak chips, though. — Preceding unsigned comment added by 186.151.63.223 (talk) 23:11, 13 October 2015 (UTC)

San Luis Obispo?

Maybe someone can tell me the history of tri tip - was wondering why this page says it started in SLO when it's called "Santa Maria Style". Just curious. Ckruschke (talk) 20:21, 28 February 2011 (UTC)Ckruschke

Otto Schaefer in Oakland, CA

Is there any independent evidence at all for the existence of an "Otto Schaefer" in Oakland, CA in the "early 1950s"? On the internet, at least, I cannot find any evidence that is clearly independent of this wikipedia page. There is a widely known alternative history, and it is at least traceable back to a TV show, for what that is worth. — Preceding unsigned comment added by 76.115.88.202 (talk) 06:03, 6 June 2013 (UTC)

Yes, there is. Please see post #3 and post #4 in a blog series about a friend and former butcher of Otto Schaefer Sr. and his family. That second link mentions his involvement with the "discovery" and marketing of tri-tip as chronicled directly to the butcher's daughter, now a BBQ pitmaster.

I am reintroducing Otto Schaefer's name to the article since it has been deleted, using the estimated dates provided in that link. The Santa Maria Elks Club is mentioned by name in the blog post, so if both quoted dates are accurate and to be taken at their word, Otto Schaefer's marketing of this cut preceded Bob Shutz's. 69.181.226.23 (talk) 21:56, 22 September 2014 (UTC)

Added a section on controversy as there is no evidence this cut came out of Oakland except for a claim from a person who has self-interest in it as a current competition BBQ pitmaster....all historical evidence is contrary to this claim. — Preceding unsigned comment added by Dinglelingy (talk • contribs) 05:18, 4 July 2016 (UTC)

Hijacked

This article has been hijacked, a couple of times from what I read, with one editor or another placing themselves in the position of being the arbiter of what is true and what is not. I will state here, I do not have any idea what is true. But phrases like "not . . . as previously assumed" and "this is contrary to . . ." puts the statement of what is true in wikipedia's voice. From what I see, there are several people given credit for "discovering" this, very weakly sourced. I think we have multiple stories to tell, not defining which is the correct one until someone with actual sources comes forward. Donna Fong brother her source [1] which is a self-source. The Santa Maria Elks Club have a self-source (currently dead linked, I contacted them to find a current link). Neither are really reliable sources, neither are contemporaneous. Until we find a truly reliable source, or a contemporaneous source articulating one story as true or debunking another, WE DON'T KNOW WHICH IS RIGHT. So the wikipedia voice should not make such articulate statements. Tell each story as accurately as possible and preferably, look for sources to back you up. Assuming this started in Santa Maria around the 1950's, look for an article in the Santa Maria Times c.1940's to later. Look for a Safeway advertisement with the name of the cut. Or look in the Oakland Tribune and find something similar. Simply put. Before we put anything in the neutral wikipedia voice stating which story is true, prove it. Trackinfo (talk) 16:03, 17 August 2017 (UTC)

External links modified

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Removal of Irrelevant content

This content:

Butcher and restaurateur Jack Ubaldi, founder of Florence Prime Meat Market, stated:

When I was discharged from the United States Navy in 1946 and returned to New York to reopen my store, I found that meat wholesalers had switched over to the system of selling beef that now prevails, that of "fabricating" beef, that is, cut-down sections of the meat instead of forequarters and hindquarters. Many of these new cuts were new to me. The bottom butt caught my eye, and as the price was reasonable, I bought three pieces, each weighing about 8 to 10 pounds. When I got them back to the store and took them apart, I liked the high quality of the meat and its fat content. I sliced the piece that is shaped like a triangle into little steaks about 1 to 1¼ inches thick.

At that time a lot of my customers were single people or young couples, and they really took to these steaks and their reasonable price, but they wanted to know what to ask for next time they came in.

One night [after 1957] I saw an ad for Newport cigarettes on television and was struck by the similarity of the white quarter moon opening the ad to the shape of my little steaks. So we christened them Newport steaks.

The above content is irrelevant to the discussion on naming this cut of beef "tri-tip". This content talks about how someone named "tri-tip" a completely different name (Newport Steaks). This article is about tri-tip, and not "Newport Steak", therefore all this content which talks about "Newport Steak" isn't particularly relevant to this article. This article is about how this cut of beef came to be called "tri-tip". Octoberwoodland (talk) 05:02, 2 September 2019 (UTC)

I added a short mention of "Newport Steak" to the article. I do agree that short mention is probably ok. Octoberwoodland (talk) 03:27, 4 September 2019 (UTC)

References

Cardiff Crack advertising and WP:UNDUE

The following content is irrelevant to this article. This article discusses tri-tip, and not a cut of meat which uses an entirely different name "Cardiff Crack". Term is a neologism and does not have sufficient reliable sources to be included in this article. Do not restore this content unless there is a consensus of other editors for inclusion. Wikipedia is not for advertising of an unremarkable vendor and their menu items which are not notable.

"Cardiff Crack is a local slang term for a Burgundy Pepper Tri Tip offered by Seaside Market in Cardiff by the Sea, California, USA. It is known as Cardiff Crack because the taste is supposed to be addictive.

Cardiff Crack (originally called Burgundy Pepper Tri Tip, and later given the nickname "Cardiff Crack" by customers) was created in 1986 at Cardiff Seaside Market by brothers Pete and John Najjar, owners of the store. It began as an experiment with different spices and marinades to create a unique, affordable item for grilling by locals at home and for the campers that swarmed to San Elijo State Campground every year.

Working with a local spice company, Pete took the lead and through many trials, settled on a recipe that, when combined with the secret vacuum tumbling process, resulted in the current offering. Only USDA Choice, U.S. raised beef is used. The Burgundy Pepper Tri Tip sold steadily through the early 1990s and sales began to rapidly increase beginning in 2003."

Octoberwoodland (talk) 01:13, 2 November 2019 (UTC)

References