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Unread 08-10-2009, 02:34 PM   #1
jswordy
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Default Dumb question: Is there a fancier name for tri-tip?

I have been looking for tri-tip in stores around here. No such animal. Does it come with a fancier name, as well? And what are you paying per pound? Thanks. I feel the urge to experiment with this meat, if I could ever find it.
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Unread 08-10-2009, 02:40 PM   #2
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Some call it Triangle Roast. If you can't find it at the grocery then check a butcher store if you have one close. It comes off the Bottom Round I believe.

As far as price, I really don't remember, but it isn't overly expensive...
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Unread 08-10-2009, 02:40 PM   #3
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Are you trying Sam's, BJ's, and Costco?
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Unread 08-10-2009, 02:42 PM   #4
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In South Florida, we have a fancy name for it, Notachance!

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Unread 08-10-2009, 02:43 PM   #5
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I have seen it as Culotte as well.
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Unread 08-10-2009, 02:44 PM   #6
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Quote:
Originally Posted by Uncle Buds BBQ View Post
Are you trying Sam's, BJ's, and Costco?
No cards.
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Unread 08-10-2009, 02:49 PM   #7
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Our Costco sells cryopaks with 6 roasts for around $3.50/lb.
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Unread 08-10-2009, 02:51 PM   #8
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I'm pretty sure it's a bottom sirloin roast. Or a part of one.
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Unread 08-10-2009, 02:54 PM   #9
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Quote:
Originally Posted by NeoTrout View Post
I'm pretty sure it's a bottom sirloin roast. Or a part of one.
You are correct. It is Bottom Sirloin not Bottom Round.
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Unread 08-10-2009, 02:59 PM   #10
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Did a search and found this on a board.

Other names include: triangular/traingle roast, bottom sirloin butt, corner cut, culotte steak and, I think, knuckle cap.
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Unread 08-10-2009, 03:06 PM   #11
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Somebody get me a Knuckle Cap! :)
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Unread 08-10-2009, 03:06 PM   #12
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Quote:
Originally Posted by CraigC View Post
In South Florida, we have a fancy name for it, Notachance!

Craig
HA!

Is it a lesser cut of meat or something? I've no experience with this cut.
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Unread 08-10-2009, 03:13 PM   #13
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Quote:
Originally Posted by Wampus View Post
HA!

Is it a lesser cut of meat or something? I've no experience with this cut.
I've no idea, but I can't find any here. Since the first time I saw it prepared on the tube I've wanted to try it.

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Unread 08-10-2009, 03:29 PM   #14
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If you want to get super technical-here's the official meat cutter classification:

• Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, IMPS/NAMP 185C
This item is the portion of the bottom sirloin that remains after removal of the flap (185A) and the ball tip (185B). It is a triangular-shaped muscle and may have up to 1/4-inch fat covering.

• Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defatted, IMPS/NAMP 185D
This item is the same as # 185C except that practically all the surface fat and membranous tissue is removed.
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Unread 08-10-2009, 03:31 PM   #15
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Here is a chart I found, tritip.pdf
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