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Old 09-04-2018, 02:14 PM
 
Location: The place where the road & the sky collide
20,496 posts, read 25,698,442 times
Reputation: 8146

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Quote:
Originally Posted by m378 View Post
Lol yeah that's kind of how I felt about it also. We do have Publix - I'll give them a try.
If you can't get the right thing at Publix, try Compare Foods.
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Old 09-04-2018, 02:27 PM
 
Location: Northern panhandle WV
2,250 posts, read 1,745,861 times
Reputation: 4553
Curious, to the butchers here, is steak tips the same as Tri Tip? I lived in MA most of my life and yes you could always get steak tip or sirloin tip at any grocery store.
But I never heard of Tri tip until we moved to CA.
If it is not the same thing, then what is Tri Tip?
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Old 09-04-2018, 03:24 PM
 
17,158 posts, read 22,167,733 times
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Steak tips. Are not the same as tri tips

I have accounts that sell over 1 million a yr in steak tips
I’m certain they are bottom sirloin flap meat cut into chunks

Most are sold marinated they are excellent ��
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Old 09-04-2018, 04:27 PM
 
28,383 posts, read 67,919,335 times
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I've used this chart to point out what the various "sub primals" can be broken down into -- http://www.beefissuesquarterly.com/C...tive_Names.pdf


As for the New England term "Steak Tips" it is pretty clear that refers to the cut referenced above:

https://en.wikipedia.org/wiki/Flap_steak

BEEF BOTTOM SIRLOIN BUTT
Approved Name___________________Other Name(s)
Beef Loin Ball Tip Roast_________Tip Roast
__________________________________Butcher Heart
Beef Loin ball Tip Steak
Beef Loin Tri-Tip Steak___________Triangle Steak
Beef Loin Flap Meat Steak



There are seemingly endless variations that get spun off at various chains -- https://www.chefs-resources.com/type...e-steak-names/

BTW Canada has different standards, which leads to some fun for friends from that country who get really confused when at US grocery stores -- https://opentextbc.ca/meatcutting/ch...econdary-cuts/
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Old 09-05-2018, 04:38 AM
 
Location: Florida
659 posts, read 139,759 times
Reputation: 1558
Quote:
Originally Posted by arwenmark View Post
Curious, to the butchers here, is steak tips the same as Tri Tip? I lived in MA most of my life and yes you could always get steak tip or sirloin tip at any grocery store.
But I never heard of Tri tip until we moved to CA.
If it is not the same thing, then what is Tri Tip?
Tri Tip is a roast. I believe it is the preferred cut in California, Santa Maria style grilling. When it finally showed up in Florida, I started using it. I found that cooked med-rare, you have to slice it very thin on a bias, across the grain. It is IMO a very flavorful cut, but it can be tough if not sliced correctly.
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Old 09-05-2018, 05:07 AM
 
756 posts, read 364,840 times
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Flap meat are the tails of porterhouse steak, so I have always thought
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Old 09-05-2018, 10:14 AM
 
Location: Kalamalka Lake, B.C.
2,966 posts, read 3,761,042 times
Reputation: 3768
Default fillet de beeftek

Quote:
Originally Posted by chet everett View Post
I've used this chart to point out what the various "sub primals" can be broken down into -- http://www.beefissuesquarterly.com/C...tive_Names.pdf


As for the New England term "Steak Tips" it is pretty clear that refers to the cut referenced above:

https://en.wikipedia.org/wiki/Flap_steak

BEEF BOTTOM SIRLOIN BUTT
Approved Name___________________Other Name(s)
Beef Loin Ball Tip Roast_________Tip Roast
__________________________________Butcher Heart
Beef Loin ball Tip Steak
Beef Loin Tri-Tip Steak___________Triangle Steak
Beef Loin Flap Meat Steak



There are seemingly endless variations that get spun off at various chains -- https://www.chefs-resources.com/type...e-steak-names/

BTW Canada has different standards, which leads to some fun for friends from that country who get really confused when at US grocery stores -- https://opentextbc.ca/meatcutting/ch...econdary-cuts/
Gotcha. When we imported pre-cut US steaks in to Canada we also had to get the appropriate nomenclature in French and English. Now with "halal" cuts and Europeans being so prevalent in the industry who knows what the name means, and for marketing reasons you now have meat "branding" worse than the changing names for mattreses, an industry that does that every few years to deliberately sell you an inferior product at a higher price??? "Angus" beef?? Please. Once the clothing is off, it's level of quality is all the same, pal.
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Old 09-05-2018, 02:04 PM
 
3,427 posts, read 3,243,081 times
Reputation: 8055
Speaking of steak tips, I'm marinating some for supper right now!

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Old 09-05-2018, 04:08 PM
 
3,427 posts, read 3,243,081 times
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Quote:
Originally Posted by blisterpeanuts View Post
Speaking of steak tips, I'm marinating some for supper right now!
And here they are, grilled!

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Old 09-06-2018, 11:06 AM
 
3,932 posts, read 2,670,809 times
Reputation: 3612
I have learned more than I ever expected in this thread!

Thanks all.
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