Why Do We Use Tri Tip?

Tri tip, a cut of beef from the bottom sirloin, has a rich history that spans back several decades. Originating in California, tri tip was originally considered a lesser-quality cut of meat and was typically used for ground beef or stew meat. It wasn't until the 1950s that the cut gained popularity as a flavorful and versatile option for barbecuing and roasting.

The tri tip's rise to fame can be largely attributed to a Santa Maria-style barbecue, a cooking style that originated in the Santa Maria Valley in California. This style of barbecue is characterized by the use of a wood-fired pit and a specific seasoning blend that includes salt, pepper, and garlic. The tri tip is seasoned and slow-cooked over red oak wood, producing a tender and juicy cut of beef that is perfect for slicing and serving with a variety of sides.

Today, tri tip is a staple in California cuisine and is enjoyed by people all over the world. It has become a popular option for outdoor barbecues and family gatherings, and can be prepared in a variety of ways, including grilling, roasting, and smoking. Its popularity has also spread to other regions of the United States, with tri tip now being a common menu item at restaurants and butcher shops.

In conclusion, the history of tri tip is a testament to the evolution of American cuisine. What was once considered a lesser-quality cut of beef has now become a highly sought-after option for those looking for a delicious and flavorful meal. The Santa Maria-style barbecue has played a significant role in popularizing tri tip, and it remains an important part of California's culinary heritage.