HOW TO CUT SIRLOIN STEAKS AND TRI-TIP STAKES

[kevingundelach]

I've worked for different companies who merchandise meat differently there really isn't any bad way or good way the best way is when you can get people to buy it. The first place I worked they used to call the strip loin Market Steak they would call the top sirloin a New York steak. They would merchandise the rib steak three different ways bone in blade steak rib steak and the lean or small end a boneless Denver steak. If you took the large end of the rib the last two bones and Bone them out and take the lifter off we would call them a Delmonico steak and other shops I went to call them Club steaks. you can go to other parts of the country and see the same cuts call different things. It really does depend on the owner of the shop or the corporate ownership who makes decisions what they're going to call things. When I began breaking beef we never broke the beef the way they did in the Southwest I never even heard of a tri-tip or ball tip until some customers were asking me in the late sixties if we carry them I had no clue..

[breaker]

So the tri tip is connected to the round tip what u have there is a coulote aka picanha

[brettsmith]

That ain't a tri tip buckaroo, it's a sirloin cap, or coulott, or pichana.

[nathanfranzen]

This is one of those guys that blames everything on his company.