I went to my local butcher today to get a Tri Tip. I actually saw them in the meat case, they looked just like Tri Tips. But when they wrapped it up it was labeled Ranch Roast.
So here is my question. I live in Illinois, I know Tri Tip is not common here. Could this butcher cut down common chuck and sell it as Tri Tip?
See the pic attached.
The package says Ranch Roast, not Tri-Tip. Google search said a Ranch Roast is generally a Chuck roast.
from google: A ranch roast is a savory, slow-cooked beef roast seasoned with dry ranch dressing mix, often featuring au jus mix, butter, and pepperoncini peppers for a tangy, tender result.
so you saw them marked as TT in the meat case or when you asked for TT the butcher directed you to the meat case and it was marked RR?
CaptainMike Quote: "That's a tri tip. They cut off the big end, though, making it more of a bi tip"
I agree with this. When I buy Tri Tip I actually separate the roast at the bend. It helps identify the grain direction after cooking. That is part of a Tri Tip roast and a Ranch Roast (steak) is cut from the shoulder clod (chuck). It'll be good eating... 👍
I only see a slight change in the grain direction. Most tri tips I cook have a pretty dramatic change in the direction of the grain at the bend. That said, I think it was ecowper who cooked one not too long ago that had no change in grain.
As CaptainMike and Ace said, it's probably been cut a bit differently compared to what you've seen before.
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Butchers being loose with terminology is a time worn tradition. In more recent times (well, relative to my lifespan anyway) when the Government tried to impose price controls in the '70s they used common nomenclature to identify controlled items. That triggered some in the food world, probably other categories as well, to create new names for historic cuts thus dodging the imposed pricing.
The other lesson here is the importance of clinging to accurate nomenclature for the sake of useful communication. We see this abused regularly.........even here on the Pit. Folks will say something along the lines of "You call it what you want, I'll call it what I want, it's not that big of a deal." Well, it isn't until it is...
from google: A ranch roast is a savory, slow-cooked beef roast seasoned with dry ranch dressing mix, often featuring au jus mix, butter, and pepperoncini peppers for a tangy, tender result.
I have always known that as a Mississippi pot roast. It’s delicious. A great winter time meal that makes the house smell wonderful!
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I just called the butcher.
They said that a Ranch Roast and Tri Tip is the same thing. They are not. Tri Tip is from the bottom sirloin while Ranch Roast is from chuck.
I will smoke it until 140. But I'm not going to buy Tri Tip from them again.
Trying to be generous here, and taking a cue from Ace, the lore regarding this cut is that it was favored by California cattle ranchers near Santa Maria for feeding the workers and gatherings of friends/family. But yeah, your local butcher is reaching...
Lets see how it tastes. I'll probably cook it tomorrow, stay tuned for feedback.
I have really not liked that butcher, but the "tri tips" looked good. They have pub burgers made with brisket and short rib. That's the only thing I will get from them going forward.
I know zilch about how butchers are trained or certified (?), but Illinois is definitely a great place to find one that doesn’t know anything about tri-tip.
Result pics and results coming soon.
This cut of meat had a pretty good fat cap on one side. Is that typical for a Tri Tip?
I did trim it all off before cooking.
TripleB I think that is a product of the Hardcore Carnivore Black. It was only on the cool side for 1 hour and no more than a 2 minute sear on each side.
If the 3 slices in the right photo were your average, I think it’s probably thick cutting for a tri-tip. I’m no tri-tip expert as a Midwesterner, but have cooked 20 plus of them. Done a handful the traditional medium rare way sliced very carefully thin and against the grain. Had 1 that was really good that way. I don’t find the appeal myself, I think it’s just a California thing.
As a trisket, one of my favorite cuts though even around $10/lb here. I haven’t cooked a brisket in years because a tri-tip cooked like a brisket is just as tasty, tender and juicy, gets much better yield and is gone in a meal or two for 2-4.
The pics definitely appear to be part of a large butchered tri-tip to me (pun intended).
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