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Tri-TipWe Only Sell Products That We Use - So YOU Only Buy The BEST Products!Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price!
Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!EVERY Price you see is your FINAL, TOTAL Price!! AND AS ALWAYS - FREE SHIPPING IN THE U.S.!
[And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping. NOT a sub-standard 4 to 6 week shipping period
that some websites offer with their free shipping!]
 With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $6.25 Value! |
Discover the Great Taste of Beef Tri-Tip
A beef tri-tip roast is a boneless cut of meat from the bottom sirloin.
It also is called "triangular" roast because of its shape. |  | | Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass. This meant that there was not enough for a case display. Consequently, the butcher would grind or cube it. Today, most stores receive boneless boxed beef. If you don't see tri-tip in the meat case, ASK FOR IT. | We have a FREE PDF article on Cooking Tips and Recipes for Beef Tri-Tip. To view it, just click here.
If you would rather download the FREE PDF "Cooking Tips and Recipes for Beef Tri-Tip" article and save it to your computer, just right click here., and choose "Save Target As"  You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clicking here.
|  Meat Smoking and Smokehouse Design Book for ONLY $24.97 - Shipped FREE in the U.S.! 308 Pages Long
| - Tri-tip roasts will vary from 1 1/2 to 2 pounds and are about two inches thick. If a roast is cooked to rare in the center, the thinner outside edges are medium to well, offering perfectly cooked beef for every taste.
- The tri-tip can be cooked whole or cut into one-inch thick steaks or strips. When the meat is cut into one-eighth inch strips, it can be used for stir-fry recipes and fajitas. If it is cut into one-fourth inch thick strips, weave the meat onto skewers and quickly broil or grill.
- It is much easier to cut the tri-tip into 1/4 inch strips if you place the tri-tip in your freezer for approximately 1 hour before you cut the meat. It helps to cut the meat if you have the proper knife. Why not use the knife that The Meatman uses!
Find out more about Forschner Butcher knives and how to order yours today! The beef tri-tip roast may be marinated if you wish. Marinades adds flavor
but is not necessary to tenderize the cut. Looking for ways to reduce calories and fat?
Tri-tip is the answer. A 3-ounce cooked portion of tri-tip is just 177 calories. |
Don't forget to order your Notebook Size Meat Cutting Charts (pictured below)
to use as a handy reference guide to ALL the beef cuts available!
These charts are extremely useful if you cut your own beef or just want to know what options you have
at the Butcher Shop or Grocery Store Meat Department! | 
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| Purchase A Set of 5 Notebook Size Meat Charts PLUS the FREE "How To Stretch Your Pork Dollar"
For ONLY $6.25 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.! We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! |
Cooking Tips Roast it. Grill it. Broil it. - Beef Tri-Tip Roasts:
Broil - 4 to 5 inches from the heat source, 25-30 minutes*
Roast - 425º for 30-35 minutes*
Grill - 30-35 minutes over medium coals*
*Meat internal temperature will be 135º for medium rare and 150º for medium. Tent roast with aluminum foil for 10 minutes before carving. During the standing time the temperature will rise 5-10º. Carve tri-tip across the grain into thin slices.
- Beef Tri-Tip Steaks, cut 1 inch thick:
Pan-broil over medium heat for a total of 8 minutes, turning once.
- Beef Tri-Tip Stir-Fry Strips, cut 1/8 inch thick:
Stir-fry strips 1 to 1 1/4 minutes.
- Beef Tri-Tip Strips, cut 1/4 inch thick and woven on skewers:
Broil about 3 inches from heat source or grill over medium coals for
2 to 3 minutes.
We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949!
And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE! You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!). Find out more of what makes Ask The Meatman.com
a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!!
Our Beef Chart Poster and our 5 Notebook Size Meat Charts will show you where the Tri-Tip is located on the Beef.
You can own our Deluxe Information Kit for only $15.97 - which tells you the suggested method for cooking Tri-Tip
and ALL the other cuts of Beef, Pork, Lamb, and Veal!
| Beef Roasting Time Table | Beef Cut | Weight | Oven Temp. | Approx. Cooking Time | Standing Rib Roast
(Prime Rib) | 4 to 6 lbs. | 325º F | 26 to 30 minutes/lb. | | 6 to 8 lbs. | 325º F | 23 to 25 minutes/lb. | | 8 to 10 lbs. | 325º F | 19 to 21 minutes/lb. | Ribeye Roast, boneless
(Prime Rib) | 3 to 4 lbs. | 350º F | 23 to 30 minutes/lb. | | 4 to 6 lbs. | 350º F | 18 to 20 minutes/lb. | | 8 to 10 lbs. | 350º F | 13 to 15 minutes/lb. | Round Tip Roast | 2 1/2 to 4 lbs. | 325º F | 30 to 35 minutes/lb. | | 4 to 6 lbs. | 325º F | 25 to 30 minutes/lb. | | 8 to 10 lbs. | 325º F | 18 to 22 minutes/lb. | Tenderloin Roast
(Chateaubriand) | 2 to 3 lbs. | 425º F | 35 to 40 minutes total time | | 4 to 6 lbs. | 425º F | 45 to 60 minutes total time | Top Loin | 4 to 6 lbs. | 325º F | 17 to 21 minutes/lb. | Strip Loin Roast | 6 to 8 lbs. | 325º F | 14 to 17 minutes/lb. | Top Sirloin Roast | 2 to 4 lbs. | 350º F | 16 to 20 minutes/lb. | Top Round Roast
(London Broil) | 2 1/2 to 4 lbs. | 325º F | 25 to 30 minutes/lb. | | 4 to 6 lbs. | 325º F | 20 to 25 minutes/lb. | | 6 to 10 lbs. | 325º F | 17 to 19 minutes/lb. | Tri-Tip Roast | 1 1/2 to 2 lbs. | 425º F | 30 to 40 minutes total time | Eye Round Roast | 2 to 3 lbs. | 325º F | 1 1/2 to 1 3/4 hrs. total time |
In a Hurry?
Discover how fast and flavorful a tri-tip can be with any of these quick ideas. - Use any prepared Italian salad dressing for a zesty marinade.
- Thinly sliced left-overs make a great tasting French Dip.
- Make your mealtime a fiesta by rubbing packaged taco seasoning
on the meat surface before cooking. - Combine 1 cup prepared salsa, 1/4 cup chopped cilantro and 2
tablespoons oil for a Mexican marinade. - Still searching for the easiest recipe? Just sprinkle the tri-tip with
salt and pepper or seasoning salt. This cut is so flavorful it doesn't
need anything else.
2 Tri-Tip Marinade Recipes | Marinade #1: | Marinade #2: |
1/2 Tablespoon sea salt
1/2 Tablespoon cracked black peppercorns
1 Tablespoon minced garlic
1 Tablespoon grated fresh ginger root
1 Tablespoon soy sauce
1/2 Tablespoon white pepper
1 Tablespoon brown sugar
Mix all the ingredients well, cover the meat with them and place in plastic bag in
refrigerator at least an hour,
better overnight.
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4-6 cloves crushed garlic
1 ounce Jack Daniels
1/4 Teaspoon Balsamic vinegar
1/2 Teaspoon honey
1/4 Cup olive oil
Mix all the ingredients well, cover the meat with them and place in plastic bag in
refrigerator at least an hour,
better overnight.
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Last Updated: Monday, March 03, 2008 05:22 PM |
