Speaking of Grilling...Cuts of Beef

Best cut for grilling is the Tri-Tip................

 

Filets run on either side of the backbone and are relatively unused muscles, hence the tenderness. Porterhouses are half filet and half New York. Ribeye is along the ribs....

It all has to do with how much use the muscles get. Shoulders, round and rump roasts need to be boiled for a long time that's why they're used for stews and/or smoked.

Being married to a Brazillian and going to the churrascus got me grilling with nothing more than rock salt and it really is better. Let's the true flavor of the meat come through.

 

Crap

 

Tri tips can be hit or miss...

Sometimes they're great and sometimes they're like shoeleather. I use them for Brazillian Carne Asada which I pressure cook so it doesn't
matter.

I found a link for you. http://cordia-farms.com/beef/beef_chart.jpg

 

a true tri tip is an expensive cut of beef, i believe it is the rear lower triangle portion. popular in santa maria california. superb marbeling and very flavorable....most butchers know what it is, if you dont see it in the meat counter, just ask for it...i dont think there is another name for it....

 

Funny. My brother lived in Houston for many years and no one offered it but around here it's in every market.....

 

Tri-Tip is what is left over when prime serloins are cut for restaurants. A small triangle of great taste but wrong shape. Back east this is cut up for stew beef but in Santa Barbara, Santa Maria and other cattle raising areas it is a delicasy. Available by the bag in local markets. Medium high price but worth it. Can usually feed 4-6 persons per piece but big ones can serve 10. Rub with salt, little garlic powder is OK, slow BBQ (30-45 min. over oak fire), let set for 15 minutes in covered pan, Carve. I push a fine steel skewer into the center of meat. If skewer is warm to the lip after removal, Done. Hard to cook on gas BBQ first few times. Leave cover open, turn burners way down, be patient, does work, tastes just as good.
John

 

ahhhhhhhh, the Santa Maria Barbecue with tri tip. There is a small restauaunt near Lompoc (vandenberg air force base) - (the towns name started with a 'C' - population of like 2) that serves incredible aged beef cooked over oak. cant think of the name now....someones got to know....

 

found out the restaraunt name in california for aged beef cooked over oak. town is Casmalia, name is the hitching post. here is a link. incredible beef.

http://www.hitchingpost1.com/

 

A rule of thumb. The greater the distance from the work the more tender the muscle.

 

Click "look at this" at the bottom of Hitching Post's page. Interesting.

 

Give that man a cigar! I'm flying out to Santa Barbara just to get my picks and fly them back. Yum!!!!

 

Mike,
A true New York Steak (eaten in New York City) is well aged beef. Most Fillet Mignon is well aged beef. Kill and dress the beef, hang in a refrigerated storeroom, at just the right temperature, for a month or more until the beef just starts to soften from slow bacterial action. Flavor and texture are changing all the time. There is a "sweet spot" that varies with the breed and feed of the beef. It is an art when done well. It is rotten beef when overdone. You pay for the TLC all the way. Frequently worth it in a few restaurants around town. Impossible to get at a local market. Have to go to wholesalers if you want to cook yourself and you get grief. Need a buddy that works in a fine restaurant to get it for you.
John

 

Prime Top Sirloin (Butt) steak or roast, is my choice for grilling or for chili, it has plenty of flavor to stand up to just about any smoke or seasoning, that you may care to use. If I want to broil or pan cook, the Filet is King, rub it with a mix of olive oil, a little crushed garlic and fresh cracked black pepper before cooking. mmmmmmmmmm!! Oven roasting will be a roast, of either of the above, depending on my mood. I am hungry now.....

 

How about a nice ham, Mike?

 

Alfred Packer preferred ground Chuck.