Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have been getting them from Trader Joe's in MD, only problem is they are trimmed (I like to trim my own). The price is ok from there. To get them untrimmed I have to order them from the butcher at my local grocer but the cost is through the roof. Same with packers since I live in a heavy Jewish area (they only eat trimmed flats I am talking no fat cap or anything) I have to order ahead of time and pay a high cost or drive to Baltimore or Virginia. Not worth the drive right now.
Africanmeat:
The tri-tip is a cut of beef from the bottom sirloin primal cut.[sup][1][/sup] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
Bob you dont have to let them age. Just season up and smoke to a IT of 135 and enjoy. You can take it to 130 then finish with a quick sear. Let it rest for 30 minutes and enjoy.
I'm happy for you, only thing is after you have tasted them you'll be wanting more, sure hope you take a piece to the grocer to help influence the decision of the "trial basis."
Ahron, as Big Twig told you, the tri tip comes from the bottom sirloin butt which is commonly separated into the ball tip, the flap, and the tri tip. They were quite affordable until the secret got out and they became so popular.