British BBQ Society Forums

Hi,

The next cut I would like to try is tri trip - but it's not something readily understandle in UK butchery terms. I've gone through the UK butchery cut pdf that was posted on here previously (thanks for that!) to confirm it is not listed.

I know that it comes from what the American's call the bottom sirloin, and that that area is encompassed in what UK butchery terms call the flank. So I am guessing it is at the bottom of the flank, just above the leg.

But if anyone has a good cut-guide, it would be appreciated - thanks.

Simon

I belive that in the US they count rump as part of the sirloin and i belive the tri tip is what we know as the rump tail so if you give your butcher this, i hope he'll know what to do with it.

http://www.eblexfoodservice.co.uk/books ... 123/zoomed

Cool - thanks Ed! I'll give him a call tomorrow & see if rump tail means anything to him.

What a wonderful cut, I had to point out what I wanted, and they didn't really have a name for it, but I have heard it called both rump and sirloin tail, or bottom sirloin
have a pic of the cut on here if it helps
http://countrywoodsmoke.wordpress.com/2012/04/22/a-first-time-dexter-tri-tip/
cheers
marcus

Simon this page may help you http://forums.overclockers.co.uk/showth ... t=18380684, also there is a link to a good you tube vid in there.

Totally off topic: Marcus I really like your food photography, mine is P poor in comparison.

Thanks Robin, appreciate that, always happy to help with tips and ideas, is not easy to get photos of food looking at its best.
Cheers
Marcus

RobinC wrote:Totally off topic: Marcus I really like your food photography, mine is P poor in comparison.

Careful Robin, there are folks on the Egghead forum who have spent more on cameras and lenses than on their 3 eggs and accessories, it's a slippery slope this food photography