Have You Ever Prepared this Little Known Cut of Beef?

Hi guys, I'm Seth Perkins, today we are on the cutting room floor, here white for meats. We want to show you how to cut and trim a tri-tip steak, one of our favorites, and we won't just show you how. To cut it and trim it, we're going to take it to the grill, so let me take a back quarter. What we

have

here is an entire hindquarter of meat. Now keep in mind that

this

animal was split in half, so

this

is just a hindquarter. fourth, this is the leg, this is a short loin, round sirloin, this is where you would extract the loin from here inside, if you watch our video on how to cut a

beef

that we previously posted a few months ago, you can see us. we cut all those different items, how

ever

, today we're going for the tri-tip, so check this out in our cutlery arsenal, we're going to use our Victorinox 6 inch boning knife that we

have

on our website,

ever

yone knows it.

We'll also be using an 8-inch Breaking Knife and then of course our 10-inch polished steel, so I'll start with the 8-inch breaking knife and our meat hook first. I like to start making a cut right here at the top of this flank, pulling this flank down. removing this rose meat once we've removed this rose meat, we're going to remove the flank like this, now what we're going to do is remove the triple tip from this, this is a cut that's not very popular, you know, all over the United States United and in all the different areas, it gained popularity on the west coast, moved to the east coast, more or less to the Midwest.

I must say that we love this cut, it is absolutely delicious, it is very economical. fed a lot of people with it, super tender, super juicy, just one that we really enjoy so people have been asking for more cooking videos and we thought this would be a good one to start with so let's get started there's a knuckle. right here and what we're going to take out is going to be the tip of the

beef

tenderloin, the round tip portion, so we just use our 8 inch breaking knife, pull it down and when you pull this out, you want to get the most triple tip. as you can and I'll show you how to do it, you need to take your knife and start it right here, along this side, if you don't do this part, you're going to lose a lot of tri point during this process.

So you can see there's a seam here and I'm just using the tip of my knife and continuing to pull down with that downward pressure that we talked about a lot. You can see that here is the bottom tip of that triple tip that we want. to make sure we get it all out of there, so we just use the tip of our knife following it all the way down and out like this, being careful not to cut too much into this portion here because it's located just to the right. Behind that is the sirloin, so keep that in mind now.

What we want to do is remove the knuckle. Start by removing this cap from this round tip. If you follow that seam, you can work slowly, use your knife and a

little

pressure, and you can peel it. Now that we have removed the round tip, we will begin to extract this triple tip. We'll remove some of this excess fat, as you can see the grains are smooth and starting to reveal the ones inside that tip. Tip Now, when we grill a tri-tip grill, we like to remove a

little

bit of this external fat. The reason is that in today's demonstration we are going to use a trigger pellet grill, so with a pellet grill application we feel like it's just better to remove most of this fat, it doesn't reduce as much inside from a pellet grill.

If I were using a charcoal grill, maybe I could leave a little more of this fat coating on there, that's how I like to do it, that's how we'll show you, be careful not to cut too much into the meat, but remove all the outside of this triple tip, so once that portion is ready, we want to remove the silver. skin, if there's any of that there, as you can see, it's starting to take shape. Now we're going to flip it over and fly it like a fish using our agents knife and we're pretty well trimmed, this is how you pull a beef tip out of a hindquarter and trim it.

Now what we're going to do is season it and we're going to use our black beard butcher seasoning. It's a coffee blend that has a little bit of molasses, some people have referred to it as a caramel coating to me, absolutely phenomenal in a cut like this and as you can see these beans run this way so I We'll season it, we'll probably smoke it low and slow. from 165 to 175 degrees we will bring this to an internal temperature of about 110 and then we will increase our temperature to 500 bringing it to an internal temperature of 135 at that point we will take it out and leave it.

Rest easy, we'll cut it against the grain, guaranteed to be absolutely amazing, so come with me, let's throw it on the grill. All the right processing happened here with this triple tip. Before we head to the smoker, we'll put on some butcher's beer. Mix seasoning today, we are using our black blend available in a 5.5 ounce bottle on our website or a four and a half pound bucket, so we recommend using our black seasoning on red meats. Combines very, very well. It's a coffee seasoning. molasses, as we mentioned before, as a friend of ours described it as a caramel coating to me, so we'll go ahead and start where I open this package and start seasoning, as you can see with this triple tip that we've removed the silver skin.

A good portion of the fat was removed. This applies to our Treasure Pellet Smoker, so it's important to remove a good portion of that before doing the seasoning process so you can be pretty liberal with the seasoning and you can't overdo it. season it with something like this, it's been at room temperature for about an hour, it's important to raise the internal temperature of this cut so that everything cooks evenly, so we're going to go ahead and coat this on all sides with our black seasoning and you can see that the seasoning is actually starting to soak into the meat a little bit and the salt and seasoning will draw a little bit of moisture out of the cut, so you can see that it will almost have a little bit.

It's a little bit wet looking since it's here, like I said. , you can't really season it too much, you just get a nice coating on there and since we created the black seasoning, this is by far our favorite for a cut like this and tri. -Tips are something we've come to love and enjoy, so at this point we're ready to pull the trigger, aha, BRR, it's 15 degrees in Ohio, but you know what that doesn't stop us from grilling the trigger ironwood 885, has been preheated. I haven't set it to 165 degrees and we're going to show you how ridiculously easy it is to make a tri tip and do it on the pellet grill.

In the meantime, I'm going to open this thing so I can warm up because it's freezing. There's a pretty simple process here, like I said, the grill is set to 165 degrees, we're just going to take the tri-tip, put it on our big meat probe, put it on the thickest portion of this tri-tip and what we want . What we need to do is bring the internal temperature of this triple-tip to about a hundred and ten degrees, when it gets to 110 degrees, we're going to turn this grill up to 500. 500 will probably only take, I think, maybe 10 to 15 minutes we're going to bring this out to a finished internal temperature of 135 degrees and then we'll let it rest, we'll cut it against the grain and we'll serve it and we'll tell you some examples of some ways to serve different dishes and things like that, then you can prepare them, so just for good measure we're going Let's put a little more seasoning in there because hey, why not?

We're going to let this baby rest and we're also going to turn on super smoke mode, we have this container full of hickory pellets, so this one will be smoked over hickory when it gets to 110, we're going to turn on the tap, see you then, okay guys, so here we are inside our treasure room at White Feather Meats. The beauty of a treasure is that we can use the app on our phone, so we reached an internal temperature of 110 degrees, which took about an hour, so now what I'm going to do is just increase the temperature of the handle to 500 and then I'm going to reach the set temperature and we'll wait for the probe to reach 135.

We'll pull the tri-tip and let it sit. We just hit 135 degrees internal temperature for our tri-tip, so let's go ahead and open it up. the grill and let's see it boy, doesn't it look good? You can see the juice sizzling out. It looks fantastic, so what we're going to do now is we're going to get this and we're going to take it inside and cut it. Total time so far has been just under an hour at 165 degree grill temperature. We reached an internal temperature of 110. We turned the grill up to 500 and then it only took us another 15 to 20 minutes to get to an internal temperature of 135 so that's where we are now let's go ahead and get the probe out we're going to go ahead and adjust our grill back just to keep things warm, you never know, we might want to cook dinner here later and then Let's go ahead and pull out this triple tip.

Look at that beautiful personalized cutting board a friend of mine gave me. Seems like a good place to put that triple tip and look at that absolutely beautiful cut of meat. So let's I'm going to take it inside and slice it up to see how we did it. I made sure to show up for the taste test. The only reason old Red Beard is there is the only reason I'm here. Okay, so the tri-tip has rested approximately. Now there are 10 minutes left for the slice and taste test. It starts to go against the green. Here you can see that the juice is running out.

This triple tip spills all over my cutting board. It looks incredible. It's one of the things we really love. the trigger is the fact that you retain all those natural juices. The nice thing about cooking a tri-tip is that you can feed a lot of people with one of these. It is a fairly economical cut. You can just cut it. Serve it like this. you can make all kinds of meat tacos, you can make quesadillas, whatever you want, you can make with this triple tip, so I think at this point we're going to go ahead and give you a sample, it tastes like an amazing steak, I got some of those .

A little brittle gets qualities, but it's much easier and in a shorter period of time than a brisket, it's amazing. Oh, huh, the smoke, the smoke, BAM, right there, the hickory smoke and then I get the black that takes over. I'm going to get this rich and meaty. right flavor, it's so juicy, tender and juicy, what granules did you use, these were the hickory granules, believe it or not, inside this triple tip, the grain actually rotates a little, so if you want to cut in one direction, then turn and cut the other one so you go upstream, but this is delicious, it's great food, too bad YouTube doesn't have smell or vision, it activates all those senses and that black seasoning.

Wow, there's absolutely nothing stopping it. prevent you from having this exact same experience at home by simply purchasing the seasoning. By clicking the link in our description, an activator will take you to the website and you can do all of this at home. You will have the exact same experience we have over and over again. and over and over again, what we wanted to do with this video is show you where the tri-tip comes from in the beef carcass, how it's cut, how it's trimmed, and how we cook it and prepare it to eat, so that it's there.

Don't forget we are the bearded butchers right here Whitefeather Meats Crest in Ohio. Don't forget to subscribe to our channel. Press that bell to receive notifications. Follow us on Facebook. Beard or Butcher Blend on Instagram. There is much more to come. Thanks for watching. guy