The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, which judges take off points for.In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks"

Some tips to making beef, chicken and seafood as an asian hotpot with vegetable broth at home. Forget paying $95 at the Melting Pot restaurant.. sheesh.

One of my favorite barbeque sauce recipes is to combine ground beef with Sauce Goddess' Big Tangy Steak Sauce. Form into patties. TIP-as you build the patty, make the edges a bit thicker than the middle, this will make the burger the same size when cooked and the edges won't be over-done.

This is a great tip if you are learning how to barbeque. This website explains why and how to remove the membrane from the back of your beef and pork ribs.

Keyword research is critical to the success of any search engine marketing and optimization plan. If your focus is the wrong keywords, your shooting yourself in the foot, and wasting a ton of time, money, and effort. Maria Reyes-McDavis points out tips and keyword research tools to help you in your online marketing quest.

A great Recipe for Crockpot beef stew, and equipment selection tips.