Beef Tri-Tip, IMPS/NAMP 185C & 185D
Street name - Tri-Tip
By Bob Oros
The Beef Tri-Tip is a relatively unfamiliar, profitable cut that offers outstanding taste, convenience and versatility at a moderate price.
Ordering and Purchasing Information
Two cuts in the IMPS/NAMP 185 series can be specified. Each includes more specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included.
• Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, IMPS/NAMP 185C
This item is the portion of the bottom sirloin that remains after removal of the flap (185A) and the ball tip (185B). It is a triangular-shaped muscle and may have up to 1/4-inch fat covering.
• Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defatted, IMPS/NAMP 185D
This item is the same as # 185C except that practically all the surface fat and membranous tissue is removed.
• One Tri-Tip roast weighs 1-1/2 to 3 pounds; is about 2 inches thick; and yields 4 to 6 cooked portions.
• Frequently vacuum-packaged with six roasts per bag, four bags per box.
• Sometimes mechanically tenderized, vacuum-packaged with one per bag.
In the U.S., the tri-tip has the meat-cutting classification NAMP 185D.