Santa Maria Tri-tip BBQ

The tri-tip beef cut, a cornerstone of Santa Maria Style Barbecue, boasts a rich history intertwined with California's culinary evolution. Its journey from an overlooked piece of meat to a barbecue sensation is a tale of flavor discovery and innovation.

In the 1950s, the tri-tip cut was a relatively unknown entity in the world of American cuisine. This all changed when Clarence Minetti, Susan Righetti's father and the co-founder of the esteemed Far Western Tavern restaurant, was introduced to the tri-tip by Bob Schutz of the Santa Maria Market. Schutz, who is now widely acknowledged for popularizing this cut, saw potential in what was then considered a cut merely fit for stew meat or ground beef.

The tri-tip, deriving its name from its distinctive triangular shape, is a tender and flavorful cut from the top sirloin. Its rise to fame within the Santa Maria Valley, and subsequently throughout California's Central Coast, is a testament to its unique texture and robust flavors. While this cut is now a staple of family barbecues and a highlight of the region's culinary offerings, it remains less known in other parts of the United States, with many butchers outside of California still unfamiliar with its potential.

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