February 18, 2011
Sizzler chain adds tri-tip to its menus, but wait -- there's more


By Allen Pierleoni

What do we know about that succulent cut of meat known as the tri-tip? Several things - not the least of which is this: A freshly cut and grilled 6-ounce tri-tip steak, and an invite to the "endless salad bar," is yours at the six Sizzler restaurants in the Sacramento area. The cost: $10.99 (

The Sizzler chain does business in 12 states, with 111 units in California.

Now, about that tri-tip:
- It was dubbed the "California Cut" by the California Beef Council for two reasons: It was first popularized in the 1950s in Santa Maria, and it remains largely unknown outside of California.

- Tri-tip is one of the three muscles in the bottom sirloin of the steer.

- Because it gets along so well with marinades, it's the king of the California grill.

- More than 400,000 pounds of aged black Angus tri-tip are sold through the Buckhorn steakhouse in Winters and Buckhorn Grills in the Bay Area, Napa Valley and Sacramento (1801 L St., (916) 446.3757;

- New York City was introduced to tri-tip in January 2010 at the Tri Tip Grill at Rockefeller Center.

- The tri-tip sandwich is the No. 1 meal sold at Raley Field during the Sacramento River Cats baseball season.

Call The Bee's Allen Pierleoni at (916) 321-1128.

On October 14, The Sacramento Bee will temporarily remove commenting from While we design the upgrade, we encourage you to tell us what you like and don't like about commenting on and other websites. We've heard from hundreds of you already and we're listening. Please continue to add your thoughts and questions here. We also encourage you to write Letters to the Editor on this and other topics.

Recommended Links

October 2013

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    

Monthly Archives