primal - Wiktionary
https://en.wiktionary.org/wiki/primal
https://en.wiktionary.org/wiki/primal
primal
ADJECTIVE
-
1Relating to an early stage in evolutionary development; primeval.
‘primal hunting societies’
- 1.1Psychology Relating to or denoting the needs, fears, or behaviour that are postulated (especially in Freudian theory) to form the origins of emotional life.
‘he preys on people's primal fears’
-
2Most important; primary or fundamental.
‘rivers were the primal highways of life’
- 1Relating to an early stage in evolutionary development; primeval.‘primal hunting societies’
- 1.1Psychology Relating to or denoting the needs, fears, or behaviour that are postulated (especially in Freudian theory) to form the origins of emotional life.‘he preys on people's primal fears’
- 1.1Psychology Relating to or denoting the needs, fears, or behaviour that are postulated (especially in Freudian theory) to form the origins of emotional life.
- 2Most important; primary or fundamental.‘rivers were the primal highways of life’
Origin
Early 17th century: from medieval Latin primalis, from Latin primus ‘first’.
The tri-tip is a cut of beef from the bottom sirloin subprimal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
Beef Cuts 
Beef cut: Bottom Sirloin Steak type: Tri-tip (also known as: "triangle steak")
In the United States, this cut was typically used for ground beef or sliced into steaks until the early 1950s, when Otto Schaefer Sr. first introduced it to market in Oakland, California.[2] It became a local specialty in Santa Maria, California shortly thereafter when Bob Shutz marketed it in the late 1950s,[3] rubbed with salt, pepper, fresh garlic, and other seasonings, grilled directly over red oak wood to medium-rare doneness. Other nontraditional preparations include being roasted whole on a rotisserie,smoked in a pit, baked in an oven, grilled, or braised in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[4]
Often labeled "Santa Maria steak", the roast is most popular in the Central Coast of California and Central Valley regions of California[1] as well as throughout the entire state, and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue.
Early 17th century: from medieval Latin primalis, from Latin primus ‘first’.
| Beef Cuts | |
|---|---|
 | |
| Beef cut: | Bottom Sirloin |
| Steak type: | Tri-tip |
| (also known as: "triangle steak") | |
In the United States, this cut was typically used for ground beef or sliced into steaks until the early 1950s, when Otto Schaefer Sr. first introduced it to market in Oakland, California.[2] It became a local specialty in Santa Maria, California shortly thereafter when Bob Shutz marketed it in the late 1950s,[3] rubbed with salt, pepper, fresh garlic, and other seasonings, grilled directly over red oak wood to medium-rare doneness. Other nontraditional preparations include being roasted whole on a rotisserie,smoked in a pit, baked in an oven, grilled, or braised in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.[4]
Often labeled "Santa Maria steak", the roast is most popular in the Central Coast of California and Central Valley regions of California[1] as well as throughout the entire state, and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue.
Recipe of the Day: A simple, juicy tri-tip roast.
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