Before tri-tip, what beef cut was original to Santa Maria-style barbecue?

Before tri-tip became popular, the original beef cut in Santa Maria-style barbecue was top sirloin.

Santa Maria barbecue developed in California’s Santa Maria Valley from mid-19th-century ranch feasts. Beef was seasoned with salt, pepper, and garlic, then cooked over hot coals from local coast live oak, often called red oak. The traditional setup used an iron grill whose height could be adjusted over the fire.

Tri-tip did not replace top sirloin until the 1950s. Local butcher Bob Schutz helped perfect the triangular bottom-sirloin cut, which quickly became the region’s signature meat. That history explains a common mix-up: tri-tip is now strongly associated with Santa Maria barbecue, but it was not the style’s original cut.

The meal is also known for pinquito beans, salsa, green salad, and grilled French bread. Linguiça and other sausages may appear, but they are accompaniments rather than the defining beef cut.