Susan Righetti’s father Clarence Minetti, co-founder of the legendary Far Western Tavern restaurant, was first introduced to tri-tip in the 1950s by Bob Schutz, who then owned the Santa Maria Market on North Broadway. Schutz is today credited with bringing tri tip to the mainstream.

Tri tip, a triangular-shaped cut off the top siroloin, has since become a signature cut of Santa Maria Style Barbecue. Historically, tri-tip was dismissed for use as stew meat or ground beef. While tri-tip is growing in popularity for its savory texture and flavors, many butchers outside of California are still unfamiliar with it.

But in the Santa Maria Valley and across California's Central Coast, tri-tip has become the most popular cut of meat for family barbecues.

Our Santa Maria Seasoning is perfect for enjoying tri-tip to its fullest, and for experiencing the flavors of authentic Santa Maria Barbecue.