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  2. Purchase order - Wikipedia

    en.wikipedia.org/wiki/Purchase_order

    An example of a purchase order request from a travel agent. A purchase order, often abbreviated to PO, is a commercial document issued by a buyer to a seller, indicating types, quantities, and agreed prices for products or services required. [1] It is used to control the purchasing of products and services from external suppliers. [2]

  3. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.

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  5. Bottom sirloin - Wikipedia

    en.wikipedia.org/wiki/Bottom_sirloin

    The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time.

  6. Longtime tri-tip eatery expands to this Sacramento ... - AOL

    www.aol.com/longtime-tri-tip-eatery-expands...

    Current owner Maria Ruelas has the mind behind the tri-tip taco, a customer favorite. The signature dish started as a special order and eventually became popular. Then Ruelas took a bite of the ...

  7. Peppered Tri-Tip Roast Recipe - AOL

    homepage.aol.com/food/recipes/peppered-tri-tip-roast

    (If you don’t, use the makeshift aluminum foil rack described on page 46.) Place the tri-tip fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 to 130 degrees for medium-rare, 135 degrees for medium.

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  9. T-bone steak - Wikipedia

    en.wikipedia.org/wiki/T-bone_steak

    The earliest mention of the term "porterhouse steak" in a newspaper appears to have been in a letter written by Thurlow Weed that appeared in the Hartford Courant on August 9, 1843, but the following year (August 24, 1844) it also appeared in a list of food prices in The New York Herald, and it appeared regularly in newspapers after that.

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