Rubes by Leigh Rubin for June 10, 2015

???

Sirloin tips?

???

I think Jack’s on to it. Sirloin does come in tri-tips As for the fainting, that’s an old punch line about any father discovering after the delivery that he’s got more than one child. (OMG, the diaper bill, etc.)

I didn’t know that tri-tips were a cut of beef until I lived in California (for those questioning this comic).

♫♪♪♪Vealings, nothing more than vealings……

So, this comic makes sense only for people who live in California? I’ve never heard the term before.

This one got me, too. And the Internet was no help I trying to find a definition for whatever the pun migh be.

Might

http://en.m.wikipedia.org/wiki/Tri-tip

The tri tip is a cut of beef from the bottom sirloin (sub prime cut). It’s usually 1.5-2.5 pounds and is usually marketed as a trip tip roast.Before the 1950s, it was ground into hamburger, but a Santa Maria chef rubbed it with seasonings and grilled it directly over red oak wood chips to medium rare and it caught on. It’s often labeled “Santa Maria Steak” as a result. You can also roast it on a rotisserie, smoke it in a pit or braise it in a Dutch oven and then after cooking slice the meat across the grain. (Here in Florida, the grocery stores sell it as tri-tip roast, in New York it’s marketed as Newport Steak.)

Good one Philip, some people just have to make everything political.

Thanks for the explanations everybody

Cow-tipping is an old-time prank of kids in cattle country.