Re:My first sirloin will be a winner – even raw!!!

[Ron Pratt]

toasty wrote:

quote :

[ On the web I’ve got sources that say that the “tri-tip” comes from the top sirloin, and I’ve got sources that say it’s from the bottom sirloin and — I’m not sure I’ll ever know for sure if I’ve got what the people out West call a tri-tip. Bummer – they agree that it’s great, but they can’t agree what it is.

Scott,
I’m surprised you can’t find a tri-tip up there – granted you won’t find them in a grocery store because as it has been explained to me there is only one tri-tip per cow! I can buy them at two different local butcher shops where they never put them in the display case, but just keep them for people who specifically ask for them by name. I always cook one in my advanced cooking classes just to introduce more people to their versatile use let alone wonderful beefy taste much like a sirloin. Thing is they are truly a triangular piece of meat in shape and range in thickness from a thin side to a thick side…so if you have a family who likes steak, but some like their meat rare and some like it more well done then the tri-tip is your choice! It can be cooked as one piece and then divided after cooking!BTW they always weigh between 2.25 and 2.75 pounds.
Ron