The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My first sirloin will be a winner – even raw!!! › Re:My first sirloin will be a winner – even raw!!!
I thought that there was one tri-tip per SIDE of cow – meaning two per animal.
And I’ve heard some folks say that this is the same as the picanha, which is the culotte in french, sometimes called the rump cover when it comes off the top sirloin subprimal.
I’m in the greater Milwaukee area – there must be a butcher store somewhere around here, but I haven’t managed to visit one.
When you say triangular with thin side to thick side it sounds so much like the picanha, which is a greatly flavorful piece of beef… sort of the cornerstone of the Brasilian steakhouse.
Andy – for sure you should expect that what you buy comes in a bag that probably doesn’t have the name of the store on it. It’s the sub-primal that the store buys, then cuts into steaks and sells as sirloin steak.
Ron – I’m curious about the price, because it happens that the last top sirloin I got from Sam’s club was labeled “Beef Round Sirloin Tip Roast Cov” and they charged $2.78 / lb. I can’t tell you much about the meat, because that was the one that “got away” although I’d say that the aged “Beef Round Top Round” was $2.76/lb and _excellent_.
So I’m curious why your club charged $3.56. I’m sure they have some leeway based on transportation costs and stuff I’m not aware of – but that’s a big difference.
I did a ribeye. Costs twice as much per pound, and has a huge amount of fat. As soon as I get a chance I’m going to load a top sirloin and a ribeye and let them hang out for a month.