If you’re having trouble finding it...tell your butcher you want the NAMP (North American Meat Processors Association) cut 185C... They still might not have clue, but it couldn’t hurt to ask.
Sometimes it’s also called the Bottom Sirloin Butt.
That’s from the CMC (Canadian Meat Council)
Tri-tip has been a regular thing around here for as long as I’ve been cooking. Pretty much EVERY grocery store has it...in varying quality of course.
Sometimes it’s also called the Bottom Sirloin Butt.
That’s from the CMC (Canadian Meat Council)
Tri-tip has been a regular thing around here for as long as I’ve been cooking. Pretty much EVERY grocery store has it...in varying quality of course.
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