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This was labeled "choice shoulder roast". It sure looks more like a tri-tip to me. Or is that just the way they cut it? It doesn't have the marbling of chuck. I'm thinking cut off the bit of membrane there on top, and cook it like a tri-tip. Ideas? Suggestions? Thanks.
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Last edited by Thunder77; September 23, 2016, 09:43 AM.
Reason: Typos
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It does look like a Tri-Trip. But I think that its shoulder meat. Just by the grain of the meat. I haven't seen a lot of Tri-tips, but i have seen a lot of shoulders in my day. I would say thats a shoulder. Usually, they come in packs of two. (In Minnesota anyway)
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