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Old 03-04-2012, 01:55 PM   #21
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Originally Posted by Addie View Post
...I would suggest that you ask for it by name, Tri-Tip and tell them you don't want it sliced. It is probably more available than you think.

I've asked the meat manager at my supermarket for it by name and was told that cut just isn't offered in this part of the country. He is always very accommodating so if he could have provided it he would have.
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Old 03-04-2012, 01:57 PM   #22
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Hey, Addie! That 6.99 was "on sale," too - all I know is it had better be good. Our produce prices down here are good, but can't say the same for meats.

Thanks for the rub recipe, Sir L. I'll have to sleep on it and decide in the morning which way to go. BTW, it has to be the oven because I don't own a grill.
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Old 03-04-2012, 01:58 PM   #23
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I see Tri Tip roasts and Tri Tip steaks in Los Angeles markets all the time. IMO the steaks are unsuitable for knowledgeable or sophisticated steak lovers but some people just want lots of beef and don't care what the cut is. However Tri Tips make great roasts.

IIRC Tri Tip roast prices are usually under $4/lb. when on sale. I haven't bought one in a while so perhaps my remembered price is pre-inflation.
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Old 03-04-2012, 02:01 PM   #24
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Originally Posted by Gourmet Greg View Post
I see Tri Tip roasts and Tri Tip steaks in Los Angeles markets all the time. IMO the steaks are unsuitable for knowledgeable or sophisticated steak lovers but some people just want lots of beef and don't care what the cut is. However Tri Tips make great roasts.

IIRC Tri Tip roast prices are usually under $4 when on sale.

As I recall, roadfix buys them on sale then gloats about it here, knowing we in the East can't get it.
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Old 03-04-2012, 02:10 PM   #25
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Originally Posted by Gourmet Greg View Post
I see Tri Tip roasts and Tri Tip steaks in Los Angeles markets all the time. IMO the steaks are unsuitable for knowledgeable or sophisticated steak lovers but some people just want lots of beef and don't care what the cut is. However Tri Tips make great roasts.

IIRC Tri Tip roast prices are usually under $4/lb. when on sale. I haven't bought one in a while so perhaps my remembered price is pre-inflation.
It's a good thing you said "IMO".........I'm about as knowledgeable and sophisticated as one can get about steak, and I take offense to that statement. It's true, they don't make good steaks only because they are never cut against the grain. That's the fault of the meat cutter.
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Old 03-04-2012, 02:13 PM   #26
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As I recall, roadfix buys them on sale then gloats about it here, knowing we in the East can't get it.
Well I'm sorry about that, but there's plenty of great cuts good for roasting. And whenever anything is sold at a substantially lower price there's got to be a good reason for that. I'm no expert on which cuts make the best roasts but perhaps tri tips are sold for such "reasonable" prices because they may be lower in demand due to other cuts making better roasts.

I do wonder about those people who buy tri tip steaks. I often see them sold in packages where it's obvious they were sliced off a tri tip due to the sequence of large to small pieces. They're always much lower in price compared to top sirloin, porterhouse, rib eye, etc. and good reason for it, because the tri tips are low in marbling and likely low in taste. Probably a good choice for somebody who wants a lot of beef steak at a low price vs. a tasty steak at a much higher price. Some people are "gourmets of quantity" (what the rest of us call gourmands).
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Old 03-04-2012, 02:14 PM   #27
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I have been ISO tri-tip ever since reading Kayelle's description about how wonderful it is in the little stovetop smoker. I've never seen anything like it here, but will continue to look. From what part of the animal does it come?
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Old 03-04-2012, 02:14 PM   #28
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It's a good thing you said "IMO".........I'm about as knowledgeable and sophisticated as one can get about steak, and I take offense to that statement. It's true, they don't make good steaks only because they are never cut against the grain. That's the fault of the meat cutter.
Well I'm sorry I offended you. No offense intended.

I was offended by the people who don't like garlic presses but my life goes on.
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Old 03-04-2012, 02:19 PM   #29
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If you wet marinate that poor piece of meat for 2 or 3 days you will turn it to mush! 8 hours, tops, is all it needs.
Not likely with a tough cut, been doing it for years with chuck and brisket (London Broil).
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Old 03-04-2012, 02:31 PM   #30
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Well I'm sorry I offended you. No offense intended.

I was offended by the people who don't like garlic presses but my life goes on.
Good thing it's a roast then! If sophistication means being a snob about something, I'll just stick to the down to earth. BTW, IMO, since the introduction of the micro-plane, the garlic press should take the road of the dinos.
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