Quote:
Originally Posted by Chainsaw13
I wish we could get tri tip here. I could probably special order it.
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Is the problem actually getting it, or just that the name "tri-tip" is not known to the employees at your meat counter? If it's the latter, sometimes it masquerades under other names, I've known people who have found tri-tip by asking for "bottom round, tip cut" or "triangle sirloin" and there's one more I forget offhand. You could also try by IMPS/NAMP #, it's cut #185C according to the chart I have.
The texture and flavor is similar to flank, TT is not quite as intense, but thicker and harder to screw up when cooking.
Maybe search around for a meat locker in your area.