I contacted Kroger in Miamisburg, Oh and talked to the head butcher. Nowadays the sirloin is boned out whole at the packing plant, and the two tri-tips are separated, boned, and sold to butchers whole, thereby creating a new and tender cut. The boneless Tri-Tip cut is separated from the ball tip and the flap through the natural seam. Cuts From the Bottom Sirloin. He knew what I was talking about and called it something different. The meat is hard to find, but Costco always has it.
Computer Care Plans
Tom and his family spent a lot of time in California where this is a very popular cut of beef, and he has perfected grilling it with the right spice that made this so good, it prompted me to look into it and find out how to do it myself, and therefore bring it to my web site to share with you.
The other meat cutters there I spoke to didn't. This meant that there was not enough for a case display, so the butcher would grind or cube it. Photo 2.