10 types of steak should be tender

10 types of steak should be tender

Tri-Tip is one of the most underrated cuts of steak. As you’ve probably guessed, the triangular tip has a triangular shape. They are also larger than many pieces, and there are only two triangular pieces per cow. This may mislead some into thinking that the tri-tip is expensive, but it is actually very accessible, and the reason is its location on the cow.

The tri-tip is cut from the bottom of the sirloin, an area of ​​the prime sirloin steak that is tough and inexpensive, however, this cut actually contains a fair amount of fat as well as thick muscle fibers. Until the 1950s, butchers would set the tri-tip ends aside to grind and sell them as burger patties or just plain ground beef. These muscle fibers require some help in breaking down and relaxing, so toning them is certainly encouraged.

Because tri-tip steaks are larger, they’re a great choice for steak when entertaining a larger gathering. It can be cooked in the oven, in a slow cooker, or even on the grill. Once finished cooking, the tri-tip can easily be cut into several pieces so everyone can take what they want. Uneven thickness of the tri-tip may also cause them to cook unevenly, which can actually be a positive, as you don’t have to worry about them being cooked to everyone’s liking. There can be multiple temperature options for this cut of meat.

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