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tri -tip cooks like a tender steak but slices like a brisket – perfect for people who want to do a brisket-like cook -up but don’t have the time
as most chefs will tell you your steak tastes better with the bone in
It goes beautifully in stews and is famous for Italian Osso Buco and Goulasz (Hungarian Stew)
This is unfortunate because the complete picanha is a delectable
it can be used in any chopping
Rump Roast POUND:2LBS tri -tip cooks like aGreat value and very lean. The bottom round roast isis perfect for slow cooking, braising or roasting. The cut comes from the round primal or the rear part of the cow and is perfect for cooking low and slow and slicing thin. It is leaner than the brisket or chuck, so you may need to add more fat to prevent your pot roast from drying out.
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