Quote:
Originally Posted by cbtengr
I actually prefer it to prime rib no waste and perhaps just a bit firmer texture. What do you have to pay a # out your way? This was nearly $9 per. From what I gather you only get this cut off of the older cattle I guess most of the beef we get at the store here is not mature enough.
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My wife buys them at Smart and Final, bagged for restaurants, containing about 7 tri-tips. They are between $3 to $4 a pound usually. They are far more popular out here in the West so more readily available. We had so many that I cut one into steaks.
Pat
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