OK, what about ti-tip? Doesn't that come from the bottom of the sirloin?
Tri Tip is a cut from the Sirloin Primal.OK, what about ti-tip? Doesn't that come from the bottom of the sirloin?
...whether it is acceptable or not is a matter for management to determine.Wondering about this too. Is tri-tip acceptable for this challenge?
Clear as mud.Glad that's cleared up. I'll be posting the tri-tip I'm cooking tonight in the photo gallery and using the choice sirloins in the freezer for the throwdown.
Pretty close, no where as bad as Texas. We are getting rain every afternoon and night and except for two gassers under the covered patio the others are all out in the open. Last three days three inches of rain. Should be clearing a few days this week we hope.Rich, is Prescott Valley competing with the Amazon jungle for most rain?
My thinking is that tri-tip does not qualify for this throwdown because it's a small roast that is typically cooked whole and sliced to serve, not cut into steaks and grilled.Tri Tip is a cut from the Sirloin Primal...whether it is acceptable or not is a matter for management to determine.
I would say you're right, Tony's steaks look like what we call a NY strip steak cut from the loin, not a steak cut from what we call the sirloin.Just curious... Are not Chris Arnold's and TonyUK's steaks both the same strip loin cut? They both look like, what we call, NY strips.