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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Tri Tip


California cut. Newport steak. Sirloin tip. Sirloin butt. Culotte. Bottom sirloin. You get the idea: Tri-tip steak goes by a lot of names. But there are only two of these triangular shaped steaks per cow — one per butt check, if you will. Because it’s at the butt of the animal, it’s not a kosher cut of meat. However, this strongly flavored steak is great for roasting, broiling, or a combination of stove and oven cooking. One thing to beware of is that this steak will get very tough when cooked past medium-rare.

photo from The Infamous Gdub




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