Tri-tip steaks come from the sirloin section of the cow. Tri-tip steaks are very flavorful, although they can be a little tough.Know More
There are only two tri-tip steaks per cow and they come from the triangular muscle that controls the back legs. Tri-tips can be sold under other names, such as sirloin tip, sirloin butt and bottom sirloin. Tri-tip steaks can be prepared in a number of different ways. They are excellent cooked on the stove top and are perfect for roasting or broiling.
Sirloin tri-tip has less marbling than a top sirloin but still has remarkable flavor. For the best quality, the steak should be at least three-quarters of an inch thick.Learn more about Meat, Poultry & Seafood
The part of a steer that butchers call a tri-tip roast sits immediately below the sirloin along the lower side toward the tail of the animal. Each steer provides two tri-tips. SeriousEats recommends cooking tri-tip to medium-rare with an internal temperature of 115 to 120 degrees Fahrenheit.Full Answer >
The filet mignon is a small cut of tenderloin located on the back rib cage of a cow. Meat from this particular region is typically tender, as it is not a weight-bearing portion of the animal.Full Answer >
Pastrami is made with beef brisket. Beef brisket comes from the lower part of a cow's chest. The brisket is below the chuck and above the shank.Full Answer >
Brisket is cut from the underside of the cow near the chest area. This part of the cow is tough because of the high collagen and fat content.Full Answer >