Tri Tip
Rangers Valley Tip:
The Rangers Valley Tri Tip is highly sought after cut for the thin slice and stir fry applications. However, the good marbling can make the cut useful in roasting and for BBQ/Grill.
HAM: 2131
Description: The Tri Tip is the triangle muscle M. tensor fasciae latae and is separated from the Rump along the natural seam. The Tri Tip can also include the section of M. tensor fasciae that forms the cap over the knuckle.
Weight: 1.3-1.4kg or 2.4-2.6kg (for the longer Tri Tip)
Yield: Medium to High
Price Point: Medium
Applications: Thin Slice, Stir Fry
Preparation:
- Trim fat to the desired specification
- Cut stir fry strips or thin slices (e.g. Yakiniku and BBQ slices) across the grain to ensure tenderness.
- Stir fry strips should be 10mm thick and 10mm wide or 4mm thick and 4mm wide for Stir Fry shreds.
- For Yakiniku, slice the Tri Tip so that it is 3mm wide and 20mm thick.
Menu Ideas: The Tri Tip can also make a good roast or mid-valued steak. Because of the triangle For some variety, try an Oriental Roast by marinading with soy sauce, sesame oil, sugar, garlic and fresh ginger.
Also try an Espresso Steaks, where the mild flavour of coffee helps enrich the Tri Tip steaks. To produce the marinade, combine ground espresso beans, brown sugar, black pepper and chili powder to taste.
Other Cuts: Rump Cap, Brisket Deckle, Flank Steak