Tri-tip can be elusive, but it's worth the hunt

By Mark Bittman / The Bulletin
January 19, 2010

My mother broiled a mean steak, but it was never better than when she was able to coax a tri-tip out of the butcher. She faced two challenges when buying this cut. First, there is only one per cow, so it is not all that common. Second, it goes by so many (often incorrect) names — California cut,....

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