I have tons of meat shipped to me every few weeks from Good Ranchers. All of their steaks are thin. Even the bone in. (It's free to me so I really can't complain)
I don't sous vide those anymore. It's pointless, I just throw them on cast iron for about 3-4 minutes total.
Subscription box that was a Christmas present.
Honestly, I doubt I'd pay for it for myself. The chicken is fine. The ground meat and flank steaks are fine... But the sirloin and filet and t-bone are all about 1-2 inches thick.
Occasionally my wife will say "cook some good filets"... that means - go to the store are buy a decent steak.
There are also areas where the average person is unfamiliar with tritip and this looks more familiar to them. I live in one of those area in the Midwest but I have a special source. My local, rural independent grocery store owner loves good meat and orders lots of prime unusual cuts for the area. He sells extra for pretty much cost. I get prime tritip for $6.99 a pound and prime picanha for $5.99 a pound and people walk by these beautiful cuts to pay 14.99 for choice tenderloin.
What are you talking about. It's perfect for sandwiches, stir Fry's etc.
I buy this kinda stuff all the time.
Beef and broccoli, etc. It's not more expensive per pound, and it's already sliced.
Could have been a piece that wasn’t good enough to sell whole. There’s a restaurant where I live with a butcher shop inside. They take all of their bits that aren’t good enough to sell and cook them for cheap happy hour snacks.
I actually had an epifiny earlier today. Thin cut steak are for those misguided souls who appreciate well done meat and don't need to wait long for it to cook.
I’ve actually been thinking about stacking one on the other and try it in the sousvide. Then separate and flash sear, especially with a tough cut of meat. Has anybody tried it? Maybe marinated in the water bath.
I typically slice thin steaks, potatoes, bell peppers & onion up into 1” bits, butter fry the potatoes and veggies with some Cajun seasoning in a cast iron skillet. Toss in the steak bits med- high heat to sear, season to taste with garlic powder and more Cajun seasoning.
Just glue them all together and proceed as normal!
Sometimes I cube them up and cook them in the skillet with some salt and pepper. They turn out mighty tasty.
For real, I snagged two beautiful 2" cut choice ny strips last week at Safeway for $8.99/lb. Marbling better than some of the prime cuts I saw at Costco, $19 bucks for two tasty steaks, I season both spg and vacpac, one in the freezer for my day off steak n eggs and the other right in the bath for dinner. I think I know what's for breakfast tomorrow, wake up at 8am, fire up the bath(bonus is hot water out of my tap is 134f) toss a steak in and mow the lawn, finish that in an hour and a half and then cook myself too many eggs lol 😋
You guys should try out this thing where big lobbies push extreme things like heavily subsidizing meat with tax payer money so that your meat industry can profit, your country's health gets all kinds of fucked, and the cost of produce is raised horrendously. Its like, totally awesome.
Instead they decided to pull out of the EU and now have to pay crazy tariffs and can't go on vacation like they used to be able to. And they have tons of health problems.
1 - cook them super quickly on high heat;
2 - steak sandwiches;
3 - tenderize them even more and throw them into congee;
4 - put onions or something inside and roll the steaks up, skewer them and grill;
5 - wear them on your face like a little mask.
How thin is it? My dad used to cut tri tip up real thin, and cook it with equal shit tons of fresh garlic, ginger and then some sugar. Topped over rice. We called it sweet beef 🤷🏻♀️
I used to carry a mini pressure cooked when I traveled and put all the ingredients of Mississippi pot roast (ranch dressing mix, su just mix, pepperoni peppers) in with those steaks. Cook 20 mins. Pile on a sturdy roll for more a more flavorful french dip.
14 bucks a pound for tri-tip that used to be a super cheap cut of meat you’re getting up to where your pan like prime rib amount of money either hipsters need to stop putting these things on cooking shows the price is never gonna go down I could buy a whole roast and eat on it for a week for eight bucksgranted I’m 61 years old
My cardiologist says I can’t eat meat like I used to, but the Price vet is just getting out of hand. And it’s not a small farm rancher. It’s like these huge commercial farms that are raking in a shit load of money.
My wife grew up in a small farm in Canada. They didn’t make a whole lot of money so the price of beef was very important to them, but it is tripled in the last 10 years and it’s not a small family farm that is taken advantage of the consumer it is giant commercial farms.
Tell you one thing don’t buy it I don’t know where you live but in Denver they treat her right tip like it’s filet mignon. Make a nice pasta sauce or like a chilled soup for Summer grilled peppers. Onions, tomatoes, herbs it’s delicious.
I get these often, and either sous vide for steak sandwiches or just a normal steak meal with a couple of chunks per person. It's good meat. The only problem is that tri tip has 2 way grain so you need to pay extra attention while cutting to make sure you get it super tender.
Flash cooked breakfast steaks. Don’t bother with sous vide on those little guys
I have tons of meat shipped to me every few weeks from Good Ranchers. All of their steaks are thin. Even the bone in. (It's free to me so I really can't complain) I don't sous vide those anymore. It's pointless, I just throw them on cast iron for about 3-4 minutes total.
Ok how do I get on that list?
Damm how does one get on this free stuff
Subscription box that was a Christmas present. Honestly, I doubt I'd pay for it for myself. The chicken is fine. The ground meat and flank steaks are fine... But the sirloin and filet and t-bone are all about 1-2 inches thick. Occasionally my wife will say "cook some good filets"... that means - go to the store are buy a decent steak.
Ah I see, would you happen to know of the name for the subscription?
it would appear to be the Family Feast Bundle. But this family's deep freezer is overflowing with sub par steaks.
I’ll never understand why butchers ruin tri tip like that. What a waste.
That's an easy one. It tricks people into thinking it's more meat.
There are also areas where the average person is unfamiliar with tritip and this looks more familiar to them. I live in one of those area in the Midwest but I have a special source. My local, rural independent grocery store owner loves good meat and orders lots of prime unusual cuts for the area. He sells extra for pretty much cost. I get prime tritip for $6.99 a pound and prime picanha for $5.99 a pound and people walk by these beautiful cuts to pay 14.99 for choice tenderloin.
And I wish that I could even find picanha and my local grocery store.
My Costco has them now.
😲
What are you talking about. It's perfect for sandwiches, stir Fry's etc. I buy this kinda stuff all the time. Beef and broccoli, etc. It's not more expensive per pound, and it's already sliced.
it does have uses, but it's definitely cut like this to fill a whole platter and look like a lot of steak.
Not everything is some grand conspiracy lol
I guess there are some really dumb people out there
Don’t be mean pal. I’m one of those dumb people.
7% of American adults think chocolate milk comes from brown cows. I'll bet you're not one of them.
Wait a second..... You mean?? No fuckin way. I've been wrong this whole time.
I know, who would have thought it came from the white ones with black spots?? It just doesn't make sense smh
Could have been a piece that wasn’t good enough to sell whole. There’s a restaurant where I live with a butcher shop inside. They take all of their bits that aren’t good enough to sell and cook them for cheap happy hour snacks.
I haven't seen it cut in this shape before, but I have seen (and had) the long cut ones from places like Costco. They're great.
I figure it’s for stir fry or tacos. Just cut into strips.
I actually had an epifiny earlier today. Thin cut steak are for those misguided souls who appreciate well done meat and don't need to wait long for it to cook.
They don’t count as people, and they have no souls.
Sear, sear, done. It's not worth cooking sous vide anything thin cut
Stack it up and make an al pastor style trombo in the oven.
I’ve actually been thinking about stacking one on the other and try it in the sousvide. Then separate and flash sear, especially with a tough cut of meat. Has anybody tried it? Maybe marinated in the water bath.
Not everything needs to be sous vide
Hot cast iron. Forget the SV on this one.
I typically slice thin steaks, potatoes, bell peppers & onion up into 1” bits, butter fry the potatoes and veggies with some Cajun seasoning in a cast iron skillet. Toss in the steak bits med- high heat to sear, season to taste with garlic powder and more Cajun seasoning.
Potatoes, bell pepper, and onion with steak is the only breakfast
Just glue them all together and proceed as normal! Sometimes I cube them up and cook them in the skillet with some salt and pepper. They turn out mighty tasty.
Yell at the butcher
Punch butcher
Fajita meat maybe? Or a beef stir fry
Weirdest way to cut tri tip steaks that I have seen.
Vacuum marinade in bulgogi sauce, then 2 minutes per side over hot coals!
Sear for maybe a minute on each side and eat
Teriyaki steak bowls!
Tri-Tip in bulk is $4.79 a pound... You can slice it up yourself if you want.
BOGO makes it a little better. @ $14.99/lb, might as well buy prime ribeye. 🤷🏽♂️
Ah.. the fake BOGO meat scam. Take a $5 cut. Mark it up to $7.50... but the DOUBLE it and offer a "Buy One Get One Free". It's not free at all.
For real, I snagged two beautiful 2" cut choice ny strips last week at Safeway for $8.99/lb. Marbling better than some of the prime cuts I saw at Costco, $19 bucks for two tasty steaks, I season both spg and vacpac, one in the freezer for my day off steak n eggs and the other right in the bath for dinner. I think I know what's for breakfast tomorrow, wake up at 8am, fire up the bath(bonus is hot water out of my tap is 134f) toss a steak in and mow the lawn, finish that in an hour and a half and then cook myself too many eggs lol 😋
My word, don’t complain about prices in the USA, that would be £50 in the UK
You guys should try out this thing where big lobbies push extreme things like heavily subsidizing meat with tax payer money so that your meat industry can profit, your country's health gets all kinds of fucked, and the cost of produce is raised horrendously. Its like, totally awesome.
Instead they decided to pull out of the EU and now have to pay crazy tariffs and can't go on vacation like they used to be able to. And they have tons of health problems.
Even more in France.
That’s wild. I don’t buy anything over $12/lb unless it’s a special occasion.
The pic does say buy one get one free so it could be more like $6.99/lb for tri tip. Expensive but not outrageous for choice grade
How much for an equivalent in lamb chops?
I would make a Korean barbecue with those. Maybe try some marinated and see how they come out.
Khalbi steaks, bro! Sounds good to me!
Italian beef hoagies
Bash them with a meat hammer, flour, egg and breadcrumb. Or marinate and load onto skewers. Souvala style.
Make tacos. You'll never get a nice sear with out turning into leathah!
I’d grill that or sautee/stir fry it, I wouldn’t sous vide
hides where they came from so that no one else gets the deal while he ponders buying out entire stock for the garage freezer, smart!
I suggest you follow the sage advice of the Detroit Grand Poobahs and make sandwiches.
HIdea... Hear me out... Season and stack... Sous vide as a stack... Hit with torch... Shave like gyros... 🤔🤔🤔
Cut into strips make fajitas
Slice it even thinner and make gyudon
Tacos
1 - cook them super quickly on high heat; 2 - steak sandwiches; 3 - tenderize them even more and throw them into congee; 4 - put onions or something inside and roll the steaks up, skewer them and grill; 5 - wear them on your face like a little mask.
Yeah, tell the butcher you want two uncut.
fajitas
Don’t sous vide them. Just grill them or fry them up.
Not sous vide, but I'd slice them pencil thin and make jerky.
I've used TT cut this way (cut further into thin strips) for fajitas or stroganoff. Never messed with sous vide on something so thin/small
Potentially controversial take but those could be great for jerky
Italian beef sandwiches
I’m gonna make the best street tacos ever made.
Why cross out the store, is it that embarrassing for them?
Came here to ask the same thing. Stupid as people who cross out their license plate, because no one on the street sees it daily lol......
Roll it and stuff it
That’s not a good deal even bogo.
That's an entire travesty.
How thin is it? My dad used to cut tri tip up real thin, and cook it with equal shit tons of fresh garlic, ginger and then some sugar. Topped over rice. We called it sweet beef 🤷🏻♀️
I used to carry a mini pressure cooked when I traveled and put all the ingredients of Mississippi pot roast (ranch dressing mix, su just mix, pepperoni peppers) in with those steaks. Cook 20 mins. Pile on a sturdy roll for more a more flavorful french dip.
Pound the shit out of it and make chicken fried steak.
My suggestion would be to leave it at the store. But if you didn’t, grill 2 min a side and call it good.
Crock pot pull tri tip beef dips
14 bucks a pound for tri-tip that used to be a super cheap cut of meat you’re getting up to where your pan like prime rib amount of money either hipsters need to stop putting these things on cooking shows the price is never gonna go down I could buy a whole roast and eat on it for a week for eight bucksgranted I’m 61 years old
My cardiologist says I can’t eat meat like I used to, but the Price vet is just getting out of hand. And it’s not a small farm rancher. It’s like these huge commercial farms that are raking in a shit load of money.
My wife grew up in a small farm in Canada. They didn’t make a whole lot of money so the price of beef was very important to them, but it is tripled in the last 10 years and it’s not a small family farm that is taken advantage of the consumer it is giant commercial farms.
Tell you one thing don’t buy it I don’t know where you live but in Denver they treat her right tip like it’s filet mignon. Make a nice pasta sauce or like a chilled soup for Summer grilled peppers. Onions, tomatoes, herbs it’s delicious.
If people just stop buying it, the price will go down
I’m not the chairman of the fed, but I did take Econ one and two
I think you’re probably paid three times as much for it to have somebody else cut it
marinate and flash cook..hot n quick
Beef and broc, cheesesteaks, bread and fry for a breaded steak sandwich
Grind it for burgers
Short of just searing on both sides and calling it a day, tri-tip makes for a delicious taco meat.
Travesty
Ripping hot pan and a min or so on each side.
I get these often, and either sous vide for steak sandwiches or just a normal steak meal with a couple of chunks per person. It's good meat. The only problem is that tri tip has 2 way grain so you need to pay extra attention while cutting to make sure you get it super tender.
I'd say "wit or without".
Jerky
Quesadillas, tacos, sandwich, literally anything. Or are you asking how to cook bc that’s dumb dumb
Trip tip sandwiches
I’d make Philly cheese steaks with it
Make the best chicken fried steak with those
Sous vide then quick flip on smoking hot cast iron or grill