Beef Tri Tip Fish never from Mexico

never from Mexico

lean cut that is perfect for braising

rendered down into tallow

How to Cook It: Roast cut-side up at 450°F for 15–20 minutes until the marrow is soft and slightly bubbly

The result is dense

Beef Tri Tip Fish never from MexicoPrior to the 1950s, butchers would often use the tri tip for stew meat or ground hamburger before it finally took its place in the butchers case after becoming popular in the Santa Maria Valley. Tri tip is a flavorful, lean cut that is perfect for braising, smoking, grilling or roasting. Slice it like a steak or chop it up to throw in your chili. Just remember, when cutting your tri tip, make sure you cut across the grain (which changes direction