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Ryan Farr

Beef: Hindquarter, Sirloin/Leg Section, Tri-Tip

Appears in
Whole Beast Butchery
Whole Beast Butchery

By Ryan Farr

Published 2011

  • About

The sirloin with tri-tip attached; remove a small cluster of fat to get a better view of the tri-tip.

Separate the tri-tip from the bottom sirloin, at the natural seam of the muscles.

Clean up the tri-tip, removing some but not all of the fat.

Trim the edge of the tri-tip.

The finished tri-tip.

ยฉ 2011 All rights reserved. Published by Chronicle Books.

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