The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, which judges take off points for.In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks"

Le Cense is offering an amazing special: get 8 FREE burgers made from a tasty blend of sirloin steak, round roast, chuck roast, and flank steak. Each 6 oz patty is 85% lean. All you pay for is shipping and handling. This offer expires on March 15. Click here to order your burgers.

As an anniversary and Sunday dinner Châteaubriand will do perfectly. The cut is from the middle part of the beef tenderloin, a small roast.As with many old recipes there are disagreements on how to serve it and even when and with what sauce. These 2 recipes are from my great grand-mother's kitchen.

In England, there is the traditional Sunday roast. This usually consists of some roast potatoes, yorkshire puddings, veggies of some sort, a nice sauce or gravy, and a roast (either beef, pork, or...

72 people contracted Salmonella food poisoning after eating contaminated roast beef at an Arby's in GA. 26% of those infected were hospitalized, which is very unusual. The board of health cultured Salmonella bacteria from a meat slicer and roast beef at the restaurant. Arby's needs to take responsibilty by paying medical bills and lost wages.

Heres a few recipes to make some good authentic ChileChile Colorado9 Ristras de Santa Fe dried red chile pods - washed, with stems and seeds removed3 cups water5 pounds boneless beef chuck roast, trimmed of fat1/2 cup all-purpose flour1 tablespoon kosher salt