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All Things Steak & The ‘Art of the Chicken Wing’

HowToBBQRight

CHAPTER

Exploring Tender Cuts of Beef: The Tri-Tip and Its Secrets

This chapter delves into the unique traits of tri-tip, highlighting its surprising tenderness due to low connective tissue and optimal fat composition. The discussion also includes insights on the scarcity of specialty cuts in butcher shops and the typical distribution practices of ground meat.

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