|
|
|
Tri-Tip
|
| Tri-Tip, or Tomosankaku in Japanese, is a tender triangle-shaped part of the knuckle. It is the most expensive part of the knuckle, with a meat to fat ratio of 50:50, and can be cooked without any added oil. The marbling of this cut makes it attractive to beef lovers. A simple seasoning of salt is enough to bring out its delicious taste.
|
|