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Tri-Tip
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| 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.
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