Also, ribeyes or NY strips about the same price.

Each steak will be $16-17, so I just look for the nicer looking cut, not the specific cut. Tried the tri-tip as a board recommendation last year and didnt like it.

By the way, the every bestest cut on the cow is called an Oyster Steak which comes from the hips, and is a scallop, but apparently butcher's take that one home with them and it never sees the shelves. feel good and I were contemplating how to get a grip of those, so if you know a butcher, see if you can get one and report back.

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