So I was watching another video with the Sous Vide Everything guys, where they compared Trip Tip to Picanha steaks.
First thing I noticed, was that when cutting the steaks from the Tri Tip roast, they cut them “with the grain”… which when I did Trip Tip steaks before, I did not. Seemed to me like it would make longer, tougher fibers that way, but now that I look at it again, cutting “with the fibers” for the steaks, you will then be making the final cuts on your plate, completely across the fibers, so this would give the final fibers the shortest length…
Also, they said they couldn’t find untrimmed Trip Tip. Im sorry, but we have it at all the stores, and its quite a bit cheaper than trimmed too.
Finally, I tried SV with Tri Steaks way back in the beginning, when I was still trying to SV them for only a few hours… Ha ! Going to do them again, for 24hrs @ 133F.
Going to be looking for sales. I have seen Untrimmed Tri Tip roasts for less than $3 a lb
Your thoughts ?