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Tri-Tip per kilo 25 days dry aged

14,80

The ‘triangular part’ of the calf, special American cut. The Tri-tip is located on the back of the calf’s back. It is a fine piece of boneless, with external fat and internal muscle lateral fibers. It was discovered by Otto Schaeffer in the 1950s, and its name derives from its triangular shape.

Baking | The Tri-tip is an excellent piece for baking either sliced ​​or whole. However, care must be taken in baking, due to its low fat content, in order to keep it juicy.

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Description

Description

The ‘triangular part’ of the calf, special American cut. The Tri-tip is located on the back of the calf’s back. It is a fine piece of boneless, with external fat and internal muscle lateral fibers. It was discovered by Otto Schaeffer in the 1950s, and its name derives from its triangular shape.

Baking | The Tri-tip is an excellent piece for baking either sliced ​​or whole. However, care must be taken in baking, due to its low fat content, in order to keep it juicy.

Additional information

Additional information

Ξηρή Ωρίμαση

10 days dry aged, 40 days dry aged

Steak Cuts

Tri-Tip

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