Beef Tri-Tip Roast, Local NY State Beef
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Description : Triangular shaped muscle cut from the bottom sirloin; classic California cut for west coast-style barbecue. Moderately tender with good amount of fat. Can be substituted for brisket when shorter cook time is required
Cooking Instructions : Low & Slow -- cook over low heat on the grill; fantastic cut for quick braising, slow roasting or the smoker
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.