In article >,
"limey" > wrote:

> I just got back from Sam's Club.
>
> In the meat department, they had packages of beef loin "tri-tip", with no
> assistants around to ask. It looked quite good - about 1 1/2" to 2" thick,
> well-marbled and in portions about 2" x 3". I've seen people here talk
> about tri-tip roasts, but these packages didn't look like they'd fit the
> bill. Can anyone shed any light on preparation?


Jill posted about "tri-tip" earlier. There was no way that was tri-tip.

--
Dan Abel

Petaluma, California, USA