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Bbq ribs!
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Tri-tip: the perfect blend of tender and flavorful
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What do you do whit the fat
Usted hace lindos cortes
Spends all this time removing fat yet in wagyu it’s all through the meat 🥩 make it make sense
You say it comes from the beef knuckle but you don't show right where it actually comes from 🤷🏼
Fake beard 🧔 😮
Chakas mmm sauce marinade, then burnt black over charcoal
There it is, my favorite!!
Bro.. Just curious.. Is there any use of those extra fats?
I used to make the best tri-tip str fries….then the price slowly increased…
Imagine this guy in a knife fight. He would cut you down and, trim the fat at the same time. Super impressive!
Clever presentation of the country meat!
❤❤❤eres increíble 😮
Good short video
Beautiful
how do you cut that in the steaks with grain or cross?
Why can you never find this in the he stores?
The clarity of this video is AMAZING!!!!!……love the content!
Had some tonight for dinner. Not a lot of demand for it in my area. Only a few places carry it. Paid $6.99 a pound for it.
Look at all of the beautiful beef tallow mmmmm
I’m curious, every TriTip in California/Oregon/Washington has a 1/4 or more of fat cap left on for brisket type BBQ long cook or Pichana type BBQ, but these Ohioans scalp these things every time. How does Ohio cook a TriTip without a fat cap?
🤢🤢🤮
California’s Santa Maria Tri•Tip is traditionally cooked over direct heat. The traditional Wood is Red•Oak, far more flavorful than Post Oak For decades this was EXCLUSIVELY Bear Flag Republic BBQ. It’s super versatile & very forgiving. From Reverse Sear to Hamburger it’s such a good cut. It’s the perfect marriage of Roast & Steak
Ottimo 👍
No no no no😢😢😢😢😢😢😢😢😢
Bearded Butchers is at it Again with Another Classic Video. You 🎉Guys Surely knows how to keep your Viewer's Informed with your knowledge and Experience and Skills for Cutting meats 🎉Congratulations Guys once again for being the best Butchers on the Internet bar None. Your Videos are awesome and a must Watch ❤👏🏿🇨🇦💯
Dumb question. What do you guys do with your excess trimmings?
Is that part of the bottom sirloin? It’s actually really hard to find videos on bottom sirloin butchering. I understand the top sirloin thanks to you guys, but the bottom is still confusing to me for some reason
Tri tip use to be the cheapest meat and the best for BBQing . A little more fat is best left on there when Qing it up.
Easily one of my favorite channels now. No b.s…. informal… great quality… educational as well. Not to mention I'm about to reverse sear a ribeye too. Love yalls video's guys and much love from Texas!