Hey there, I see they are trying to push this cut up here in Canada,How well do you sell it and is there a special way to cook this.I know it is cheap, but up here I don't think that cheap.
When I was in the southwest we sold them as roasts or smoked them whole and sold them by the slice. In the Pacific NW I see them mostly as cut as steaks. This is actually one of my favorite cuts b/c it handles both long low heat when whole, or can be grilled to medium rare when cut as a steak - both ways have excellent flavor.
We cut the them for steaks and tie as roasts. They sit on the counter and on the third day we grind them. Waste of time until we can educate the customers
sometimes, it's all in a name..tri-tips are not that popular up north. I tried them years ago, and they didnt sell at all-until I changed the name- I named them SIRLOIN tri-tips, they moved a bit better- then sirloin tri-tip filets , which sold even better.
Flap-meat is now selling better up here than ever before- they started out as loin-tips, then steak-house tips and my fav tender loin tips some places they do quite well
