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This is why I buy the whole tri-tip instead of paying more for the fully trimmed one. One cut gave me tri-tip steaks, thin-sliced beef for Philly cheesesteaks, cubes for kebabs, trimmings for tri-tip burgers, and fat I can render into tallow or save to mix into lean ground beef later. Nothing wasted, more meals, and a lot more value out of one piece of meat. A little knife work at home can save you money and give you way more options at the dinner table. Learn the cut, use the whole thing, and m
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