Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round
Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round.
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Show Notes
In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes.
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Takeaways:
The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group.
Both cuts offer versatility and can be cooked through grilling, searing, or marinating.
The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries.
When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out.
Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal.
Recipes:
Grilled Bison Tri-Tip, Santa Maria Style
Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri
Gochujang Venison Steak and Broccoli
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