I do find it funny how there are so many cattle in other parts of the country that seem to lack the bottom portion of the sirloin. I mean, it would seem that most cattle in Texas must certainly be born with whole sirloins, it is hard to understand their losing their tri-tip on the way to market.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."