maccas66 wrote:......what are steak tips
Just another way for the meat markets to save on waste. Nowadays too many customers only want that "perfect" looking cut of beef so there is a whole lot of trimming going on inthe back room. Markets can't afford to turn every trimming into hamburger so tips, stew and fajita cuts were born. BTW, next time you hand over a roast or whole loin for the butcher to cut up or trim for you be sure to ask for the trimmings to be ground up and included in your final package. You are definately being charged for the original weight of the piece he took to the back room you might as well be sure and carry everything home when he's done. Gotta love having a butcher for a wife.
Just have to remember to keep her away from knives when we argue