The Food Lab: Better Home Cooking Through Science

(Nandana) #1

has a very


strong grain


and plenty


of fat, with a


rich, beefy


flavor that


works well


in a range of


applications.


Butchers


will often


mislabel


other lesser


cuts as


“sirloin


tips” or “tip


steaks.”


Look for, or


ask your


butcher for,


the entire


muscle to

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