On our recent trip to Boston friends served us steak tips a few times. We found this cut of meat extremely tender and tasty. Since it is not a cut sold in Sweden I was wondering if anyone could explain to me where they come from on the cow (and if you know the European name of the cut if there is one) and why they are so tender.
Our guesses from tenderness included 1. They are marinated in something that tenderizes them 2. This is the result of the hormones US cows get that are banned in Europe. 3. European meat is just not as good as US.
At least one of the times we ate them they were purchased at McKinnon's butcher in Everett. Thanks in advance for information.