2 hours ago, chromedome said:There's also "cross rib."
Yes, that is the other roast I use for pot roast and such but blade roasts are definitely more common in these parts. I can get anything I need by getting in touch with one of the butchers of course, but I was speaking about what's cmmonly available at the supermarkets. I have only seen tri-tip for sale once and when I asked the meat guy why, he sort of shrugged and said that they're just not popular here but apparently are prevalent in Alberta.
