One 30-34 ounce roast
Named for it’s triangular shape with three points, this roast also has muscle grain that runs three different ways. This cut is popular on the West Coast and has an amazing flavor profile. It can be eaten as a roast and sliced into thin strips, or cut up into steaks according to grain. California style of cooking is to flash sear on both sides with high heat (grill or stove top in a skillet) and then take heat down and cook to desired doneness.