Description
The tri-tip is composed of one single muscle called the tensor fasciae latae, which is used to help stabilize the cow’s rear leg. It is part of the sirloin subprimal, but a small portion if it extends into the round. Tri-tips are generally sold whole as a roast, but they can be portioned into steaks as well. Tri-tips tend to have a thick fat cap that covers one whole side that can be left intact or trimmed off. They're also known as a “Santa Maria Roast” or “Newport Roast.”