The tri-tip is cut from the bottom of the sirloin primal. This cut consists of the tensor fasciae latae muscle and is trimmed to be free of any connective tissue. It is located near the bavette and ball-tip roast, so it is has the lean characteristics of these items.
The tri-tip is named for its general triangular shape and is thick and requires cooking at lower temperatures. Although it can be cut into steaks, it is at its best when roasted whole.
When cut into steaks, a tri-tip is often menued as Newport Steak. In France, the tri-tip is known as aguillote baronne, but when in Brazil, ask for maminha.