Its from the bottom sirloin. Here is a diagram for you
COW

 

oh nevermind, its in the shape of a triangle.

 

One of the best cuts you are probably not buying
For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per cow and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don't, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.
The tri-tip roast or steak (also called a triangle roast) is the 1 ½ to 2 ½ pounds of meat that sits at the bottom of the sirloin. Not only does it have a great flavor, but also it tends to be lower in fat than most other cuts, so it's a good lean cut. Of course that means it can dry out faster, but with a good marinade you really can't go wrong with this cut. Particularly good flavors for tri-tip are Southwestern or Asian.

The versatility of tri-tips is another factor that makes them great. Uncut it's a fantastic roast that should be grill indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch steaks that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it. This lets the juices return and evens out the heat.

Because tri-tip is lean, be careful not to over cook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to make sure you get it right where you want it. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve.

 

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape

 

Mine was definatley funner [img]i/expressions/face-icon-small-smile.gif[/img] you get to play with meat there. [img]i/expressions/face-icon-small-blush.gif[/img] and you can find anything on the net if you know what to search for [img]i/expressions/face-icon-small-smile.gif[/img] anyone know what cottage bacon is?

 

Ill take your word for it...I see your into playing with meat as well [img]i/expressions/face-icon-small-wink.gif[/img]

 

There are only two types of people that do that. Those that say they do and those who say they don't
[img]i/expressions/face-icon-small-wink.gif[/img][img]i/expressions/face-icon-small-shocked.gif[/img][img]i/expressions/face-icon-small-happy.gif[/img]

 

I preffer fresh elk deer or cow back straps cooked in strips as big as the bbq. Man they are goood. when we butcherd marshmellow last winter when we got done I rolled out a 2' strip of tenderloin and stabbed it a bunch of times with a kinife and shoved cloves of garlic in it then threw it on the grill. slow cooked it on a real low heat. man alive that was a taste of heaven. and of course every deer and elk we get the backstraps never make it to the freezer.

 

We slaughter our own cow too, only we dont name ours. I couldnt imagine eating something I knew well enough to name...poor marshmellow [img]i/expressions/face-icon-small-sad.gif[/img]

 

you cow killing brutes you. Wait until Peta hears about this[img]i/expressions/face-icon-small-shocked.gif[/img]






Please pass the BBQ sauce[img]i/expressions/face-icon-small-wink.gif[/img]