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Oh...Lori..I stopped and talked to our butcher at the local grocery store yesterday. He said that there is not such cut as Tri-Tip and it's just another name given for a Sirloin Tip Roast. (?) I tried to explain it's big on the west coast...Do you still have a link to the cow thingie showing where it comes from??? I think you posted something last year.

Do you still have a link to the cow thingie showing where it comes from??? I think you posted something last year.

I have no idea if it is actually a Sirloin Tip Roast, but there most definitely IS such a thing as a Tri-Tip. LOL.

I will see if I can find that 'cow thingie' and send you the link.

Also, I haven't forgotten what I promised...it just isn't cool enough yet. :-)

tri-tip roast = tri tip roast = triangle-tip roast = beef loin tri-tip roast = sirloin tri-tip roast Notes: This is a very flavorful cut that's great for barbecuing as long as you take pains to keep the meat from getting too tough. The trick is to not trim the fat until the roast is cooked so that the juices can tenderize the meat. When it's done, slice it thinly against the grain. This cut is popular in California, but you might have trouble finding it elsewhere. A steak cut from this roast is called a tri-tip steak. Substitutes: shell roast

Here is a link to The Cook's Thesaurus - Beef Loin Cuts

Scroll to the bottom and there is a picture of a Tri-Tip....although the ones we get are much thicker. We also get ours already trimmed so there isn't as much fat as in the picture. We have never had a problem with tri-tip being tough...but I think the marinading helps...and not over-cooking it. :-)