These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both are from the sirloin primal with moderate tenderness and good flavour, but tri-tip is a distinct triangular muscle with a stronger flavour and better suited to roasting whole.
| Country | Sirloin | Tri-tip |
|---|---|---|
| 🇺🇸United States | Sirloin steak | Tri-tip |
| 🇬🇧United Kingdom | Rump steak | Tri-tip |
| 🇫🇷France | Rumsteck | Aiguillette de rumsteck |
| 🇪🇸Spain | Cadera | Rabillo de cadera |
| 🇦🇷Argentina | Cuadril | Colita de cuadril |
| 🇲🇽Mexico | Sirloin | Picaña |
| 🇵🇹Portugal | — | Pojadouro |
| 🇧🇷Brazil | Alcatra | Maminha |