CarneAtlas

SirloinvsTri-tip

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

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.

Sirloin
Beef · Sirloin

Sirloin comes from the rear back portion of the animal, between the short loin and the round. It is moderately tender with good flavor and slightly less marbling than the loin…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Tri-tip
Beef · Bottom Sirloin

The tri-tip is a triangular muscle from the bottom sirloin, known for its rich flavor and moderate tenderness. It has a distinctive grain that runs in two directions, which makes…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountrySirloinTri-tip
🇺🇸United StatesSirloin steakTri-tip
🇬🇧United Kingdom—Tri-tip
🇫🇷France—Aiguillette de rumsteck
🇪🇸Spain—Rabillo de cadera
🇦🇷ArgentinaCuadrilColita de cuadril
🇲🇽MexicoSirloin—
🇧🇷BrazilAlcatraMaminha
🇮🇹Italy—Codone
🇩🇪GermanyHüfteBürgermeisterstück

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