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 proper slicing against the grain essential. Popular in California barbecue culture, it is typically roasted or grilled whole and then sliced thin for serving.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Tri-tipprimary | Also called Santa Maria steak in California |
| 🇬🇧United Kingdom | Tri-tip | Relatively uncommon in the UK, sometimes called triangle steak |
| 🇲🇽Mexico | Picaña | |
| 🇦🇷Argentina | Colita de cuadril | A popular asado cut in Argentina |
| 🇫🇷France | Aiguillette de rumsteck | |
| 🇪🇸Spain | Rabillo de cadera | |
| 🇵🇹Portugal | Pojadouro | |
| 🇧🇷Brazil | Maminha | Very popular in Brazilian churrasco |
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.
Both are triangular cuts from the sirloin area, but picanha comes from the rump cap and is always cooked with its fat cap, while tri-tip is from the bottom sirloin and typically trimmed.