What is Tri-tip called in Argentina?

In Argentina, Tri-tip is known as Colita de cuadril.

What is Tri-tip called in France?

In France, Tri-tip is known as Aiguillette de rumsteck.

What is Tri-tip called in Spain?

In Spain, Tri-tip is known as Rabillo de cadera.

What is Tri-tip called in Italy?

In Italy, Tri-tip is known as Codone.

What is Tri-tip called in Germany?

In Germany, Tri-tip is known as Bürgermeisterstück.

What part of the beef does Tri-tip come from?

Tri-tip comes from the Bottom Sirloin section of the beef.

Tri-tip

Beef · Bottom Sirloin

GrillRoastSmoke

Also called

🇦🇷Colita de cuadril🇫🇷Aiguillette de rumsteck🇪🇸Rabillo de cadera🇮🇹Codone🇩🇪Bürgermeisterstück🇧🇷Maminha↗

→ See all Tri-tip substitutes by country

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.

Names by country

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
🇦🇷Argentina	Colita de cuadril	A popular asado cut in Argentina
🇫🇷France	Aiguillette de rumsteck
🇪🇸Spain	Rabillo de cadera
🇮🇹Italy	Codone	The triangular tail of the scamone (rump cap).
🇩🇪Germany	Bürgermeisterstück	Literally 'mayor's piece' — traditionally so prized it was reserved for the mayor.

Find Tri-tip near you

Ask your butcher for Tri-tip. It's most likely to be stocked by a good local butcher.

Find a good local butcher near you

Opens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.

Similar cuts

Aiguillette baronneapproximate

Anatomically adjacent — aiguillette baronne is the upper portion attached to the rump, tri-tip (aiguillette de rumsteck / colita de cuadril) is the lower triangle of the same general bottom-sirloin region. Both are long needle-shaped cuts; the French tradition butchers them separately.

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Picanhaapproximate

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.

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Sirloinapproximate

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.

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