where is the sirloin located on a cow
Sirloin steak In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast.
Tri-tip The tri-tip is a triangular cut of beef from the bottom sirloin sub primal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1]