The
tri-tip is a cut of
beef from the
bottom sirloin subprimal cut.
[1] It is a small triangular
muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is
tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the
quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the
patella, or knee cap of the animal.