The tri-tip is the very tip of the bottom of the sirloin, which means it’s found in the cow’s lower abdomen (right above the flank, between the short loin and the round). Very popular in Southern California, it’s a triangular roast, often referred to as the “California cut.” It’s also often called the “triangle steak,” the “Santa Maria steak,” or even the “poor man’s brisket” (since it’s similar to and often confused with brisket). Low in fat but packed with beefy flavor, the tri-tip is a quicker way to achieve the thick, tender slices of beef (i.e. brisket) you’ve been craving.