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<blockquote data-quote="Buckrun" data-source="post: 91908" data-attributes="member: 51">WG, I still don't get it. I pare up my own spring lambs, pigs, deer, elk, even a moose, plus all manner of fowl, but I have never cut a &quot;tri-tip&quot; out of anything. Obviously, the sirloin is going to come from back of an animal. You have the top sirloin, the tenderloin, the middle sirloin, and the bottom sirloin on a large animal like beef cattle. Where does this tri tip come from? I can guess it's near the haunches where all the muscle masses come together in the haunch. I'm really curious! WTF is a &quot;tri-tip&quot;?&nbsp;***OK**** I looked it up. It's the bottom rear portion of the bottom sirloin. Typically, made into burger. On beef cattle it is sizeable, on smaller animals like deer, it's not a cut, just a bit of meat pared off and get's ground up. &quot;Tri-tips&quot; are not sold in our stores. Actually, the cut originated in southern Cal with the Mexicans. I Googled it!</blockquote>

[QUOTE="Buckrun, post: 91908, member: 51"] WG, I still don't get it. I pare up my own spring lambs, pigs, deer, elk, even a moose, plus all manner of fowl, but I have never cut a "tri-tip" out of anything. Obviously, the sirloin is going to come from back of an animal. You have the top sirloin, the tenderloin, the middle sirloin, and the bottom sirloin on a large animal like beef cattle. Where does this tri tip come from? I can guess it's near the haunches where all the muscle masses come together in the haunch. I'm really curious! WTF is a "tri-tip"? ***OK**** I looked it up. It's the bottom rear portion of the bottom sirloin. Typically, made into burger. On beef cattle it is sizeable, on smaller animals like deer, it's not a cut, just a bit of meat pared off and get's ground up. "Tri-tips" are not sold in our stores. Actually, the cut originated in southern Cal with the Mexicans. I Googled it! [/QUOTE]

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