<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (July 2012) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (July 2012) (Learn how and when to remove this template message) </Td> </Tr> <P> 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 . </P> <P> The cut existed as early as 1915, called "the triangle part" of the loin butt . Triangle tip, cooked in wine, was served at Jack's Corsican Room in Long Beach, in 1955 . The cut was marketed under the name "tri tip" as early as 1964, at Desert Provisions in Palm Springs . </P>

Where is the tri-tip located on a cow