<P> Sometimes labeled "Santa Maria steak", the roast is quite popular in the Central Coast of California and the Central Valley regions of California . It has begun to enjoy increasing favor elsewhere, as well, for its full flavor, lower fat content, and comparatively lower cost . Along with top sirloin, tri-tip is considered central to Santa Maria - style barbecue . In central California, the fat is left on the outside of the cut to enhance flavor when grilling, while butchers in many states trim the fat side for aesthetic purposes . </P> <P> In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip . </P> <P> Tri-tip has also become a popular cut of meat for producing chili con carne on the competitive chili - cooking circuit, supplanting ground beef because the low fat content produces little grease, for which judges take off points . </P> <P> Tri-tip is related to the culotte steak, which is cut from the top sirloin . </P>

What part of the cow is tri-tip come from