<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> Tri tip is called aiguillette baronne in France and is left whole as a roast . In northern Germany, it is called Bürgermeisterstück or Pastorenstück, in Austria Hüferschwanz, and in southern Germany it is called the same name as the traditional and popular Bavarian and Austrian dish Tafelspitz, which serves it boiled with horseradish . In Spain, it is often grilled whole and called the rabillo de cadera . </P> <P> In Argentine asado, it is known as colita de cuadril . In Brazilian churrasco, it is known as maminha . </P> <P> This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne . In order to grill or roast the tri-tip, heat the pan on high until it's very hot . For best results, the tri-tip should be seared and roasted putting the fat side down in the pan . The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130 degrees for medium - rare . </P>

Where is the tri-tip located on the cow