<Tr> <Th> Type </Th> <Td> Bottom Sirloin cut of beef </Td> </Tr> <P> The tri-tip is a cut of beef from the bottom sirloin subprimal cut . It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150 g) per side of beef . </P> <P> The scientific name of this muscle is m. tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the m. quadriceps femoris, also called quadriceps extensor, a group of four muscles which in turn insert in the patella, or kneecap, of the animal . </P> <P> Donna Fong, a competition barbecue pitmaster, says that her father worked with Chico Rodriguez, the man who discovered and marketed tri-tip in Oakland, California . Mr. Rodriguez, not Mike Adams as previously assumed, is also credited with the widespread distribution of this cut throughout California and Oregon . </P>

Where on the cow does tri tip come from