Lean with beautiful tenderness. Can be cut into steaks or utilized for kabobs and satays. A long-time standby in the California BBQ scene, now seeing a renaissance on the east coast.
 
The tri tip (aka bottom sirloin butt, knuckle cap) is a triangular section of the bottom sirloin that is becoming more and more popular because it is more economical than the premium steak cuts, yet provides great flavor and surprising tenderness when simply roasted.