Located in the animal’s crotch region, this beef cut is nearly triangular (hence its name in English: tri-tip). It is the softest part of the bottom sirloin butt. Covered by a layer of fat, the meat has fibers running in different directions, and weighs about 4 lb. Similarly to other beef cuts, it should be sliced crosswise against the grain. In Brazil, it is usually barbecued, but it can also be roasted, braised, or cut into steaks and grilled.