What cut of meat is Tri Tip Roast called here on the East Coast?

Ok ladies I hope someone can help me. I want to buy Tri Tip Roast but I don't know what it is called here on the Eastern part of the US. I know out in California and western U.S. it is called Tri Tip roast. Would love your help.
Aurora McBee - Nov 8, 2010
Triangle roast? Or maybe bottom sirloin? Have you asked at the meat counter at your grocer?
JoSele Swopes - Nov 8, 2010
The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, garlic salt, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the "Santa Maria steak".) Most popular in the Central Coast of California and Central Valley regions of California,[1] it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.

In New York City, the Florence Meat Market has popularized the name "Newport steak" for a steak cut from the tri-tip.[2]

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.[citation needed]

Tri-tip is a close cousin of the culotte steak, which is cut from the top sirloin.
Stephanie Dodd - Nov 8, 2010
I have never heard of that cut of meat either nor the culotte steak. We wear culottes in Missouri; not eat them! LOL
Kathy Sterling - Nov 8, 2010
I have not heard of that in Texas. I always use Sirloin Tip roast...it is the most flavorful and tender cut of roast I have found.
Juliann Esquivel - Nov 8, 2010
I am not going to rest until I talk to my butcher. Tri Tip roast is a west coast cut of meat that the east coast has not yet heard of or that is called by another name. LOL
Bonnie ^O^ - Nov 9, 2010
Juliann, just now saw this, or I would have answered you. Go here for more information about tri-tips:
virtualweberbullet.com/tritip1.html It shows exactly where it is located, print that out and take it to your butcher and tell him to get with it! LOL!
Bonnie ^O^ - Nov 9, 2010
There are two really good photos there, too
Jo-Anne Cooper - Nov 9, 2010
I have never heard of Tri Tip in Canada.
Bonnie ^O^ - Nov 9, 2010
Jo_Anne, go to: virtualweberbullet.com/tritip1.html and read about it there.
Juliann Esquivel - Nov 10, 2010
Thanks Bonnie you are a gem. I have printed this and I am taking to my local butcher. I'll get my tri tip now for sure. I am going to see the big chain store manager. I know him well. for our Winn Dixie grocery store, Very big Grocery store chain here in Florida. I am going to ask if they can get tri tips cut and sold here for us customers. Thanks again. LOL
Bonnie ^O^ - Nov 10, 2010
Well, aren't you a little mover and shaker!!! Good for you! I got some research for you about tri-tip:

"In the old days, when butchers cut their meat from the whole beef, they cut sirloins with the bone in, and the tri-tip portion, a triangular chunk of bottom sirloin, ended up as a nondescript part of sirloin steak. Nowadays the sirloin is boned out whole at the packing plant, and the two tri-tips are separated, boned, and sold to butchers whole, thereby creating a new and tender cut."

"Tri-tip was seldom marketed when carcass beef or beef hind quarters were delivered to retail markets because there is only one per hind quarter. This meant that there was not enough for a case display, so the butcher would grind or cube it. Today, most stores receive boneless boxed beef. If you don't see tri-tip in the meat case, ask for it. Tri-tip roasts can be ordered separately if your butcher knows there is a demand."
Most tri-tip is shipped to the Western U.S. where it is very popular with consumers. Tri-tip is even included in many West Coast barbecue competitions as an optional category. It is often associated with California's central coast region and the Santa Maria Valley in particular, where "Santa Maria-style" tri-tip is the meat of choice. In a tradition going back to the days of Spanish rancheros, the meat is heavily seasoned with salt, pepper and garlic, cooked slowly over a red oak fire, then sliced across the grain and served with fresh salsa, cooked pinquito beans, guacamole and warm tortillas.
Juliann Esquivel - Nov 11, 2010
You got me drooling again. I need to get this Tri Tip ASAP. I am dying to make it. I just realized one thing. Will it make a big difference if I make it over charcoal instead of Red Oak. There is none to be found here in the Keys. LOL
Bonnie ^O^ - Nov 11, 2010
I don't think it will make a difference whether you have red oak or if you use charcoal, considering it can also be cooked in an oven without the flavoring from either. I feel confident it will be delicious!
Juliann Esquivel - Nov 12, 2010
Great, Now for the Tri Tip. Still looking for it. LOL
Bonnie ^O^ - Nov 13, 2010
Just remember, that when you opt to cook it in the oven, you benefit greatly by being able to extract the pan juices, so when you tent your roast to let it rest, it will leak a small amount of juice, save that and make the pan sauce because it is wonderful with it.