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As we go through our breaks Im happy to answer further questions. As you can imagine, my friend here cant stay out here in this temperature very long. Are there any quick questions before we Yes? amp;lt;iamp;gt;Show me where that tri-tip would be.amp;lt;/iamp;gt; The tri-tip Actually it is easier for you to see over here. A little more confusing over when we get into pieces. If you can imagine, here is your short loin. When you see it starting to jump up, it comes up thats the sirloin section. And basically right here here is where we would cut the round. So this section here is the sirloin. So this is all top sirloin here. We make a cut. Basically a seam between two muscles. And this is your bottom sirloin. And the reason that we call it the tri-tip is because its 3 muscles. Its 3 of those 4 muscles that make up the quadriceps. The linear ball tip is right there. Make a cut here and this is your tri-tip of bottom sirloin. Then on into the flat we are starting to make a fl