Echoing what Yves Marie Le Bourdonnec mentioned in our Meat, Tenderness and the Art of French Cuts Interview, Australian food writer Phil Lees notes in Meat Tourist (SBS, October 20) that he could count the ways meat is handled depending on the country.
A cut like the 'Tri-tip' is only popular in Western part of the USA, he notes while "Tri-tip in Australia is left as a part of two different cuts – the rump and the round. When butchers break up a beef carcase, the rump and the round are split, leaving part of the tri-tip on both parts."
"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" according to Wikipedia's Tri-tip page.
The Tipsy Cook shares some How to Cook a Tri-Tip without Ruining It advice.
(*Tri-tip illustration from Tipsy Cook piece)