I apologize, totally missed this one! You have a sirloin tip roast, and you get the following:
Sirloin Tip Ball Tip:
Sirloin Tip Flap:
Sirloin Tip Tri Tip:
The narrow white strip on the bottom is where it pulled off the bone from the femur, next to the round.
Did a great job separating it, how were the steaks?
Thanks Pops!! All three steaks were really good, with great beefy flavor! I ended-up ordering another of the same cut from a local farmer, so I can keep in practice.
Here's some q-view of my cook, if you want to check it out: http://www.smokingmeatforums.com/t/145437/tri-tip-and-friends
Thanks again for those details, very informative!