CarneAtlas

MaminhavsTri-tip

beef · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

The same triangular tail of the bottom/top sirloin. Maminha is the Brazilian churrasco cut; tri-tip is the US (Santa Maria) name. Same muscle, different tradition.

Maminha
Beef · Bottom Sirloin

The tail end of the top sirloin (maminha da alcatra) — a small, triangular, exceptionally tender muscle that sits between the picanha and the flank on the Brazilian alcatra…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →
Tri-tip
Beef · Bottom Sirloin

The tri-tip is a triangular muscle from the bottom sirloin, known for its rich flavor and moderate tenderness. It has a distinctive grain that runs in two directions, which makes…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryMaminhaTri-tip
🇺🇸United States—Tri-tip
🇬🇧United Kingdom—Tri-tip
🇫🇷France—Aiguillette de rumsteck
🇪🇸Spain—Rabillo de cadera
🇦🇷Argentina—Colita de cuadril
🇧🇷BrazilMaminha—
🇮🇹Italy—Codone
🇩🇪Germany—Bürgermeisterstück

Shop

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.

Discover one new cut every issue.

A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.

Free. Roughly monthly. No tracking pixels.