These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Picanha sits above the sirloin and shares similar flavor profile, but is kept with its fat cap and treated as a distinct roasting cut in Brazilian tradition.
| Country | Picanha | Sirloin |
|---|---|---|
| 🇺🇸United States | Rump cap | Sirloin steak |
| 🇬🇧United Kingdom | Rump cap | Rump steak |
| 🇫🇷France | Cœur de rumsteck | Rumsteck |
| 🇪🇸Spain | Tapa de cuadril | Cadera |
| 🇦🇷Argentina | Picaña | Cuadril |
| 🇲🇽Mexico | Picaña | Sirloin |
| 🇵🇹Portugal | Picanha | — |
| 🇧🇷Brazil | Picanha | Alcatra |