These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Both are triangular cuts from the sirloin area, but picanha comes from the rump cap and is always cooked with its fat cap, while tri-tip is from the bottom sirloin and typically trimmed.
| Country | Picanha | Tri-tip |
|---|---|---|
| 🇺🇸United States | Rump cap | Tri-tip |
| 🇬🇧United Kingdom | Rump cap | Tri-tip |
| 🇫🇷France | Cœur de rumsteck | Aiguillette de rumsteck |
| 🇪🇸Spain | Tapa de cuadril | Rabillo de cadera |
| 🇦🇷Argentina | Picaña | Colita de cuadril |
| 🇲🇽Mexico | Picaña | Picaña |
| 🇵🇹Portugal | Picanha | Pojadouro |
| 🇧🇷Brazil | Picanha | Maminha |