$$$ · picanha, steaks, skewers, and general charcoal grilling
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Maminha is known in English as Tri-tip.
Also called
Mark Miller, CC BY-SA 3.0, via Wikimedia Commons — Tri tip.JPG
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 primal. Its fibres run in soft, loose bundles and the fat content is low, giving a delicate, almost buttery texture and mild flavour that takes on marinades and salt readily. A churrascaria staple: skewered whole and grilled slowly so the outside caramelises while the centre stays rosy, then sliced across the grain. Anatomically the same muscle as North American tri-tip, but the Brazilian tradition grills it leaner and gentler than California's Santa-Maria-style tri-tip.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇧🇷Brazil | Maminhaprimary | Brazilian term for the tender tail of the alcatra (top sirloin); a churrascaria favourite. |
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