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. |
Find Maminha near you
Ask your butcher for Maminha. It's most likely to be stocked by a Brazilian market.
Find a Brazilian market near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
