Sirloin substitutes

The same top-sirloin/rump region. Alcatra is the Brazilian–Portuguese name; sirloin (top sirloin) the US–UK one. Same primal, different tradition.

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.

Same primal — aiguillette baronne is a specific muscle within the broader top-sirloin region; sirloin is the broader cut.

Adjacent primal — the rump cap sits at the bottom edge of the sirloin/round area depending on the regional butchery system.

Adjacent cuts from the hindquarter with similar flavor profiles — rump has slightly more chew and flavor while sirloin is marginally more tender.

Both are from the sirloin primal with moderate tenderness and good flavour, but tri-tip is a distinct triangular muscle with a stronger flavour and better suited to roasting whole.