Sirloin is the traditional name in Mexico. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
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