Tri-tip substitutes

The same triangular tail of the bottom/top sirloin. Maminha is the Brazilian churrasco cut; tri-tip is the US (Santa Maria) name. Same muscle, different tradition.

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.

The same muscle, M. tensor fasciae latae. Tri-tip is the US cut, often grilled Santa Maria-style; aiguillette baronne is how French butchers sell it — trimmed, and usually roasted whole.

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.