Can Maminha mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is Maminha in Chile?

Q: What is Maminha in Chile?

Maminha is the Portugal retail name for the tri-tip, which sits on the sirloin primal. In Chile, the same cut is most often labeled Punta de picana.

Q: What is Maminha called in Chile?

Look for Punta de picana—mapped to Tri Tip (tri-tip).

Q: What primal is Maminha from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

Close match

maminha

is very similar to Punta de picana in Chile

Ask for: Punta de picana

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

sirloin primal · Bottom sirloin, triangular muscle at the base of the sirloin near the flank

In Chile

Punta de picana

What is this cut?·Global guide

How to order steak doneness

Portugal → Chile

rareMal passado→A lo inglés48–55°C

medium rareMal passado/ao ponto→A punto55–60°C

mediumAo ponto→Tres cuartos60–65°C

well doneBem passado→Bien cocido70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Maminha” in Portugal maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Chile, look for labels such as Punta de picana. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.