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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

What is Maminha in Vietnam?

Q: What is Maminha in Vietnam?

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

Q: What is Maminha called in Vietnam?

Look for tri tip—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 tri tip in Vietnam

Ask for: tri tip

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 Vietnam

tri tip

What is this cut?·Global guide

How to order steak doneness

Portugal → Vietnam

rareMal passado→Tái48–55°C

medium rareMal passado/ao ponto→Tái vừa55–60°C

mediumAo ponto→Vừa60–65°C

well doneBem passado→Chín kỹ70–100°C

Vietnam has a unique Phở-specific doneness scale layered over the steakhouse scale. 'Tái' means both 'rare' (steakhouse) AND 'raw-cooked-by-broth' (Phở). 'Chín' means 'fully cooked' in Phở context. The overlap creates some natural ambiguity that's culturally navigated by context. Home cooking defaults to Chín kỹ (well done).

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 Vietnam, look for labels such as tri tip. 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).

Explore more cuts

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