Can huft 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is huft in Portugal?

Q: What is huft in Portugal?

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

Q: What is huft called in Portugal?

Look for Maminha—mapped to Tri Tip (tri-tip).

Q: What primal is huft from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

huft

The closest Portugal equivalent is Maminha

Ask for: Maminha

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 Portugal

Maminha

What is this cut?·Global guide

How to order steak doneness

Switzerland → Portugal

rareBleu→Mal passado48–55°C

medium rareSaignant→Mal passado/ao ponto55–60°C

mediumÀ point→Ao ponto60–65°C

well doneBien cuit→Bem passado70–100°C

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

Detailed explanation

“huft” in Switzerland maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Portugal, look for labels such as Maminha. 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.