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What is punta de picana?

Quick Answer

punta de picana is a regional beef-cut name for the tri-tip, on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

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What is punta de picana in simple terms?
punta de picana is a regional name for tri-tip (Tri Tip), sirloin primal beef.

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What is punta de picana called in the United States?
US retail labels for tri-tip appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is punta de picana on the cow?
punta de picana refers to tri-tip located at Bottom sirloin, triangular muscle at the base of the sirloin near the flank on the sirloin primal.

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Is punta de picana steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still tri-tip anatomically.

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Is punta de picana the same as Top Sirloin?
How do I translate punta de picana for travel?
Use translation URLs from the list on this page, or open the Tri Tip hub.

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What is another name for punta de picana?
See aliases and country rows above; the canonical term is tri-tip.

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“punta de picana” is a regional beef-cut name that maps to the canonical cut Tri Tip (sirloin primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

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. It is part of the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In menus and butcher shops it is often discussed next to Top Sirloin, Sirloin Flap, and Sirloin Tip.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 1131 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Top Sirloin

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How this information is generated

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