Can pointe de filet 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Maminha, ao ponto" when looking for pointe de filet in Brazil.

sirloin primal · Belgium

pointe de filet

Q: What is pointe de filet in Brazil?

pointe de filet is the Belgium retail name for the tri-tip, which sits on the sirloin primal. In Brazil, the same cut is most often labeled Maminha.

Q: What is pointe de filet called in Brazil?

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

Q: What primal is pointe de filet from?

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

In Brazil, this cut is Maminha.

Approximate match · Confidence 0.70

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

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

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.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In BrazilMaminha

What is this cut →Global guide →

How to order steak doneness

Belgium → Brazil

rare	Saignant	→	Mal passada	48–55°C
medium rare	À point	→	Ao ponto para mal	55–60°C
medium	À point cuit	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passada	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“pointe de filet” in Belgium maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Brazil, 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.