Can punta de picana 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

sirloin primal · Chile

punta de picana

Q: What is punta de picana in Spain?

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

Q: What is punta de picana called in Spain?

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

Q: What primal is punta de picana from?

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

In Spain, this cut is Babilla.

Exact match · Confidence 0.90

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 SpainBabilla

What is this cut →Global guide →

How to order steak doneness

Chile → Spain

rare	A lo inglés	→	Poco hecho	48–55°C
medium rare	A punto	→	Al punto	55–60°C
medium	Tres cuartos	→	En su punto	60–65°C
well done	Bien cocido	→	Muy hecho	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

“punta de picana” in Chile maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Spain, look for labels such as Babilla. 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.