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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

sirloin primal · Portugal

Maminha

Q: What is Maminha in Bosnia & Herzegovina?

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

Q: What is Maminha called in Bosnia & Herzegovina?

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).

In Bosnia & Herzegovina, this cut is tri tip.

Close match · Confidence 0.80

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 Bosnia & Herzegovinatri tip

What is this cut →Global guide →

How to order steak doneness

Portugal → Bosnia & Herzegovina

rare	Mal passado	→	Krvavo	48–55°C
medium rare	Mal passado/ao ponto	→	Slabije pečeno	55–60°C
medium	Ao ponto	→	Srednje pečeno	60–65°C
well done	Bem passado	→	Reš pečeno	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

“Maminha” in Portugal maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Bosnia & Herzegovina, 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.