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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

sirloin primal · Portugal

Maminha

Q: What is Maminha in Latvia?

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

Q: What is Maminha called in Latvia?

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 Latvia, 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 Latviatri tip

What is this cut →Global guide →

How to order steak doneness

Portugal → Latvia

rare	Mal passado	→	Ar asinīm	48–55°C
medium rare	Mal passado/ao ponto	→	Vidēji asiņains	55–60°C
medium	Ao ponto	→	Vidēji izcepts	60–65°C
well done	Bem passado	→	Pilnībā izcepts	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 Latvia, 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.