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 Nigeria?

In Nigeria, medium rare is called "Medium rare". Rare is "Rare" and well done is "Don dey done".

sirloin primal · Portugal

Maminha

Q: What is Maminha in Nigeria?

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

Q: What is Maminha called in Nigeria?

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 Nigeria, 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 Nigeriatri tip

What is this cut →Global guide →

How to order steak doneness

Portugal → Nigeria

rare	Mal passado	→	Rare	48–55°C
medium rare	Mal passado/ao ponto	→	Medium rare	55–60°C
medium	Ao ponto	→	Medium	60–65°C
well done	Bem passado	→	Don dey done	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 Nigeria, 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.