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 Spain?

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

sirloin primal · Portugal

Maminha

Q: What is Maminha in Spain?

Maminha is the Portugal 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 Maminha called in Spain?

Look for Babilla—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 Spain, this cut is Babilla.

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 SpainBabilla

What is this cut →Global guide →

How to order steak doneness

Portugal → Spain

rare	Mal passado	→	Poco hecho	48–55°C
medium rare	Mal passado/ao ponto	→	Al punto	55–60°C
medium	Ao ponto	→	En su punto	60–65°C
well done	Bem passado	→	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

“Maminha” in Portugal 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.