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What is maminha?

Quick Answer

"maminha" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

People also ask about this cut

What is maminha?
"maminha" may map to more than one canonical cut in this dataset—use the hub links on this page.

Translate it in another country

Where does maminha come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“maminha” is a regional beef-cut name that maps to these canonical cuts: Sirloin Flap, Tri Tip.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Sirloin Flap: Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns. (sirloin, sirloin flap / bottom sirloin flap). 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. (sirloin, Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In menus and butcher shops it is often discussed next to Flank, Skirt, Sirloin Cap, and Flap Steak.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the sirloin primal (sirloin flap / bottom sirloin flap), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 2010 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.