maminha, which is breast, is the cut taken from the tip of the rump and is commonly a very juicy and flavorsome meat, and it is for many, the star player in a barbecue and is much more affordable than its picanha counterpart - its high concentration of fat adds to its juicy succulence it should ideally be thinly sliced and seasoned only with salt, and is most tasty if served slightly underdone.

contrafilé, or tenderloin, is often referred to as the boneless sirloin steak - it is soft, with quite a sharp and juicy flavor, and is generally served quite rare to bring out the flavor.

filé mignon is one of the most heralded cuts, characterized by its softness and delicate sweetness - although not one of the most sought after meats for barbecues and at restaurants, it can be delicious when grilled, or if prepared on a skewer along with other meats and vegetables.