Located on the back of the animal, this lean beef cut (similar to top sirloin butt) is flavorful and tender, lending itself to several preparations, such as steaks, stews, roasts and barbecue. In Brazil, the cut known as alcatra completa (similar to U.S. top and bottom sirloin) can be portioned into five other cuts: picanha, tri-tip, miolo de alcatra (also called baby beef − similar to beef outside round/flat), “top sirloin” (also called bombom − similar to eye of rump) and “tender steak” (butchers’ steak).