candidate: The most important cuts of beef in the Brazilian cuisine are : Acém : neck Alcatra : top / bottom sirloin Contrafilé : tenderloin Coxão duro : round ( upper ) Coxão mole : round ( lower ) Filé Mignon : part of the tenderloin Lagarto : round ( outer ) Maminha : botton sirloin / flank Patinho : confluence of flank , botton sirloin and rear shank Picanha : rump cover or rump cap Cupim : hump ( zebu cattle only ) Fraldinha : confluence of short loin , flank and botton sirloin Paleta : chuck / brisket