In Brazilian cuisine, patinho refers to a specific cut of beef known as the top round steak or round steak in English. Patinho translates to "little foot" or "little leg" in Portuguese, describing its location in the hind leg of the animal.

Patinho is a lean and relatively tender cut that comes from the round, which is the hind leg of the animal. It's less tough compared to some other cuts from the same region, and it's often used for dishes that require shorter cooking times or that benefit from marinating to enhance its flavor.

In Brazilian cooking, patinho can be prepared using methods such as grilling, pan-frying, or braising. It's commonly used in stews, stir-fries, and various other dishes where tenderness and flavor are desired. In Brazilian churrasco (barbecue), patinho might be used for skewers, especially if marinated to add extra flavor and tenderness.