Picanha

Brazil's national steak. A triangular cut from the top of the sirloin with a thick fat cap that bastes the meat as it cooks. Tender, beefy, one of the best-value premium cuts you can buy.

Why Brazilian Steakhouses Built Menus Around It

It sits at the intersection of tenderness, beef flavor, and natural fat. Sliced into thick rounds and skewered over flame — an experience most American cuts can't deliver.

Available Grades

Australian Wagyu Gold Label (BMS 8/9) and Silver Label (BMS 6/7), plus A5 Japanese when available.

Frequently Asked Questions

What is picanha?

Picanha is the sirloin cap, a triangular muscle from the top of the rump with a thick layer of fat on one side. It is called coulotte or top sirloin cap in the United States and is the signature cut of Brazilian churrascarias.

Is picanha the same as top sirloin?

No. Picanha is the cap muscle that sits on top of the sirloin, not the sirloin itself. It is a separate, more tender muscle with a distinct fat cap. Many American butchers cut through it when portioning top sirloin, which is why it can be hard to find.

How do you cook picanha?

Leave the fat cap on and score it in a crosshatch without cutting into the meat. Salt heavily, cook fat-side-down first over high heat to render, then finish the meat side. Slice against the grain. For churrasco, cut into thick C-shaped pieces and skewer.

Should you remove the fat cap from picanha?

No. The fat cap is the point — it renders during cooking and bastes the meat continuously. Removing it produces a drier, less flavorful steak. Score it so it renders evenly, but leave it attached.