Picanha

The Picanha (also called the Coulotte or Sirloin Cap) is 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, deeply beefy, and one of the best-value premium cuts you can buy.

Why Brazilian Steakhouses Love It

The Picanha sits at the intersection of tenderness, beef flavor, and natural fat content. Sliced into thick rounds and skewered over open flame, it delivers an experience most American cuts can't match. Our Wagyu version adds intense marbling to that natural foundation.

Grades Available

We carry Picanha in Australian Wagyu Gold Label (BMS 8/9) and Silver Label (BMS 6/7).

Cooking Tips

Score the fat cap, salt heavily, cook fat-side-down first. Slice against the grain after resting. Perfect for grilling, churrasco-style.