Cut guide · Sirloin/Round section
Picanha
The cap muscle on top of the rump, with a thick layer of fat. The star of Brazilian churrasco.
Tenderness3/5
Flavor4/5
Fat4/5
Best methodGrill or skewer
DonenessMedium rare
Price tier$$
Listed at21 places
Keep the fat cap. Cut steaks with the grain, fold them onto skewers, and slice thin against the grain to serve.
Around the world
What picanha is called
| Country | Name |
|---|---|
| United States | Top sirloin cap / coulotte |
| United Kingdom | Rump cap / picanha |
| Ireland | Rump cap |
| Spain | Picaña (tapa de cadera) |
| Portugal | Picanha |
| Germany | Hüftdeckel |
| Austria | Tafelspitz |
| Switzerland | Hüftdeckel |
| Netherlands | Picanha |
| Denmark | Culotte |
| Sweden | Culotte |
| Australia | Rump cap |
| Indonesia | Tutup tanjung |
| Singapore | Picanha |
| Japan | Ichibo (イチボ) |
Where to find it
Picanha near you
Related cuts
Cook it right