Picanha

What Is Picanha?

Picanha, also known as Rump Cap, Sirloin Cap, or Coulotte, is a premium beef cut taken from the top of the rump, near the hip of the cow. Its renowned for its rich flavor and signature fat capa thick, creamy-white layer of fat that enhances juiciness and aroma during cooking. In Brazil, Picanha is hailed as the queen of grilled meats, adored by churrasco (barbecue) lovers nationwide.

Humble Beginnings, Elevated Flavor

Once considered an inferior cut and reserved for slaves in colonial Brazil, Picanha found its rise through the skill of open-fire grilling. Those who mastered the art of Churrasco turned this overlooked cut into a national treasuresavory, smoky, and exceptionally tender.

Whats Behind the Name Picanha?

The term likely comes from the Portuguese word Picana, a herding stick used to prod cattle. That stick would often land on the cows rear upper rumpthe same place where the Picanha cut comes from.

Traditional Brazilian Grilling Method

In authentic churrasco, Picanha is skewered with a long metal rod (Espeto), seasoned simply with coarse sea salt, and grilled fat-side down. As the fat melts, it bastes the meat naturally, resulting in a buttery texture and bold, beefy flavor. The outside crisps beautifully, while the inside stays juicy and pink.

A Global Steak Sensation

Though rooted in Brazilian tradition, Picanha has become a sought-after cut in restaurants across North America, Europe, and Asia. Its now a staple in Brazilian steakhouses, BBQ joints, and even fine-dining establishments around the world.

How to Choose and Cook the Perfect Picanha

Look for a cut weighing 11.5 kg with a thick, even fat cap and deep red color. Larger cuts may include adjacent sirloin, which has a different texture. Grill with fat side down, season with only salt, and let rest for 510 minutes before slicing against the grain. The result: steak perfection with minimal effort.