Description
A favorite in Brazil and a star of the traditional “churrasco” barbecue, picanha (pronounced “pee-KAHN-ya”) is a highly prized and flavorful cut of beef. Also known as the top sirloin cap, rump cap, or culotte steak, this cut is defined by its triangular shape and, most importantly, a thick, beautiful fat cap that runs along the top.
The picanha’s appeal comes from its unique characteristics. The meat itself is lean, tender, and has a rich, beefy flavor similar to sirloin. However, it’s the fat cap that sets it apart. As the steak cooks, the fat renders down, basting the meat and infusing it with a buttery, juicy flavour that creates a succulent and unforgettable eating experience.
Traditionally, picanha is cut into thick, crescent-shaped steaks, folded and skewered, then grilled over high heat with simple coarse salt seasoning to allow the natural flavors to shine. This method results in a beautifully seared exterior and a tender, juicy interior. While you might not find this cut in every grocery store, a good butcher will be familiar with it and can provide you with this exceptional steak, perfect for grilling and sharing.
