Picanha is the Brazilian name for the beef rump cap, also called top sirloin cap or coulotte in some North American markets. It is a triangular muscle located at the top of the rump or sirloin, typically covered by a distinctive layer of fat. Picanha is a signature cut for Brazilian churrasco and is prized for its flavour and texture.
The cut is separated from the top of the rump with the fat cap retained. The exact muscle boundaries vary between butchery systems, so confirm that the supplier is providing the rump cap rather than a generic sirloin or rump roast. It may be sold whole or portioned into steaks.
In Brazilian barbecue, picanha is often cut into thick steaks, folded or curved onto skewers with the fat cap facing outward, then grilled over charcoal. It may also be roasted whole or cooked as individual steaks. The fat renders during cooking and helps develop flavour and a browned exterior.
Example: grill picanha over charcoal, season simply with salt, rest and slice across the grain. Serve with farofa, vinaigrette and other churrasco accompaniments.
Picanha is the rump cap, while tri-tip is a separate triangular muscle from the bottom sirloin. Top sirloin steaks are cut from a different portion of the sirloin. The shape and fat cover can look similar in some fabricated products, so verify the muscle before ordering.
Chef’s tip: retain a consistent fat cap for the intended cooking method and avoid trimming it away indiscriminately. Portion size, fat trim and cooked yield should be included in food-cost calculations.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
