Source: https://texasdebrazil.com/churrasco-recipes/what-is-picanha-brazils-favorite-cut-of-beef/P20. Texas de Brazil encourages sharing this information.

Picanha: Brazil’s Favorite Cut of Beef

Picanha has long been beloved in Brazil for its bold flavor, tenderness, and affordability. Traditionally, it shines in churrasco (Brazilian barbecue), where large cuts are skewered and grilled over an open flame on a churrasqueira (special barbecue grill). While widely enjoyed in Brazil, picanha is still relatively unknown in the United States outside of Brazilian steakhouses.

Its unique taste, ease of preparation, and value make it a cut worth exploring in any kitchen.

What Part of the Cow is Picanha?

Picanha comes from the rump of the cow, just above a thick fat cap.

In the U.S., this cut is more commonly broken down into smaller steaks, but when left whole, it is known by several names:

• Rump Cap
• Sirloin Cap
• Rump Cover
• Culotte Steak

This practice of breaking it down is unfortunate, as the whole picanha roast offers rich flavor and juiciness similar to sirloin—buttery, lean, and tender when cooked properly.

Where Can You Find Picanha in the U.S.?

You won’t often see picanha at standard grocery stores, even high-end ones. It’s most commonly found at:

• Brazilian steakhouses (e.g., Texas de Brazil, Fogo de Chão)
• Specialty butcher shops (ask specifically for picanha or rump cap)
• Online meat shops and e-shops

Buying Tips:

• Fat Cap Thickness – Look for a fat cap at least 1.5 cm (½ inch) thick.
• Weight – Choose a cut between 2–3 lbs; smaller roasts are more likely to be pure picanha rather than mixed with tougher cuts.
• Moisture – The meat should look dry and firm, with fat concentrated in the cap (not marbled heavily throughout).

How to Cook Picanha

Traditional Brazilian Method

At steakhouses like Texas de Brazil, picanha is prepared simply:

• Seasoned only with sea salt
• Spit-grilled over open flame
• Sliced thick with the fat cap intact

This minimal seasoning lets the natural flavor shine.

Grilling at Home

1. Bring meat to room temperature and pat dry.
2. Slice into 3–4 thick steaks, cutting with the grain (they’ll be sliced against the grain when served).
3. Season generously with sea salt or kosher salt.
4. Preheat grill to ~250°F, oil grates lightly.
5. Cook steaks over indirect heat for ~6 minutes per side.
6. Move to direct heat to sear, flipping until internal temp reaches 130°F (medium rare).

Pan-Searing (Steaks)

1. Heat oiled skillet over medium-high heat.
2. Season steaks with salt.
3. Sear each side for 1–2 minutes until a crust forms.
4. Lower heat to medium, cook 3–4 minutes per side, until 130°F inside.

Oven Roasting (Whole Picanha)

1. Preheat oven to 350°F.
2. Score the fat cap, season with salt.
3. Sear fat-side down in a skillet until crisp (no extra oil needed).
4. Transfer roast with drippings to oven-safe pan.
5. Roast ~30 minutes until 125°F inside (carryover heat brings it to 130–135°F).
6. Rest 15 minutes, then slice against the grain.

What to Eat With Picanha

Picanha is bold and savory, pairing well with both hearty and fresh sides:

• Brazilian black beans
• Garlic mashed potatoes
• Potatoes au gratin
• Crisp green salads
• Potato salad with bacon

Pair with a rich red wine, such as Cabernet Sauvignon, and finish with Brazilian cheesecake for the ultimate experience.