Picanha
✓ VerifiedA triangular cut from the top of the rump with a thick fat cap, iconic in Brazilian churrasco. Commonly threaded onto skewers and grilled over charcoal.
Comes from the top of the rump, above the rump and below the loin. The fat cap is intentionally left on in Brazilian tradition.
Local Names by Country
+ Add local namePicanha
Also known as: Alcatra Cap, Ponta de Alcatra
The iconic name in Brazil. Central to churrasco culture. Always served with the fat cap on in traditional preparations.
Rump Cap / Top Sirloin Cap
Also known as: Coulotte
Not commonly sold as a single cut in mainstream US supermarkets. Available at Latin or specialty butchers.
Rump Cap
Available at specialist butchers. Growing popularity with Brazilian diaspora communities.
Rump Cap
Also known as: D-Rump
Well known in Australian butchery. AUS-MEAT system has a clear equivalent.
Tapa de Cuadril
The Argentine equivalent. Used in asado. Slight variations in trim from the Brazilian picanha.
Equivalent Cuts in Other Countries
Equivalences are approximate. Regional butchery variation means these are community-suggested matches, not exact definitions.
Same muscle group (gluteus medius / biceps femoris). Trim and fat cap handling differ by tradition. Brazilian picanha always retains the fat cap.
The US does not have a standard retail equivalent for picanha. "Top sirloin cap" is used by specialty and Latin butchers.
Recipes
+ Add recipeChurrasco de Picanha
The classic Brazilian preparation. Simple seasoning, high heat, and the fat cap left on to baste the meat as it grills.
- · Whole picanha (1.2–1.5 kg)
- · Rock salt (coarse)
- · Charcoal
- 1 Score the fat cap in a crosshatch pattern without cutting into the meat.
- 2 Fold the picanha into a C-shape, fat side out, and thread onto a large churrasco skewer.
- 3 Season generously with coarse rock salt on all sides.
- 4 Grill over hot charcoal, rotating regularly, for approximately 30–40 minutes until the fat is golden and caramelised.
- 5 Rest for 5 minutes. Slice thinly against the grain and serve immediately.
Pairings
+ Add pairingToasted cassava flour — the classic Brazilian accompaniment to churrasco. Adds texture and absorbs the meat juices.
A fresh tomato and onion salsa with vinegar, served chilled alongside hot churrasco.
Brazil's national cocktail made with cachaça, lime, and sugar. A natural pairing for churrasco.
Cultural Notes
+ Add cultural noteThe Queen of Brazilian Churrasco
Brazil
Picanha holds a place of honour at the Brazilian churrasco table. It is often the most prized cut at a churrascaria, and arguments about how it should be cooked — always with the fat cap, always on a curved skewer — are taken seriously. The word "picanha" comes from the long pole used by cattle ranchers in the south of Brazil to prod cattle, which touched the same area of the rump where this cut is found. The cultural weight of the cut goes far beyond its flavour: it represents community, fire, and national pride.
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