Picanha
Picanha is the cap muscle that sits on top of the rump (top sirloin), sold with its thick layer of fat still on. The fat bastes the meat as it cooks. It is the signature cut of Brazilian churrasco, grilled in thick slices on skewers.
Quick facts
Primal: Sirloin (top)
Tenderness: Tender
Fat: Thick fat cap, lean meat
Price: Mid to premium
Best: Grill, rotisserie
What is picanha called in other countries?
| United States | Top sirloin cap, coulotte (culotte). Steaks: coulotte steaks. |
|---|---|
| United Kingdom | Rump cap |
| Brazil / Portugal | Picanha |
| Argentina | Tapa de cuadril |
| Germany / Austria | Tafelspitz or Hüftdeckel |
| Netherlands | Staartstuk |
| Turkey | No standard name; sold as picanha |
| Trade codes | IMPS 184D (top sirloin cap), 1184D (top sirloin cap steak) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
Picanha is a single, triangular muscle with a fat cap that can be 1–2 cm thick. The meat itself is fairly lean and tender, with a deep beef flavour. Ask for it with the fat on: trimming it off removes what makes the cut special. Note that in southern Germany the name Tafelspitz is sometimes used for other hip cuts, so check what you are buying.
How to cook picanha
- Grill
- Skewer (churrasco)
- Reverse sear
- Roast
- Score the fat cap in a crosshatch without cutting into the meat. Salt generously, ideally with coarse salt.
- Churrasco style: cut into 3–4 cm steaks with the grain, fold each into a C with the fat outside, skewer and grill over medium-high heat.
- Whole: cook fat-side up over indirect heat until about 8 °C below target, then sear fat-side down to crisp it.
- Rest, then slice thinly across the grain.
Picanha cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Picanha nutrition facts
Per 100 g, raw: beef top sirloin cap steak, boneless, lean and fat, trimmed to 1/8" fat, select grade.
| Nutrient | Per 100 g |
|---|---|
| Energy | 179 kcal |
| Protein | 20.1 g |
| Total fat | 10.9 g |
USDA lists picanha as “top sirloin cap steak”. Only calories, protein and fat are shown here. A picanha sold with its full fat cap will be higher in fat and calories.
Source: USDA FoodData Central, FDC ID 173062. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Related cuts
Rump (the cut picanha sits on) · Tri-Tip (a different hip cut, often confused with picanha) · Top Sirloin (the main muscle under the cap)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.