Picanha

Imagine a juicy, mouth-watering cut of meat, beautifully marbled, with just the right amount of fat that sizzles and caramelizes over an open flame.

You might think of classic steaks like ribeye or sirloin, but there’s a hidden gem that truly stands out: Picanha.

This prized Brazilian cut has quickly become the darling of barbecue lovers around the world, and it’s not hard to see why.

Picanha, pronounced “pee-KAN-ya,” is a tender, triangular cut taken from the top sirloin, specifically the rump cap of the cow.

What makes it exceptional is the thick layer of fat, or “fat cap,” that wraps around one side.

This unique fat layer isn’t just for looks; it keeps the meat juicy as it cooks, basting each slice in its rich, flavorful juices.

In Brazilian churrascarias, or steakhouses, Picanha is the main event, often skewered in a horseshoe shape, seasoned simply with coarse salt, and grilled to perfection.

As it cooks, the fat renders down, creating a smoky, tender, and slightly charred bite that’s unforgettable.

What makes Picanha so alluring

What makes Picanha so alluring, besides its robust flavor, is its simplicity.

Unlike some cuts that require extensive seasoning or marination, Picanha lets the meat speak for itself.

Traditionally, it’s just salted and grilled. When you slice into it, you’ll see that beautiful gradient: a seared outer crust, a juicy medium rare in the middle, and that flavorful fat cap on top.

And if you’re hosting a barbecue, this cut is sure to wow your guests—not just for its taste, but also for its authenticity, giving them a taste of the rich, celebratory Brazilian barbecue culture.

Ready to experience Picanha for yourself?

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Start by sourcing a good-quality cut; many specialty butchers now carry it due to its growing popularity worldwide.

When grilling, aim for a high heat and resist the urge to over-season or over-flip—let that fat cap work its magic! And as you savor each tender bite, know that you’re enjoying a culinary experience cherished by millions in Brazil and beyond.

So, next time you fire up the grill, skip the usual cuts and bring home a taste of Brazil with Picanha.

Here are the basic ingredients you’ll need to prepare Brazilian-style Picanha:

1. Picanha – 2 to 3 pounds of top sirloin cap with the fat cap intact. (Sometimes labeled as “rump cover” or “top sirloin cap.”)
2. Coarse Salt – Traditional Brazilian Picanha is seasoned simply with coarse salt, which enhances the natural beef flavors without overpowering them.
3. Olive Oil (Optional) – Some prefer brushing the Picanha lightly with olive oil before adding the salt, though this is optional.

For additional flavor, some recipes may suggest black pepper or garlic powder, but classic Picanha keeps seasoning to a minimum to let the meat shine.

To prepare it:

1. Slice the Picanha into thick steaks or skewered chunks if grilling traditionally.
2. Generously coat with coarse salt just before grilling.
3. Grill over high heat, searing both sides until the outside is caramelized and the inside reaches your preferred doneness (typically medium-rare).

Enjoy this cut on its own or with traditional sides like rice, beans, and farofa (toasted cassava flour).