Picanha

Picanha (pronounced "pee-KAHN-yah") is a cut from the top sirloin cap — the biceps femoris muscle, covered by a thick layer of fat. It's the most prized cut in Brazilian churrascaria (steakhouse) culture, and it's finally getting the respect it deserves in the United States.

What It Is: In American butchery, this muscle is called the sirloin cap, coulotte, or top sirloin cap. It typically weighs 2.5–4 pounds and has a distinctive triangular shape with a thick fat cap on one side. In the US, butchers have traditionally sliced this into thin sirloin steaks or trimmed the fat cap off entirely — which, from a Brazilian perspective, is absolute sacrilege.

Why Americans Missed It: Two reasons. First, American butchery tends to trim fat aggressively — and picanha's fat cap IS the cut. Remove it and you've got a decent sirloin steak. Keep it and you've got something transcendent. Second, we never had the churrasco tradition that makes this cut sing.

The Traditional Preparation: 1. Keep the fat cap intact — do not trim it 2. Slice into thick C-shaped steaks (about 1.5 inches), cutting with the grain (yes, with — this is the exception) 3. Fold each slice into a C-shape and skewer through both ends 4. Season with coarse salt only 5. Grill over charcoal, fat side facing the heat first 6. The fat renders, bastes the meat, and creates an incredible crust

Alternatively: Roast the whole cap at 400°F fat-side up until 125°F internal, rest, then slice against the grain. The fat basts the meat as it renders down.

The Fat Cap Is Everything: That thick cap of external fat is what separates picanha from a generic sirloin. It renders during cooking, self-basting the lean meat beneath and creating a crispy, flavorful exterior. Trimming it off defeats the entire purpose of the cut.

Price: $8–$14/lb for Choice — a genuine value for the eating experience. Ask your butcher for the whole sirloin cap with fat intact.