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August 1, 2026Short & citedBlog
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Everyday Life • Food & Drink

Picanha

Picanha is a Brazilian beef cut taken from the top of the rump, commonly called the sirloin cap, rump cap, or culotte in other markets.

Updated August 1, 20261 min readCited sources

Picanha is a Brazilian beef cut from the top of the rump, known for its triangular shape and thick fat cap. It is a signature item in Brazilian churrasco and increasingly available in Canada through specialty butchers and steakhouses.

What it is

Picanha comes from the top of the rump (sirloin cap) and is typically sold with a thick fat cap intact. It is also called rump cap or culotte. The cut is triangular and prized for its flavour when the fat is rendered during cooking. In Brazil, it is the star of churrasco barbecues.

How to cook it

Common methods include grilling or pan-searing fat-side down first to render the fat, then finishing in the oven or over lower heat. Season simply with coarse salt. Cook to medium-rare or preferred doneness, then rest and slice against the grain.

Where to find it

In Canada, picanha is often sold by butchers, specialty meat shops, or online retailers under names like sirloin cap or rump cap. It is less common in regular supermarkets. Look for a firm, uniform fat cap and avoid oversized cuts that may include other muscles.

In short

  • Triangular beef cut with a thick fat cap from the top of the rump.
  • Also known as sirloin cap, rump cap, or culotte.
  • Essential to Brazilian churrasco; often grilled with coarse salt.
  • In Canada, available through butchers and specialty meat retailers.
Canadian angle

Picanha is increasingly familiar in Canada through Brazilian steakhouses, specialty butchers, and meat retailers that use alternate names such as sirloin cap or rump cap.

Quick questions

What is picanha?
Picanha is a Brazilian beef cut from the top of the rump, usually sold with a thick fat cap. It is also called sirloin cap, rump cap, or culotte.
How to cook picanha?
Common methods are grilling or pan-searing and then roasting, usually with coarse salt. Many recipes start fat-side down to render the fat cap, then cook to medium-rare or the preferred doneness.
Where can you buy picanha?
It is often sold by butchers, specialty meat shops, or online meat sellers. In many regions it is less common in regular supermarkets, so asking for sirloin cap with the fat cap intact is often the most effective approach.

Sources

  1. Steak School — https://steakschool.com/cuts/what-cut-of-beef-is-picanha/
    Supports: Definition, alternate names, appearance, buying advice, and cooking method.
  2. Over The Fire Cooking — https://overthefirecooking.com/what-is-picanha/
    Supports: Cut location, fat cap description, and texture characteristics.
  3. Wikipedia — https://en.wikipedia.org/wiki/Picanha
    Supports: Alternate names and anatomical description of the cut.
  4. Wiktionary — https://www.wiktionary.org/wiki/picanha
    Supports: Synonyms and definition of the cut.
  5. Texas de Brazil — https://texasdebrazil.com/blog/picanha-ribeye-filet-mignon/
    Supports: Availability, alternate names, and comparison context with ribeye and other cuts.
  6. Leblon Steakhouse — https://leblonsteakhouse.com/what-is-picanha/
    Supports: Brazilian steakhouse context, cut location, and common preparation style.