Picanha
Also: rump cap, sirloin cap, coulotte, tapa de cuadril
A Brazilian cut and dish of beef rump cap with its fat cap left intact, salted simply and grilled, classically on a curved skewer.
Identity criteria
- 1The specific cut: the rump cap (top sirloin cap) of the cow
- 2The thick fat cap left fully intact — never trimmed off
- 3Seasoned simply, traditionally with just coarse salt
- 4Grilled over fire, classically threaded on a curved espeto skewer in a C shape
- 5Sliced against the grain into thick steaks, served medium-rare to medium
Components
beef rump cap (picanha)essentialThe exact cut defines the dish
intact beef fat capessentialBastes the meat as it renders; removing it breaks the dish
coarse rock saltessentialTraditionally the only seasoning
garlic or black pepperoptionalOptional additions in some households
Technique
- Salting and grilling over fire
- Coarse salt draws a crust while open flame renders the fat cap and chars the surface
- Curved-skewer churrasco roasting
- Bending the cut into a C on the espeto exposes maximum fat surface to the fire and lets it self-baste
- Slicing against the grain
- Keeps the steaks tender given the cut's coarse muscle fibre
Form & serving
- Served
- Sliced from the skewer onto plates, often carved tableside at churrascarias
- Temperature
- hot, medium-rare to medium
- Portion
- thick steak slices per person
- Pairs with
- farofa · vinagrete · rice and black beans · chimichurri · grilled bread
Character
Flavour
Texture
juicy tender beef with a crisp rendered fat cap
Eaten
The centerpiece of Brazilian churrasco — backyard barbecues and rodízio steakhouses where it is carved tableside.
When
year-round
Variations & related
Regional variations
- Churrasco picanha · Brazil
Curved skewer over a churrasco grill, salt only
- Whole-roast picanha · Brazil
Seared fat-side down then roasted as a whole piece
Related dishes
- sibling Asado
Part of the wider South American open-fire beef tradition
- pairs-with Farofa
Classic churrasco accompaniment
Substitutions
coarse rock salt → flaky sea saltadmissible
Any coarse salt that forms a crust works
intact fat cap → trimmed lean rumpinadmissible
Without the fat cap it is no longer picanha and dries out on the grill
Common mistakes
- Trimming off the fat cap, which removes what makes picanha picanha
- Slicing with the grain instead of against it, making it chewy
- Overcooking past medium and drying out the lean cut
- Over-seasoning with marinades instead of the traditional simple salt
Provenance
The signature cut of Brazilian churrasco, beloved across the country and the wider Southern Cone gaucho grilling culture.
References
- 1.Brazilian churrasco tradition
Confidence: high