Everything You Need to Know About Picanha: Brazil’s Favorite Beef Cut and How to Cook It Perfectly

Picanha is the pride of Brazilian barbecue, a cut so flavorful and juicy that it’s the star of churrascarias across the country. Known for its rich taste, tender texture, and signature fat cap, it’s a beef lover’s dream. Whether grilled over open flames or roasted in the oven, picanha is proof that the right cut and cooking method can transform your meal into something unforgettable.

What Is Picanha?

Picanha comes from the top of the rump, specifically the rump cap or sirloin cap. It’s a triangular cut with a thick layer of fat on top that melts during cooking, infusing the meat with unbeatable flavor. In Brazil, picanha is one of the most sought-after cuts, often cooked simply with coarse salt to let the natural taste shine.

The Cut Location & Name Variations

In the US, you might find picanha labeled as “rump cap” or “coulotte.” In the UK and Australia, it’s often called “rump cap” as well. But true Brazilian picanha keeps its fat cap intact, which is key to the flavor and juiciness.

Why Brazilians Love It

Brazilians prize picanha for its balance of tenderness and deep beefy flavor. The fat cap is never removed before cooking, as it bastes the meat naturally. In traditional churrascarias, large cuts are skewered, grilled over charcoal, and sliced directly onto plates for guests.

Selecting and Preparing Picanha

Choosing the right picanha is the first step toward a perfect cook.

Choosing the Perfect Picanha

Look for a cut weighing between 2 and 3 pounds with a bright red color and creamy white fat cap. The fat should be about 1/2 inch thick and firm to the touch. Good marbling within the meat will ensure tenderness.

Prepping for Cooking

Leave the fat cap intact for flavor. Most Brazilian recipes call for nothing more than coarse salt, but you can experiment with garlic, pepper, or dry rubs. For churrasco-style grilling, slice the picanha into thick steaks and bend each into a “C” shape before skewering.

How to Cook Picanha Perfectly

Photo by @viewtogrill

Picanha can be grilled, roasted, or seared, but the key is hitting the right internal temperature.

Grilling Churrasco-Style

Heat your grill to medium-high. Place the skewered steaks over direct heat, turning regularly. The fat should sizzle, rendering down while keeping the meat juicy. Finish over indirect heat until you reach the desired doneness.

Oven Roasting or Reverse Sear

If grilling isn’t an option, roast picanha in the oven fat-side up at 275°F until it reaches 10°F below your target doneness, then sear in a hot skillet or under the broiler to crisp the fat.

Quick Internal Temperature Guide:

• Rare: 120-125°F (49-52°C)
  

• Medium-Rare: 130-135°F (54-57°C)
  

• Medium: 140-145°F (60-63°C)
  
  

Serving & Enjoying Picanha

Proper slicing and pairing make all the difference.

Slicing for Maximum Tenderness

Always slice against the grain. If you cooked whole pieces, cut into thick slices so each bite stays tender and juicy.

Traditional Sides & Pairings

Classic Brazilian sides include farofa (toasted cassava flour), vinagrete (a tomato-onion vinaigrette), pão de queijo (cheese bread), and rice. For drinks, try a bold red wine or a refreshing caipirinha.

Bring the Brazilian BBQ Home

Picanha is more than just a cut of beef. Cooking it to perfection requires precision, and a smart wireless meat thermometer like The MeatStick takes out the guesswork. It tracks your meat’s temperature in real time, ensuring perfect doneness every time, whether you’re grilling churrasco-style or roasting in the oven. Visit The MeatStick website today and bring the flavor of a Brazilian steakhouse to your own backyard.

Frequently Asked Questions

Can I cook picanha without the fat cap?
You can, but you’ll lose much of its signature flavor and juiciness. The fat cap is a natural basting layer.

What’s the difference between picanha and tri-tip?
Picanha comes from the top of the rump, while tri-tip comes from the bottom sirloin. They have different shapes, textures, and flavor profiles.

Can I sous vide picanha?
Yes, cooking picanha sous vide at 129°F for 2-3 hours yields very tender results. Finish with a sear to crisp the fat.

What’s the best doneness for picanha?
Medium-rare (130-135°F) is preferred to keep it tender and juicy.

How should I store leftover picanha?
Keep it in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months for best quality.