🥩 Featured Cut of the Week: The Picanha

🥩 Picanha: The Butcher’s Best-Kept Secret

If you’ve ever been to a Brazilian churrascaria, you’ve likely seen Picanha—the beautifully marbled, fat-capped beef skewered and roasted over an open flame. But outside of Brazil, this cut remains surprisingly underrated.

At The Meat Class, we’re here to change that. Let’s break down what makes Picanha special, how to find it, cut it, and cook it for maximum flavor.

🔪 What is Picanha?

Picanha, pronounced pee-KAHN-yah, is a triangular cut from the top sirloin cap (also known as rump cap or culotte). It’s incredibly tender, juicy, and packed with beefy flavor thanks to its signature fat cap, which renders beautifully when cooked properly.

Unlike traditional sirloin, Picanha has a more intense, buttery flavor because the fat melts into the meat during cooking. In Brazil, it’s considered the most prized cut of beef and is the star of many churrasco (Brazilian BBQ) feasts.

🛒 Where to Find Picanha

Since Picanha isn’t always labeled by name in U.S. butcher shops, you might have to ask for it. Here’s what to look for:

✔️ Ask for "Top Sirloin Cap" or  "Rump Cap" (with the fat cap intact).
✔️ Look for a triangular shape, usually 2-4 lbs in weight.
✔️ Avoid pre-trimmed versions! You want that fat cap—it’s the key to its signature flavor.
✔️ Brazilian or Latin markets are your best bet for finding it labeled as "Picanha."

⚔️ How to Cut Picanha Like a Pro

If you buy a whole Picanha, you have two options:

1️⃣ Traditional Brazilian Style (Skewered & Grilled)

• Slice WITH the grain into 2-3 thick steaks.

• Fold each piece into a C-shape, keeping the fat cap on the outside.

• Skewer and cook over an open flame or hot grill.

2️⃣ American-Style (Steaks or Roasts)

• Slice AGAINST the grain into thick steaks (like ribeye or sirloin).

• Sear or grill as you would a regular steak.

• You can also roast the whole cut low & slow for a reverse-sear method.🔥 How to Cook Picanha

1️⃣ Brazilian BBQ Method (Churrasco Style)

✔️ Salt only! Traditional Picanha is seasoned simply with coarse salt before grilling.
✔️ Grill over high heat (450-500°F), turning occasionally.
✔️ Cook until medium-rare 130°F internal temp).
✔️ Slice thin and serve immediately.

2️⃣ Pan-Seared or Reverse-Seared Picanha

✔️ Season with salt & pepper (or go bold with garlic, rosemary, & butter).
✔️ Reverse-sear by roasting at 225°F until 120°F internal, then sear in a ripping hot cast-iron pan.
✔️ Rest for 10 minutes before slicing against the grain.

3️⃣ Smoked Picanha (For BBQ Lovers)

✔️ Low & slow: Smoke at 225°F with oak or hickory.
✔️ Pull at 125°F internal temp and sear over high heat to finish.
✔️ Slice thin and serve with chimichurri.

💡 Why You Should Be Cooking Picanha

• 🔥 Unmatched Flavor – That fat cap keeps it buttery, juicy, and tender.

• 💰 Budget-Friendly – Costs less than ribeye or filet mignon but tastes just as premium.

• 🥩 Easy to Cook – Whether grilling, roasting, or pan-searing, Picanha is hard to mess up.

• 🌎 Internationally Loved – The Brazilian BBQ cut that deserves a spot in your lineup.

🥩 Final Thoughts: Make Picanha Your New Favorite Cut

Picanha is a butcher’s best-kept secret—a flavorful, affordable, and showstopping cut that deserves a place in every BBQ, smoker, or steak night.

🔥 Have you cooked Picanha before? Share your best method in The Meat Class Community!

📚 Want to learn more? Join our next online butchery class where we break down Picanha and other premium cuts.

📩 Join The Meat Class Weekly for more expert tips, recipes, and butchery breakdowns!