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Picanha is a cut of beef that is popular in Brazil, and later also adopted in Portugal. In the United States, it is little known, but referred to as the top sirloin cap, rump cover, rump cap, or culotte. North American butchers generally divide it into other cuts like the rump, the round, and the loin.[1] It consists of the biceps femoris muscle and its fat cap.[2]

In Brazil[edit]

Brazilian beef cuts (picanha is number 8).

In Brazil, the most prized cut of meat tends to be the picanha. There, the fat is retained until the steak has been cooked. In the United States, however, it tends to be removed unless requested otherwise by the customer.[citation needed]


The term "picanha" derives from the word "picana", which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle.[3]


  1. ^ “Picanha – The Brazilian Brand of Meat” Street Smart Brazil. November 3, 2010. (Retrieved 2018-05-17.)
  2. ^ Woerner, Dale R. (6 February 2017). "Meat Quality Workshop: Know Your Meat". North American Meat Institute. Retrieved 21 May 2019.
  3. ^ "Definition of picanha"

See also[edit]