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Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap, or coulotte. North American butchers generally divide it into other cuts like the rump, the round, and the loin. In some places in the U.S., it is called top sirloin cap. [1]

Brazilian picanha[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 not removed from the cut until the steak has been cooked. In the U.S., however, the fat tends to be cut down at the butcher shop unless otherwise directed by the customer.[citation needed]


  1. ^ “Picanha – The Brazilian Brand of Meat” Street Smart Brazil. November 3, 2010. (Retrieved 2018-05-17.)

See also[edit]