While technically this is more well known as a Sirloin Cap in the U.S., I like to call it Picanha to bring out my sexy, Latin lover side.
You’ll often see this cut in Brazilian steakhouses, and you’ll definitely want to turn your card to green to bring more and more of it.
It’s a triangle shape cut with a fat cap left on, from the sirloin primal. Don’t let your butcher cut that fat off...or it’s just a rump roast. Boring!It’s a no-fuss cut, meaning there shouldn’t be much trim work as you’ll leave that fat cap on it and let it baste in its own glorious fat juices.
Best known for cutting into thick steaks and cooking on an open flame, but can be smoked and grilled like a brisket or roasted to a perfect medium-rare in the oven. It will be juicy and very flavorful (beefy!).
You’ll almost never find this in a grocery store, but we’ll be carrying 365 days a year.
If you’ve cooked one of these from us, let us know how you did it. Tag us on social media!
