Picanha is a cut of beef that is popular in Brazil. The cut comes from the top of the rump cap muscle. The closest cut in the United States is a Top Sirloin Cap with the fat cap left on. The Picanha cut is also known as Coulotte.
The Picanha cut packs a lot of flavor and offers a great value. Picanha is less common in the United States, but is growing in popularity with the spread of Brazilian steakhouses.
Picanha is triangular in shape and can range in size from six to fourteen ounces. It’s fairly close in size to a New York steak. The large fat cap brings tremendous flavor and helps keep the steak juicy and flavorful.
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