Picanha
cut of beef
Picanha is a cut of beef also known as the rump cap (UK), top sirloin cap (US), or coulotte steak (US). It consists of the terminal, triangular part of the biceps femoris muscle, in the rump, with its fat cap. It became popular first in Brazil, and later in Portugal. It is now popular across Latin America in churrascarias and rodízio restaurants.
Brazil
In Brazil, the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with seasoning consisting of just coarse sea salt. The fat is retained until the steak has been cooked.
France
The same cut is the pointe de culotte in French butchery, but in French cuisine, the fat cap is heavily trimmed. In modern French cuisine, it is a Morceau de 1ère Catégorie and is generally roasted or cut into steaks and grilled. Until the early 20th century, it was the preferred cut for boeuf bourgignon and boeuf à la mode, often larded, as well as for boiling in a pot-au-feu.
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This entry incorporates text from “Picanha” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.