It is triangular in shape and surrounded by a thick layer of fat called a fat cap. Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked. When buying picanha, the three things to look out for are its size, fat content and excess liquid.
In the US, the picanha cut is known as a rump cap or sirloin cap. It may also be called a rump cover or “culotte steak.” It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks.
Picanha. The picanha steak is popular in Brazil, and it is the second best cut of steak. In the United States, it is often sold as a Top Sirloin Cap (or Rump Cap for those in the U.K.), or as a culotte steak (fat cap trimmed off).
What Does Picanha Taste Like? Picanha tastes like sirloin steaks. They are tender and juicy. Since this part sits on a fat cap, it retains even more tenderness, especially when thrown on the grill mats.
You can definitely eat the fat cap. Most Latin American countries keep the fat cap on for added flavor! For those that do not like to eat the fat, then you are welcome to cut it off and enjoy the meat.
Picanha steak has a thick fat cap but a small amount of marbling. Tri-tip has no fat cap but has more marbling. When cutting picanha, the slices are thicker than with tri-top. Tri-tip may be easier to purchase than Picanha, which is less common.
Picanha meat is a lot more tender and has better structure but fewer fats. Meanwhile, Ribeye has more intramuscular fat content, which will make the meat a lot tastier and rich in flavor.
In the U.S., the picanha is often called the top sirloin cap (culotte or coutlotte) but the most accurate translation is the rump cap. It is the smaller rump cap that is on the side opposite the tri tip cut.
Beef Coulotte is a lesser-known and somewhat underappreciated cut from the cap muscle. It's one of three muscles that make up the top sirloin butt. It is often also referred to as top sirloin cap. You can cut it into steaks with the fat cap on, or you can peel it and steak it with the fat cap off.
Coulotte is a lean steak that comes from this hindquarter section of the cattle, specifically between the loin and the round. ... The cut can be referred to as picanha, fat cap, rump cap, or top sirloin cap by North American butchers, which may be a reason for its lack of widespread use.
Picanha is the Portuguese name for coulotte, a cut of meat sourced from the top sirloin – it's so juicy and oh-so-tender. Picanha is seriously one of my absolute favorite cuts of meat. Not just me, though. Picanha is one of Brazil's most prized beef cuts, and is typically the star of the Brazilian churrasco barbecue.
Top Sirloin Cap (Picanha) comes from the primal cut loin, sub-primal sirloin. It is comprised of two muscles. The small, triangle-shaped “cap” muscle is the most prized. Also called the rump cap, rump cover, or coulotte; it's known for its strong beef flavor.
Bavette is the French word for flank steak, a highly flavorful, loosely textured flat cut of meat taken from the abdominal muscles of the cow.
Helpful Comparison Chart
|Loin||Sirloin||Pin Bone, Flat Bone|
|Loin||Top Loin||NY Strip, Kansas City, Ambassador, Club, Hotel Steak|
Apr 11, 2013
And speaking of flavor, the fat marbling in the Ribeye makes it slightly richer and more tender than the New York Strip, which has a tighter texture. This causes the Strip to have more of the signature steak “chew,” as opposed to the Ribeye, which is smoother.
For the perfect medium-rare Picanha steak, grill for 9-12 minutes for a 1-inch steak and 12-14 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
Picanha recipes are best on the grill, but if you need or prefer to, you can also cook it in a pan on the stove. For cooking in a pan, you will want to use wooden skewers so you're able to trim them to fit if you need to. Use a cast iron pan for best results.
This grilled Picanha steak, also known as Coulotte or Top Sirloin is a juicy tender cut of meat with a fat cap giving it extra flavor. Serve it up grilled with a simple chimichurri sauce and veggies for a quick, nourishing meal that's Paleo, Whole30, Low carb and AIP-friendly.
In its simplest form, a Santa Maria rub typically consists of salt, pepper, and either garlic salt or garlic powder. From there some cooks opt for additional seasonings such as sugar, cayenne, and dried herbs.