Picanha is one of those beef cuts that’s incredibly flavorful and versatile. It’s starting to catch on in the United States, but you won’t find it at every grocery store. Your best bet is to check in with a good local butcher or order from a trusted online butcher. Remember, though, that picanha is available under different names, which I’ll discuss in more detail later in this article. Please keep reading to learn what makes picanha so popular, where it comes from on the cow, the best ways to cook it, and more.
What is Picanha (Coulotte Roast)?
Picanha (Coulotte Roast) is a triangular beef cut from the top sirloin, known for its robust beefy flavor. It’s a large, versatile piece of meat that becomes tender and juicy when cooked correctly, with a texture similar to strip steak. Typically sold as a whole roast weighing several pounds or as individual steaks. Although it’s especially popular in Brazilian and other Latin American cuisines, it’s also gaining attention in the United States.
Picanha works great with various cooking styles – traditional churrasco grilling, pan-searing, oven roasting, smoking, or even simple grilling.
What is Picanha’s Term Origin?
The origin of the term “picanha” is quite mysterious, with various possible explanations. One popular explanation is that “picanha” comes from the word “picana,” originally the name for a pole used by cattle ranchers in Portugal and Spain. This word eventually made its way to Brazil, where gaúcho cowboys started using it to describe the beef cut we now call “picanha.” If you’re interested in other explanations of the term “picanha”, check out this article.
How to Pronounce Picanha?
Picanha is pronounced pee-KAHN-yah with the emphasis on that middle “kahn.”
What Are the Other Names for Picanha?
In the United States, picanha is also known as top sirloin cap, rump cap, coulotte, coulotte roast, sirloin cap, triangular steak, or coulotte steak. Among these terms, picanha, coulotte, and top sirloin cap are the most commonly used in stores.
For many people, “picanha” is easier to remember and stands out more clearly compared to “coulotte” or “top sirloin cap.” This memorability is likely one reason the name “picanha” has become so popular and beloved in the United States. Remember, regardless of the name, all these terms refer to the same delicious cut of beef.
What Part of The Cow is Picanha (Coulotte Roast)?
Picanha (coulotte roast) comes from the back of the cow, specifically from a part of the top sirloin butt subprimal in the sirloin primal area. You’ll recognize it by its triangular shape and that generous layer of fat cap on top.
Picanha Nutrition Facts
Picanha Nutrition facts per 100g (About 3,5 oz)
| Name | Portion size: 100g = About 3.5 oz |
|---|---|
| Calories | 199 |
| Total Fat | 13.4 g |
| Saturated Fat | 5.08 g |
| Protein | 19.7 g |
Where to Buy Picanha (Coulotte Roast)?
Buying a good picanha (Coulotte Roast) is not difficult if you know where to look. Reputable butchers typically offer it as a whole roast or cut into individual steaks trimmed with a thick fat cap. You can always order online if your local butcher doesn’t have it in stock. Just a heads up: sometimes it’s labeled as top sirloin cap or coulotte steak – different names, but they’re all the same delicious cut.
When choosing your picanha, it’s best to go for a smaller size, ideally weighing around 2-2.5 lb (900 to 1133 grams). Why? Because larger cuts can sometimes contain parts of other muscles.
What is The Picanha (Coulotte Roast) Average Weight?
On average, a whole picanha weighs between 2 and 3 pounds (907 to 1360 grams). This cut yields roughly 5 to 8 steaks, each about 1 to 1.5 inches (2.5–3.8 cm) thick.
Is Picanha Very Expensive?
Not really. It’s gotten slightly more expensive as more people have caught on, but you’ll still pay less for picanha than a ribeye or strip steak. Of course, exact prices depend on where you live, but picanha is generally a medium-priced beef cut.
What Are the Best Methods for Cooking Picanha (Coulotte Roast)?
Picanha is one of the most versatile beef cuts. It shines whether you roast it whole or slice it into steaks. In Brazil, folks keep it simple: they skewer thick slices, sprinkle on coarse salt, and let charcoal do the rest. The fat cap crisps up just enough to give every bite a nutty, crunchy edge.
If you cook at home, pan-sear your picanha steak over high heat. A hot pan creates that beautiful golden-brown crust and keeps the inside medium-rare. Do you prefer a more controlled method? Slow-cook it over indirect heat on your grill, then hit it with direct flames at the end for a perfect crust. If you want a foolproof cooking method, sous vide the roast or steak at your target temperature, then finish it over high heat for that amazing crust. And if you’re in the mood for a rich, smoky flavor, smoke the roast low and slow until it reaches your ideal doneness.