What Is Picanha Steak Called In The US?

In the culinary world, few cuts of beef are as revered as picanha steak, a Brazilian favorite renowned for its flavor, tenderness, and versatility. Yet, for many food enthusiasts in the United States, picanha often seems elusive, leaving them wondering: What is picanha steak called in the US?

The answer lies in understanding how butchering techniques and meat labeling vary between countries. In Brazil, picanha is celebrated as the “queen of steaks,” traditionally prepared over open flames during churrasco feasts. However, when it crosses international borders, this iconic cut can be challenging to identify due to differences in meat cutting practices in the US.

This article dives deep into what picanha is, its culinary significance, how it is labeled in the US, and why it deserves a spot on your grill. Whether you’re a seasoned chef or a curious home cook, understanding picanha will enhance your appreciation for this exceptional cut of beef.

What Is Picanha Steak?

Chefs and barbecue enthusiasts highly prize picanha steak, pronounced “pee-KAHN-yah,” for its robust flavor, tender texture, and signature fat cap that enhances taste and juiciness during cooking. This cut, originating in Brazil, holds a celebrated place as a cornerstone of traditional churrasco barbecue.

Picanha comes from the top of the rump, specifically the triangular muscle known as the sirloin cap or rump cap in the United States. In Brazil, butchers carefully preserve the thick fat layer, which is integral to the cut’s identity. This preparation not only protects the meat during high-heat cooking but also infuses it with a rich, buttery flavor.

History and Origins

The name “picanha” likely comes from the term “picana,” a traditional cattle prod that early Brazilian ranchers used. Ranchers observed that cattle muscles near the prodding area stayed inactive, resulting in meat with exceptional tenderness and flavor. This unique quality made it a favorite for grilling, solidifying its role in Brazilian barbecue culture.

Over the years, picanha has become a symbol of Brazilian culture, served at festive gatherings, family meals, and churrascarias (Brazilian steakhouses). Its cultural significance extends beyond its taste, representing the communal spirit of sharing food cooked over open flames.

Traditional Preparation in Brazil

In Brazil, chefs prepare picanha by skewering the meat and cooking it over open flames in the churrasco style. They typically season the cut with coarse salt to highlight its natural flavors. After slicing the picanha into smaller steaks with the fat cap intact, they grill each piece to perfection.

This simplicity highlights the exceptional quality of the meat and showcases why picanha holds a revered place in Brazilian cuisine. The fat renders during cooking, creating a flavorful crust while keeping the meat tender and juicy.

The Cuts of Picanha

To truly understand picanha steak, it is essential to examine the anatomy of the cut and the differences in butchering practices between Brazil and the United States. This exploration reveals why picanha is so distinctive and why identifying it in the US can be tricky.

Anatomy of the Cut

Picanha is taken from the top of the rump cap muscle (scientifically called the biceps femoris) located at the back of the cow, near the tail. It is a triangular cut of meat, typically weighing 2 to 4 pounds.

The most distinctive feature of picanha is its thick fat cap, which covers one side of the meat. This fat layer is crucial for flavor and texture, protecting the meat from drying out during cooking and imparting a buttery, melt in your mouth quality. The muscle itself is relatively small and has minimal connective tissue, making it tender and flavorful.

How It Is Butchered in Brazil

In Brazil, butchers follow specific guidelines to preserve the integrity of the picanha cut. They meticulously remove the surrounding sirloin and other muscles to isolate the rump cap, leaving the fat cap intact. This attention to detail ensures that the picanha retains its traditional characteristics.

Differences in Butchering Techniques in the US

In the United States, picanha is often butchered differently due to standard practices and regional preferences. US butchers frequently divide the rump area into several cuts, including:

1. Top Sirloin Cap: The most accurate equivalent of picanha, though it is rarely sold whole in the US.
2. Coulotte Steak: Small, individual steaks cut from the rump cap but often trimmed of the fat cap.
3. Rump Roast: A larger cut that includes picanha but lacks its signature preparation.

These butchering methods can make it difficult to find authentic picanha in American grocery stores. Additionally, US consumers often prefer leaner cuts, so the fat cap is frequently removed, altering the steak’s flavor profile.

Why the Differences Matter

The way butchers prepare picanha significantly impacts its flavor, texture, and cooking method. Some specialty stores label the top sirloin cap as picanha, but improper trimming or the removal of the fat cap creates a steak that tastes completely different from the Brazilian original.

To experience authentic picanha, it’s crucial to seek out a butcher familiar with Brazilian meat-cutting techniques or to request the top sirloin cap with the fat cap left intact.

Picanha Steak in the US

While picanha is a celebrated staple of Brazilian cuisine, its journey to the United States has been met with some confusion. Variations in butchering styles, naming conventions, and culinary preferences have created challenges for those searching for this coveted cut of beef.

What Is Picanha Called in the US?

In the United States, people most commonly refer to picanha as the top sirloin cap, rump cap, or culotte steak. These names often mislead consumers because butchers may apply them to cuts trimmed differently or taken from adjacent parts of the cow.

The top sirloin cap serves as the closest equivalent to picanha in the US. However, butchers frequently trim away its characteristic fat cap, an essential part of the cut’s flavor. Some also remove the fat cap when cutting individual steaks labeled as culotte or rump cap, which results in a leaner but less authentic experience.

Common Misconceptions and Alternative Names

There is often confusion surrounding the terminology for picanha in the US, leading to mislabeling or alternative preparations:

1. Top Sirloin Steaks: These come from the same general area but are cut differently, lacking the triangular shape and fat cap.
2. Rump Roast: While this larger cut includes the picanha, it is typically sold as a whole roast without separation into the distinctive rump cap.
3. Coulotte Steak: This term is occasionally used for small pieces of picanha, but the trimming process often removes the fat cap.

These naming inconsistencies make it important for shoppers to familiarize themselves with the anatomy of picanha and communicate clearly with their butcher.

How US Butchering Practices Differ from Traditional Cuts

In the United States, the focus on convenience and leaner cuts has led to the widespread trimming of fat, even on cuts like the top sirloin cap. This differs significantly from the Brazilian approach, where the fat cap is preserved to enhance flavor and moisture.

Additionally, US butchering methods often divide the rump area into multiple cuts, each labeled and sold separately. As a result, the concept of picanha as a single, unified cut is less common in American markets.

Finding Authentic Picanha in the US

Despite these challenges, authentic picanha is available for those who know where to look. Specialty butchers, Brazilian markets, and online meat suppliers often offer whole picanha cuts with the fat cap intact. Some popular sources include:

• Brazilian Grocery Stores: These often stock picanha under its traditional name.
• Specialty Butchers: Look for shops that cater to diverse culinary traditions and request the “top sirloin cap with fat.”
• Online Retailers: Websites like Crowd Cow and Snake River Farms sometimes feature picanha as a premium cut.

By seeking out these sources, you can enjoy picanha prepared in its authentic Brazilian style.

How to Cook Picanha Steak

Cooking picanha steak is an art form that celebrates simplicity and the quality of the meat. Whether prepared in the traditional Brazilian churrasco style or using alternative methods, the key to success lies in preserving the cut’s natural flavor and juiciness.

Brazilian Churrasco Grilling Method

The churrasco grilling method is the quintessential way to prepare picanha steak. This technique involves skewering the meat and cooking it over an open flame, infusing it with a smoky, charred flavor. Here’s how it’s done:

1. Preparation: Slice the picanha into thick steaks, each about 2 inches wide. Keep the fat cap intact for flavor.
2. Seasoning: Generously sprinkle coarse salt on all sides. In Brazil, simple seasoning is preferred to highlight the meat’s natural flavors.
3. Skewering: Curve each steak into a crescent shape, with the fat cap on the outside, and thread it onto a skewer.
4. Grilling: Place the skewers over hot, direct heat. Rotate frequently to achieve even cooking and a golden crust.
5. Doneness: Cook until the internal temperature reaches 130°F (medium-rare). Picanha is best enjoyed with a slight pink center.

This traditional preparation creates a tender, flavorful steak with a crispy, caramelized fat cap.

Alternative Cooking Methods in the US

For those without access to a churrasco grill, there are several other ways to cook picanha while preserving its signature taste:

1. Reverse Sear Method:
   • Preheat the oven to 250°F.
   • Season the whole picanha with salt and pepper.
   • Cook the meat in the oven until it reaches an internal temperature of 115°F.
   • Sear the fat cap side down in a hot skillet until crispy.
2. Pan Seared Steaks:
   • Cut the picanha into individual steaks.
   • Heat a cast-iron skillet over medium high heat with a small amount of oil.
   • Sear each side for 2–3 minutes to create a crust, then finish in the oven if needed.
3. Smoker Method:
   • Preheat the smoker to 225°F.
   • Smoke the whole picanha for 2–3 hours until it reaches the desired internal temperature.
   • Finish by searing the fat cap over high heat for added texture.

Key Tips for the Perfect Picanha

Regardless of the cooking method, follow these tips for the best results:

• Leave the Fat Cap Intact: The fat cap is essential for flavor and moisture.
• Don’t Overcook: Picanha is best served medium-rare to medium to preserve its tenderness.
• Rest the Meat: Let the steak rest for 5–10 minutes after cooking to redistribute the juices.
• Cut Against the Grain: Slice the meat against the grain for optimal texture.

Pairing Suggestions

Picanha pairs wonderfully with traditional Brazilian sides like:

• Farofa (toasted cassava flour with seasonings).
• Vinagrete (a Brazilian style vinaigrette).
• Grilled Vegetables.

In the US, you can also serve it with mashed potatoes, chimichurri sauce, or a fresh salad for a fusion of flavors.

Where to Buy Picanha Steak in the US

Finding authentic picanha steak in the United States requires a bit of effort, but with the right resources and guidance, you can enjoy this flavorful cut just as it’s meant to be. From local butchers to online retailers, there are several ways to source high-quality picanha.

Popular Grocery Stores

While major supermarket chains often don’t carry picanha labeled as such, some stores may stock it under alternative names like top sirloin cap or rump cap. Here are a few grocery stores where you might find it:

1. Whole Foods Market: Known for its premium meat selection, Whole Foods occasionally stocks top sirloin cap. Ask the butcher to leave the fat cap intact.
2. Costco: Some Costco locations offer whole picanha cuts in their beef section, particularly in areas with diverse communities.
3. H-E-B: This Texas based grocery chain often carries picanha, thanks to the influence of Brazilian and Latin American communities.

Online Meat Delivery Services

The rise of online meat delivery services has made sourcing specialty cuts like picanha more convenient. These platforms often cater to customers looking for premium, hard-to-find meats:

1. Crowd Cow: Known for its transparency and high quality meat, Crowd Cow often features picanha as a specialty item.
2. Snake River Farms: This retailer offers wagyu-grade picanha for an elevated experience.
3. Porter Road: Specializing in pasture raised beef, Porter Road carries picanha or top sirloin cap with the fat cap intact.

Ordering online ensures that you receive a cut prepared with traditional Brazilian standards in mind.

Local Butchers and Specialty Shops

Your local butcher can be one of the best resources for finding authentic picanha. Here’s how to approach them:

• Request by Name: Ask for “top sirloin cap with the fat cap intact.”
• Explain Your Needs: Let the butcher know you want it cut in the Brazilian style.
• Frequent Ethnic Markets: Brazilian and Latin American markets often stock picanha as a staple item.

These shops may also carry other Brazilian barbecue essentials, making them a one stop destination for churrasco preparations.

Tips for Selecting Quality Picanha

When purchasing picanha, keep the following tips in mind to ensure you get the best cut:

1. Look for the Fat Cap: Authentic picanha should have a uniform layer of creamy white fat. Avoid cuts where the fat cap has been removed or heavily trimmed.
2. Check the Size: Picanha is a relatively small cut, typically weighing 2–4 pounds. Larger pieces may include parts of adjacent muscles.
3. Inspect the Color: The meat should have a bright red hue, indicating freshness.

Why Sourcing Matters

Buying picanha from a reputable source is crucial for authenticity. A properly cut picanha with the fat cap intact ensures the steak delivers the tender texture and robust flavor that has made it famous worldwide.

With the right cut in hand, you can enjoy the iconic taste of Brazilian barbecue from the comfort of your home.

If you’re exploring the flavors and cooking methods behind Picanha steak, you might also enjoy learning about other delectable beef cuts such as the hanger steak, which offers a rich, tender texture similar to Picanha. For steak lovers, mastering the perfect medium-rare steak is another step towards culinary excellence. Additionally, consider trying your hand at recipes like a flavorful steak quesadilla to expand your repertoire. These related dishes and techniques provide a broader appreciation of how different cuts of beef can be celebrated in the kitchen. Dive in to discover more!

Conclusion

Picanha steak delivers incredible flavor and tender texture, making it a beloved cut in Brazilian cuisine that steak enthusiasts worldwide admire. In the United States, many people call it the top sirloin cap or rump cap, but finding the authentic cut with the fat cap intact can transform your culinary experience.

This article explores picanha’s origins, its distinct butchering process, and the differences in how chefs prepare it in Brazil versus the US. Whether you grill it churrasco-style, sear it in a pan, or smoke it to perfection, this cut provides an unparalleled taste experience when cooked properly.

Specialty stores, online meat delivery services, and knowledgeable butchers have made sourcing authentic picanha in the US easier than ever. With the insights shared here, you can confidently buy, prepare, and enjoy this exquisite steak while bringing the vibrant flavors of Brazilian barbecue to your own table.