The Traditional Beef Cut You'll Find At Every Brazilian Steakhouse

Ever heard of picanha? On your first trip to a Brazilian steakhouse, you're sure to encounter it. This iconic cut of beef is full of flavor due to its unique process of preparation, from the butcher's block to the plate. Also known as top sirloin cap, this cut of meat comes from the back section of the cow, featuring a thick fat cap on top. The meat itself is relatively lean, more akin to a filet mignon than a ribeye. Instead of cutting the cap off and discarding it like most butchers, Brazilian butchers keep the cap on. This allows the fat to be rendered during the cooking process, producing a flavorful, juicy piece of meat that isn't too rich.

Picanha is cooked on a spit over hot coals in a churrasqueria. This grill is similar to a standard barbecue grill, but instead of grates, it has horizontal stakes. The meat is slowly roasted on these stakes, which is especially great for picanha. Because of the thick layer of fat on top, the meat is basted in its own juices as it spins on the grill. 

Picanha and other cuts are often served alongside bright salads to contrast the meat's savory taste. It's also commonly served with arroz carreteiro, a rice dish with bacon, aromatics, chile, and herbs. There are many Brazilian steakhouse sides that go well with picanha, but the meat is the star of the show.

Picanha is utilized in churrasco, a traditional South American method of roasting meat on a stick over a fire. The technique was spearheaded by gauchos, South American cowboys, who would gather to spit roast their meat directly over hot coals. The culinary tradition has evolved into what we now know as Brazilian steakhouses, also called churrascarias. Today, the meat is still cooked over coals to provide a smoky flavor, honoring the cultural tradition of churrasco.

Also inspired by traditional methods, the only thing added to picanha during cooking is coarse sea salt, as that's all gauchos had access to historically. The flavor of the meat shines above all else. The method of cooking, and the simple seasoning, is what makes churrasco unique. Adding any extra seasoning is a culinary sin, akin to breaking spaghetti in front of an Italian nonna. Picanha and other meats are also served directly off the stake, tableside. Brazilian steakhouses typically serve food all-you-can-eat style for a fixed rate, so you can get as much freshly roasted meat as you'd like, freshly cut at the table.

Other popular cuts at Brazilian steakhouses include fraldinha (similar to flank steak), beef ancho (ribeye), and alcatra (a lean, top sirloin cut). Many of the meats utilized in churrasco go by their Brazilian names, but picanha is the cut most unique to Brazilian cuisine due to its signature fat cap preparation. For a dining experience unlike most other steakhouses, picanha is the ideal pick.