Picanha, a beloved cut of beef in Brazil, is gaining worldwide recognition for its rich flavor and tender texture. Despite its growing popularity, many people outside Brazil may not be familiar with this term. People often ask, “What is picanha called in English?” Various countries use different names for this cut, and butchering techniques also vary. This guide explores the English names for picanha, its origins, its culinary uses, and why it’s a highly sought-after delicacy worldwide.
What is Picanha in English?
English Terms for Picanha
In English-speaking countries, picanha is commonly referred to as:
- Top Sirloin Cap
- Rump Cap
- Coulotte Steak
- Triangular Steak
These names originate from the location of picanha on the cow, specifically the top of the rump, near the sirloin. In Brazil, the whole picanha cut is kept intact, along with its fat cap, which is critical for enhancing flavor. However, in countries like the U.S. and the U.K., butchers often separate this cut into smaller portions, which is why it can be difficult to find picanha under its original name.
For example, in American supermarkets, picanha is often sold as part of the top sirloin section, which means you may need to ask for it by a different name or visit a butcher to find it. A good way to locate picanha is to ask for the top sirloin cap or rump cap specifically. For additional help, check out this guide to beef cuts, which offers a breakdown of various terms used in different countries.
Why the Confusion with Naming?
Butchering practices in Brazil and English-speaking countries differ, leading to confusion about the name picanha. In Brazil, the entire cut, including the thick fat cap, stays intact, making it ideal for grilling as the fat melts and flavors the meat.
However, in the U.S. and Europe, butchers often break picanha into smaller portions, like the top sirloin or tri-tip. These regions tend to remove the fat cap and separate the muscle into different sections. As a result, picanha may be sold as coulotte steak or rump cap, making it harder to recognize for those unfamiliar with these terms.
To find picanha in English-speaking countries, you might need to visit specialty butcher shops or shop online. Understanding the different names helps you navigate the market and find this flavorful cut. Make sure to ask for the fat cap to be left intact for that authentic Brazilian flavor.
Where Does Picanha Come From on the Cow?
Anatomy of the Picanha Cut
Picanha comes from the top of the cow’s rump, specifically from a muscle known as the biceps femoris. It is located at the rear of the animal, above the leg, which means it doesn’t get much exercise. Because this muscle is relatively inactive, the meat remains tender, making it perfect for grilling.
What sets picanha apart from other cuts is the fat cap that covers one side of the meat. This layer of fat is left intact when the cut is prepared in Brazil, and it plays a crucial role in maintaining the meat’s juiciness during cooking. As the fat renders, it melts into the meat, infusing it with a rich, beefy flavor that is hard to replicate with other cuts.
While some cuts of beef rely on internal marbling for tenderness, picanha relies on the fat cap to achieve its signature taste. This fat layer not only protects the meat from drying out but also enhances its flavor, particularly when cooked using high-heat methods like grilling.
| Picanha Characteristics | Details |
|---|---|
| Location on Cow | Top of the rump |
| Other Names | Rump cap, top sirloin cap, coulotte steak |
| Distinct Feature | Thick fat cap for added flavor |
| Common Preparation Methods | Grilling, roasting, skewering |
Culinary Uses and Cooking Methods
How Picanha is Traditionally Cooked in Brazil
In Brazil, picanha is a staple of the traditional barbecue known as churrasco. This method of cooking involves skewering the meat and grilling it over an open flame. The fat cap plays a crucial role in this cooking method, as it slowly renders, basting the meat while it roasts. Here’s a step-by-step guide to the traditional Brazilian way of cooking picanha:
- Skewering the Meat: Cut the picanha into thick steaks, fold them into a “C” shape with the fat cap on the outside, and skewer them.
- Grilling: Place the skewers over a charcoal grill and cook them slowly, allowing the fat to melt and flavor the meat as it cooks.
- Serving: Once the exterior is nicely charred, slice the meat thinly and serve it, typically with rice, beans, and salads.
This method of preparation is ideal for picanha because it ensures that the fat cap renders perfectly, creating a crispy exterior while keeping the interior juicy and tender. This is why picanha is often considered one of the most flavorful cuts in Brazilian barbecue.
| Traditional Brazilian Churrasco Method | Steps |
|---|---|
| Skewer picanha steaks | Fold in “C” shape with fat cap on the outside |
| Grill over charcoal | Cook slowly, allowing fat to melt |
| Serve thin slices | Slice against the grain for tenderness |
Popular Cooking Methods Around the World
While picanha is traditionally cooked using the churrasco method in Brazil, there are several other ways to prepare this cut around the world:
- Grilling: In the U.S. and Europe, picanha is often grilled whole or cut into steaks. To achieve the best results, grill the meat with the fat side down first to allow the fat to render, which will flavor the meat.
- Roasting: Roasting picanha is an excellent option if you don’t have access to a grill. Slow roasting at a low temperature helps ensure that the meat cooks evenly, while a final high-heat sear crisps the fat cap.
- Sous Vide: For those who prefer precision cooking, sous vide is a great way to achieve consistent doneness with picanha. This method involves vacuum-sealing the meat and cooking it in a water bath at a set temperature, then finishing it with a high-heat sear.
| Cooking Method | Best For | Key Steps |
|---|---|---|
| Grilling | Traditional BBQ flavor | Start fat side down, grill over indirect heat |
| Roasting | Home ovens | Slow roast, then sear the fat cap to finish |
| Sous Vide | Precision cooking | Water bath at 130°F, sear fat cap after for crispiness |
Comparing Picanha with Other Cuts
Picanha vs. Tri-Tip, Sirloin, and Ribeye
While picanha may resemble other beef cuts, it offers a unique combination of tenderness and flavor. Let’s compare it with some popular cuts:
- Tri-Tip: Both picanha and tri-tip come from the sirloin region, but tri-tip has more internal marbling and less of an external fat cap. This means picanha relies more on the fat cap to deliver its rich flavor, while tri-tip is known for its leaner, beefier taste.
- Sirloin: Picanha is often confused with sirloin, but the key difference lies in the fat cap. Traditional sirloin cuts are leaner and do not have the same thick fat layer as picanha, which helps keep the meat moist during cooking.
- Ribeye: While ribeye is prized for its rich marbling, picanha offers a different experience with its thick fat cap. Ribeye tends to be more juicy throughout due to its internal marbling, while picanha is leaner but has a more intense beef flavor from its fat cap.
FAQs
What is Picanha Called in the U.S.?
In the U.S., people commonly refer to picanha as Top Sirloin Cap, Rump Cap, or Coulotte Steak. Butchers in American supermarkets often split this cut into smaller sections, making it harder to find picanha intact. To get the full piece with its essential fat cap, you’ll likely need to visit a butcher who can provide the complete cut.
What is the Difference Between Picanha and Sirloin?
The primary difference between picanha and sirloin lies in the fat cap. Picanha has a thick layer of fat that enhances the flavor and tenderness during cooking, while sirloin is generally leaner and can be sold in smaller individual steaks without the fat cap.
Is Picanha Tough or Tender?
Picanha is known for its tenderness when cooked properly. Thanks to its low-fat marbling and protective fat cap, the meat stays juicy and tender, especially when cooked to medium-rare. However, overcooking can make it tough, so it’s important to monitor its internal temperature carefully during cooking.
Why is Picanha Not Well-Known in English-Speaking Countries?
Picanha is less familiar in English-speaking countries because butchers often divide it into smaller sections, such as sirloin or tri-tip. Butchering practices in the U.S. and the U.K. differ from those in Brazil, where picanha is kept whole with its distinctive fat cap intact. This fat cap plays a crucial role in flavoring the meat during cooking, making picanha stand out as a signature cut in Brazilian cuisine. In contrast, the division of this cut in English-speaking countries makes it harder to identify and less widely recognized.
Conclusion
Picanha is an exceptional cut of beef that offers both tenderness and flavor, thanks to its distinct fat cap and careful cooking methods. In English-speaking countries, it is commonly referred to as Top Sirloin Cap, Rump Cap, or Coulotte Steak. While these names may differ, the essence of picanha remains the same—a juicy, flavorful cut that is perfect for grilling, roasting, or preparing with precision using sous vide. By understanding the different terms for picanha and the best cooking techniques, you can enjoy this Brazilian favorite no matter where you are.