100% Grass Fed & Finished beef Picanha roast is a flavorful, tender cut of beef, also known as top sirloin cap or rump cap, that's popular in Brazilian steakhouses, characterized by a thick fat cap that renders and bastes the meat during cooking, resulting in a juicy and flavorful experience. Picanha is a cut of beef from the top of the rump, specifically the biceps femoris muscle.
Picanha is often grilled, with the fat cap rendered out to create a flavorful crust. It can also be roasted whole or in portions. In Brazil, Picanha is traditionally skewered and grilled (churrasco de picanha). Seasoning with salt and pepper is common, but you can also use other herbs and spices. Allow the Picanha to rest after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak. Slice the Picanha against the grain for maximum tenderness.