Savory Cuts & Roasts
Picanha (Sirloin Cap)
Brazilian churrasco classic with a crisp, self-basting fat cap.
- Balanced steakhouse
- Showpiece plating
What makes it unique
Fat-cap flavor boost
Lean bite with ribeye-like richness.
Grill-side theater
Skewered, curved steaks impress.
Tender yet beefy
Middle ground between strip and filet.
Portion flexibility
One cap feeds four to six.
Cost-effective luxury
Below ribeye pricing.
Minimal seasoning needed
Coarse salt highlights the meat.
Crispy-fat experience
Crackling-like cap.
Why someone chooses Picanha (Sirloin Cap)
Cut location
What it means
Triangular sirloin cap (coulotte).
Why it matters
Little-worked muscle, tender yet beefy.
Signature fat cap
What it means
Half to one inch layer.
Why it matters
Self-bastes and crisps into flavorful crust.
Fine grain, light marbling
What it means
Leaner interior than ribeye.
Why it matters
Clean chew with juiciness.
Uniform thickness when sliced
What it means
1.5 to 2 inch steaks curved into a C.
Why it matters
Even cooking on grill and skewers.
Churrasco heritage
What it means
Brazilian barbecue star.
Why it matters
Dramatic tableside carving.
Compact yield
What it means
2 to 3 lb per animal.
Why it matters
Feels exclusive; conversation piece.
Ready to cook Picanha (Sirloin Cap)?
Order pasture-raised, dry-aged picanha (sirloin cap) direct from our farm.
Buy Picanha (Sirloin Cap) at Blackwater Pastures