Global Cuts: Brazilian Picanha – Why It’s Taking Over American Grills

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global cuts brazilian picanha – why it’s taking over american grills

Global Cuts: Brazilian Picanha – Why It’s Taking Over American Grills

For years, American grill masters have perfected their briskets, seared their New York Strips, and championed their Ribeyes. But a new contender has been steadily gaining ground, captivating palates and carving out a significant space on grills across the U.S.: Brazilian Picanha.

This once-niche cut, a staple of South American churrasco (barbecue) culture, is now a highly sought-after steak, celebrated for its unique flavor, incredible juiciness, and impressive presentation.

What Exactly is Picanha?

Pronounced “pee-KAHN-yah,” Picanha is a cut of beef that comes from the top sirloin cap (also known as rump cap or coulotte in American butchery). It’s a triangular-shaped muscle located at the very top of the hindquarter, where the sirloin meets the rump.

What truly sets Picanha apart is its distinctive, thick layer of fat on one side. While the meat itself is relatively lean with minimal internal marbling, this fat cap is the secret to its magic.

The Brazilian Way: Simplicity is Key

In Brazil, Picanha is the star of the churrasco. The traditional preparation is remarkably simple, allowing the quality of the beef and the power of the fat cap to shine:

  1. Minimal Seasoning: Typically, Picanha is seasoned generously with only coarse sea salt. This enhances the beef’s natural flavor without overpowering it.
  2. Skewered & Grilled: The meat is often cut into thick, crescent-shaped pieces (with the fat cap intact), folded, and threaded onto long metal skewers.
  3. High Heat, Open Flame: It’s then grilled over hot coals, often at a higher distance from the flame than typical American grilling. As the skewers rotate, the fat cap slowly renders, basting the lean meat below and creating a delicious, crispy crust.
  4. Table-Side Carving: In a traditional churrascaria (Brazilian steakhouse), the Picanha is brought directly to the table on the skewer, and thin, juicy slices are carved off for diners. The remaining meat goes back to the grill to continue cooking.

Why the American Love Affair with Picanha?

Picanha’s surge in popularity on American grills can be attributed to several compelling factors:

  1. Unbeatable Flavor & Juiciness: The rendering fat cap infuses the lean meat with incredible flavor and keeps it exceptionally juicy. It delivers a rich, beefy taste that is both familiar and uniquely satisfying.
  2. Impressive Presentation: The crescent shape and thick fat cap make Picanha a visually stunning cut, perfect for impressing guests at a backyard barbecue.
  3. “New” Discovery: For many American grillers, Picanha offers an exciting “new” cut to master, providing a fresh challenge and a different culinary experience from traditional steaks.
  4. Cost-Effectiveness: Historically, because American butchers often broke down the top sirloin cap into smaller, less recognizable cuts (often trimming away the fat), Picanha was relatively inexpensive. While its growing popularity has increased demand and price, it can still offer great value compared to prime Ribeyes or Tenderloins for the experience it delivers.
  5. Simplicity of Preparation: The traditional Brazilian method is surprisingly simple, relying on quality meat and proper grilling technique rather than complex marinades or rubs. This appeals to grillers who appreciate letting the meat’s natural flavor take center stage.
  6. Brazilian Steakhouse Influence: The proliferation of Brazilian steakhouses (churrascarias) across the U.S. has introduced countless diners to the irresistible appeal of Picanha, sparking a desire to recreate the experience at home.

Tips for Grilling Picanha at Home:

If you’re ready to try Picanha on your grill, here are a few tips:

  • Find a Good Butcher: Ask for “Picanha,” “Top Sirloin Cap,” or “Rump Cap” with the fat cap intact. Ensure the fat cap is at least cm ( inch) thick.
  • Score the Fat: Lightly score the fat cap in a cross-hatch pattern (don’t cut into the meat). This helps the fat render more evenly and creates a beautiful crispy texture.
  • Season Simply: Coarse salt is often all you need. You can add a touch of black pepper if desired.
  • Cut with the Grain, Serve Against: For traditional skewering, cut the Picanha with the grain into thick (about cm / inch) crescent-shaped steaks. After grilling, slice these steaks against the grain into thin pieces for serving. This ensures maximum tenderness.
  • Manage Heat: Start with high heat to sear the fat cap and create a crust, then move to slightly lower heat to finish cooking the meat to your desired doneness (medium-rare to medium is ideal).
  • Rest, Rest, Rest: Like all good steaks, Picanha benefits from a generous rest (10-15 minutes) after grilling to allow juices to redistribute.

Picanha is more than just a cut of beef; it’s an invitation to explore a rich culinary tradition and discover a new favorite for your grill. Embrace the fat, master the flame, and enjoy the delicious results!

Useful Resources & Further Reading

External Resources

Evaldo Carvalho

Evaldo Carvalho

Author & Editor of Gear For Audio

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