Brazilian Cuts Decoded: Beyond Picanha, The Ultimate Primer

Brazilian Meat Cuts Decoded: Beyond Picanha, The Ultimate Primer

When you hear “Brazilian barbecue” or churrasco, one cut of meat immediately comes to mind: picanha. While this top sirloin cap is undoubtedly the star of the show, Brazil’s rich grilling tradition is built on a diverse and delicious selection of beef cuts.

Understanding these cuts is the first step to mastering the art of churrasco. Each one has a unique flavor, texture, and ideal cooking method, proving that Brazilian grilling is about more than just throwing a steak on the fire. It’s about selecting the right cut and letting its natural qualities shine.

In this guide, we’ll decode five of the most popular Brazilian cuts, explaining what they are and how to prepare them like a true churrasqueiro. For a deeper dive into the philosophy, you might want to read our article on the difference between a pitmaster and a Brazilian churrasqueiro.

1. Picanha (Top Sirloin Cap)

The King of Churrasco

What it is: Picanha is a triangular cut from the top sirloin, distinguished by its thick, beautiful fat cap. While it’s called the “sirloin cap” or “rump cap” in the U.S., a true picanha is usually smaller, as Brazilian butchers separate it with more precision. The magic of this cut lies in the fat.
Flavor Profile: The meat itself is tender and rich, but the real flavor comes from the fat cap. As it cooks, the fat melts and bastes the steak, creating an unbelievably juicy and flavorful result.
How it’s Cooked: Traditionally, picanha is sliced into thick, crescent-shaped pieces, folded into a “C” shape, and skewered. It is seasoned generously with coarse salt and cooked over a hot grill, fat side down first, to render the fat and create a perfect crust. The meat is then sliced thin right off the skewer. You can learn more about this in our guide to Picanha and other Brazilian cuts.

2. Alcatra (Top Sirloin)

The Versatile Workhorse

What it is: Alcatra is a large, lean cut that comes from the top sirloin. It’s often served as a single, long piece on a skewer, roasted whole.
Flavor Profile: Alcatra has a robust, beefy flavor but is leaner and less marbled than picanha. It is a versatile cut that benefits from a simple salt seasoning, allowing its natural taste to come through.
How it’s Cooked: Because of its size and leanness, alcatra is ideal for cooking over high heat, similar to the churrasco style. It is often seared to a beautiful crust on the outside while remaining tender and juicy within. It is then sliced against the grain to ensure maximum tenderness.

3. Maminha (Bottom Sirloin / Tri-Tip)

The Tender and Juicy Choice

What it is: The maminha is the bottom sirloin, or tri-tip. It is a very tender and lean cut with a triangular shape.
Flavor Profile: Maminha is known for being soft and juicy. While it’s not as fatty as picanha, it has a delicate flavor that makes it a favorite for many.
How it’s Cooked: The key to cooking maminha is to avoid overcooking. It’s best grilled to a perfect medium-rare or medium to maintain its tenderness. When slicing, it is crucial to cut against the grain to prevent it from becoming tough.

4. Cupim (Beef Hump)

A Unique Delicacy

What it is: A cut you won’t find in most American butcher shops, cupim is the hump of a Zebu cattle, a breed common in Brazil. It is a highly marbled, tough cut that requires special preparation.
Flavor Profile: Cupim is extremely rich and fatty, with a tender, stringy texture after it’s cooked correctly.
How it’s Cooked: This cut is almost always cooked “low and slow.” It is typically roasted for hours until the fat has rendered and the meat is fall-apart tender. The result is a uniquely flavorful and unctuous cut.

5. Fraldinha (Flank Steak)

Bold and Flavorful

What it is: Fraldinha is a thin, long cut from the bottom sirloin and flank areas. It is known for its strong marbling and robust beef flavor.
Flavor Profile: Though not as tender as picanha or maminha, fraldinha makes up for it with its intense beefy flavor.
How it’s Cooked: Fraldinha cooks quickly over a hot fire. Like other cuts, it is seasoned with coarse salt and seared to perfection. The most important step with fraldinha is to slice it very thinly and against the grain to break up the tough muscle fibers. For more tips on this technique, check out our guide on grilling with high heat.

Conclusion

From the buttery richness of picanha to the slow-cooked perfection of cupim, Brazilian cuts offer a world of flavor for any meat lover. By understanding these cuts and their unique cooking requirements, you can bring a piece of authentic churrasco into your own backyard. It’s a journey into the world of meat that goes beyond the familiar and celebrates the art of simple, flavorful grilling.

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Meta Title: Brazilian Meat Cuts Decoded: A Guide to Picanha, Alcatra & More
Meta Description: Go beyond picanha and discover the most popular Brazilian cuts for churrasco, including alcatra, maminha, cupim, and fraldinha.
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External Resources

Here are some additional resources to deepen your understanding of Brazilian churrasco:

The History of Churrasco: Learn about the origins of this tradition from the Brazilian cowboys, known as gauchos, and how it evolved over time in this article from The Spruce Eats: Guide to Brazilian Barbecue
Picanha Preparation: For a detailed look at how to select, prepare, and cook the perfect picanha, check out this comprehensive guide from Amigofoods: Picanha: The Ultimate Guide to Brazil’s Most Popular Steak
A Guide to Brazilian Meat Cuts: This guide from TasteAtlas provides a breakdown of several different Brazilian meat cuts and what makes them unique: Top 21 Brazilian Beef Cuts

Evaldo Carvalho

Author & Editor of Gear For Audio