What is Picanha Called Around the World?

Picanha is a Brazilian legend. If you’ve ever had juicy churrasco skewers, that melt-in-your-mouth cut on top of the grill is picanha. But here’s the twist — when you travel to the UK, Canada, or Australia, it often goes by different names.

To really understand this cut, I didn’t just look it up — I cooked picanha five ways, tested each method, and rated them for flavor, juiciness, and ease. Here’s everything you need to know before your next BBQ.

🔍 What Is Picanha?

Picanha comes from the top of the sirloin, forming a thick triangle capped with a layer of creamy white fat.

• Origin: Brazil, where churrasco BBQ culture began.

• Texture: Tender, rich, and beefy when cooked medium-rare.

• Flavor secret: The fat cap slowly melts, basting the meat.

In Brazil, picanha is simply salted, folded into a “C” shape, skewered, and grilled over charcoal. Simple — but unforgettable.

🌎 What Is Picanha Called in Different Countries?

Different countries, different butcher terms!

🇬🇧 In the United Kingdom

• Usually labeled Rump Cap or Top Rump.

• Sometimes sold as Coulotte Steak in upscale butchers.

• Found at stores like Waitrose or The Ginger Pig.

🧂 Tip: Ask your butcher for “the top of the rump with the fat cap on.”

🇨🇦 In Canada

• Common names: Top Sirloin Cap, Coulotte Roast, or occasionally “Brazilian Picanha.”

• Brazilian restaurants like CopaCabana or The Keg list it as “Picanha.”

• Available through Costco Canada and Walmart Supercentres.

🍁 Tip: Look for grass-fed Canadian beef for cleaner marbling.

🇦🇺 In Australia

• Known as Rump Cap or Coulotte.

• Often grass-fed and perfect for BBQs.

• Sold at Coles, Woolworths, and specialty butchers.

🔥 Tip: Aussie picanha cooks beautifully on charcoal — similar to Brazilian churrascarias.

🇺🇸 In the USA (Bonus Context)

• Still called Picanha or Top Sirloin Cap.

• Sold at Costco, Sam’s Club, H-E-B, and Latin butchers.

• American BBQ fans love its flavor and low price compared to ribeye.

📊 Table — What Picanha Is Called Internationally

🔥 I Cooked Picanha 5 Ways — Here’s What Happened

To find out which method truly brings out its flavor, I cooked five batches of picanha — same weight, same fat cap, different methods.

🥇 1. Traditional Churrasco Skewers

Method: Skewered in a “C,” seasoned only with rock salt, grilled over charcoal.
Flavor: Smoky, juicy, pure beef bliss.
Texture: Crispy edges, tender inside.
Rating: ⭐⭐⭐⭐⭐ (5/5)

✅ Best for: Outdoor grilling and BBQ parties.

🧈 2. Pan-Seared Garlic Butter Picanha Steak

Method: Cut into thick steaks, seared in cast iron with butter, garlic, and rosemary.
Flavor: Rich and aromatic.
Texture: Juicy inside, golden crust outside.
Rating: ⭐⭐⭐⭐☆ (4.5/5)

💡 Pro tip: Spoon melted butter over the steak as it cooks for that restaurant-style sizzle.

🔥 3. Oven-Roasted Whole Picanha

Method: Fat side up, baked at 375°F (190°C) until medium-rare.
Flavor: Even and savory.
Texture: Firm but moist.
Rating: ⭐⭐⭐⭐☆ (4/5)

🥘 Great for: Family roasts and weekend dinners.

🍟 4. Air Fryer Picanha Bites

Method: Cubed and air-fried at 400°F for 10 minutes.
Flavor: Surprisingly smoky.
Texture: Crispy outside, tender inside.
Rating: ⭐⭐⭐☆ (3.5/5)

⚡ Perfect for: Quick keto snacks or weeknight bites.

💧 5. Sous Vide + Quick Sear Finish

Method: Sealed and cooked at 129°F (54°C) for 2 hours, then seared for crust.
Flavor: Deeply beefy, buttery smooth.
Texture: Ultra-tender.
Rating: ⭐⭐⭐⭐⭐ (5/5)

🎯 Best for: Precision lovers and steak perfectionists.

🧾 Expert Ratings Recap

💡 Lessons Learned From Testing

• Salt only wins. Over-seasoning masks picanha’s natural flavor.

• The fat cap is gold. Always cook fat-side down first.

• Rest time matters. 10 minutes of rest = juicy perfection.

• Different regions, same beauty. Whether “rump cap” or “top sirloin cap,” the taste remains iconic.

❓ Frequently Asked Questions

1. What is Picanha called in the UK?
   It’s called rump cap or top rump.

2. Is picanha the same as sirloin?
   It’s the top cap of the sirloin — more marbled and flavorful.

3. What is picanha called in Australia?
   Usually rump cap or coulotte.

4. Can I find picanha in Canada?
   Yes, labeled top sirloin cap at Costco or butcher shops.

5. Why is the fat layer important?
   It melts slowly, keeping the steak moist and flavorful.

6. What’s the best cooking temperature?
   130–135°F (54–57°C) for perfect medium-rare.

7. Do you eat the fat cap?
   Absolutely — it’s the signature of picanha!

8. Which cooking method gives the best flavor?
   Churrasco skewers or sous vide — both hit 5/5.

9. Is picanha keto-friendly?
   Yes, high in fat and protein, zero carbs.

10. Why isn’t it common in the UK?
    British butchers trim more fat; it’s a cut not always requested.

11. Can I air fry picanha?
    Yes, small pieces cook well at 400°F for 8–10 min.

12. What wine pairs with picanha?
    A bold Malbec or Shiraz balances its richness.

13. What’s the difference between picanha and tri-tip?
    Tri-tip comes from the bottom sirloin; picanha is from the top.

14. How long should I rest picanha?
    10 minutes before slicing to retain juices.

15. Do I slice with or against the grain?
    Always against the grain for tenderness.

🧭 Key Takeaways

• Picanha wears many names worldwide — rump cap, coulotte, top sirloin cap.

• Fat cap and triangle shape are its trademarks.

• Medium-rare brings the best texture and juiciness.

• Churrasco and sous vide methods deliver the top results.

🏁 Final Thought

Call it Picanha, Rump Cap, or Coulotte — once you taste it, you’ll just call it delicious. Whether you’re in London, Toronto, or Sydney, the joy of cooking this Brazilian classic stays the same: rich flavor, golden fat, and a grill full of smiles.