Picanha (top sirloin cap)
A Brazilian premium cut from the top of the rump with a thick fat cap, triangular, with juicy meat and a rich beef taste, for grilling and churrasco.
Picanha (top sirloin cap) is a Brazilian premium cut from the top of the rump with a thick cap of firm fat on top, triangular in shape, with juicy aromatic meat of moderate marbling and a rich beef taste. It is grilled as a whole piece and in thick slices fat-side up until a caramel crust forms, cooked on a skewer (churrasco), cut into steaks and roasted.
Calories, proteins, fats and carbohydrates per 100 g of product
Picanha (top sirloin cap), Raw: Calories 199.0 kcal, Proteins 19.7 grams, Fats 13.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Picanha (top sirloin cap), Stewed: Calories 194.0 kcal, Proteins 32.5 grams, Fats 7.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Picanha (top sirloin cap), Baked: Calories 239.0 kcal, Proteins 26.8 grams, Fats 14.1 grams, Carbohydrates 1.1 grams per 100 g of product.
Picanha (top sirloin cap), Grilled: Calories 238.0 kcal, Proteins 26.3 grams, Fats 14.3 grams, Carbohydrates 1.1 grams per 100 g of product.
Picanha (top sirloin cap), Fried: Calories 266.0 kcal, Proteins 33.0 grams, Fats 13.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Creamy picanha from marbled beef with rosemary is a true embodiment of Brazilian culinary mastery. This exquisite steak made from the tenderest marbled meat has a deep, rich flavor with soft creamy notes. The spicy aroma of rosemary adds a special sophistication to the dish, while the high-heat grilling process preserves juiciness and reveals the natural taste of beef. Traditionally in Brazil, picanha is grilled and enjoyed in the company of family and friends. Paired with a spicy sauce, the dish takes on a unique character, and butter absorbs the meat's juices making it even more tender and rich. It's a true celebration for gourmets that unveils the richness of Brazilian cuisine in every bite.
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Picanha steak, named after the cut: rump steak. Very popular now in Moscow meat establishments - from the alternative steaks section. Brazil's first contribution to our "Golden Thousand.
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