Picanha

Rump cap (AUS/UK) · Coulotte · Sirloin cap — from the Sirloin primal.

The crown jewel of Brazilian churrasco: the cap muscle of the sirloin with its signature layer of clean white fat left on. Grilled fat-side toward the fire, the cap bastes the meat as it renders — huge flavor from a modest-cost cut.

What It's Called

• United States: Coulotte, Sirloin cap, Top sirloin cap
• Australia: Rump cap, Picanha
• United Kingdom: Rump cap, Picanha

How to Cook It

• Churrasco / rotisserie: Folded onto skewers, fat out, carved in waves.
• Whole-roast + sear: Roast to 125°F, then sear the cap hard.
• Steaks (fat on): Cut with the grain into steaks, then grill — slice across to serve.

Signature Dishes

Churrasco service, Brazilian steakhouse programs, Picanha steaks, Sharing boards

Specify cap weight and fat thickness (¼–½ inch is ideal). Smaller caps eat more tender — over ~4 lb usually means the cap has grown into tougher territory.

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