Top sirloin cap (picanha) is the cut people look for at a churrasco all over Brazil. In a US shop, ask for top sirloin cap and leave the fat cap on. Costco, Sam’s, Walmart, and Brazilian or Latin shops often label that piece picanha. Those warehouse packs are easy to find. They are not as high quality as a butcher piece or a named shipper.
Safety instructions
Rare beef at 125 to 130°F (52 to 54°C) is below the USDA 145°F (63°C) finish. Buy whole muscle from a butcher or a named packer, and sear the outside. Higher-risk people should wait for 145°F (63°C). Ground beef stays 160°F (71°C).
At a glance
- Region: Across Brazil
- Typical piece: 2 to 3 lb (about 0.9 to 1.4 kg) cap
- Ask for: top sirloin cap, leave the fat on
- Where: butcher first; Costco, Sam’s, or Walmart if that is what is on the counter; a shipper if you want a better cap
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What to ask the butcher
- Leave the fat cap on, about a quarter inch (0.5 cm) thick.
- Leave it whole for a skewer cook. Slice into steaks if you want steaks.
- A 2 to 3 pound (900 g to 1.4 kg) piece is typical for a small cook.
- If a package is much heavier than about 4 pounds, it is probably the whole top sirloin, not the cap. Ask.
- If the cap is not on the counter at all, a thick top sirloin steak with a fat edge is the fallback. It is not as good.
Seasoning
Coarse salt (sal grosso) is the usual seasoning, and it is the only one needed. Coarse kosher or rock salt works in the US. No barbecue sauce, no spice rub. The Brazilian table salsa is vinagrete.
What to buy
The full kit is on What to buy.
- Low: the warehouse or Latin-shop cap, fat on. It cooks. It is not the best cap.
- Usual mid: a butcher cap; or Kansas City Steak Company aged picanha (3–4 lb / about 1.4–1.8 kg, fat cap on, ships mail-order).
- High: Snake River Farms Wagyu picanha, or the same grade from a butcher you trust.
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