UncommonSirloin
Picanha
Also coulotte, sirloin cap, rump cover
The fat-capped cap of the top sirloin. Brazilian churrasco cut. The cap is the point; peel it and you just have sirloin.
- Per animal
- 2
- Per half-cow
- 1 cap, 2–3 lb
- How to cook it
- Keep the fat cap. Salt, skewer or reverse-sear, finish fat-side to the fire. 130°F.
- Rarity
- Two per animal. US cases still sell more ‘sirloin’ than picanha. Ask for the cap on.
- What to buy
- Fat cap on, 2–3 lb. If they peeled it, it is just sirloin. Walk away.
- Money
- Two per animal. US cases still sell more ‘sirloin.’ Ask for the cap on.
- Trim
- Do not peel the cap. Score it in a crosshatch.
- Leftovers
- Churrasco sandwiches.
The cap of the sirloin butt. Leaving it on the sirloin is the other choice.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Slice with the cap on, across the short grain, after a rest.
One cook in the library for picanha.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
