PICANHA (aka: Coulotte)

Meat N' Bone

This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference.

This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. Keep in mind, trimming is optional and it is highly recommended NOT to remove the fat cap before cooking (you can eat around it or remove it after). One last tip.. always cut against the grain for the final bite.

We offer Picanha of several grades, always with a fat cap. We offer both steaks (10-14oz) and roast (2-5 lbs). While steaks are a great way to taste the flavor of Picanha, and it is definitely easier to cook... we do believe the traditional roast is the way to go.

COOKING IT

Picanha is easy to cook, this video shows you how to cook Picanha on the grill. That said, you can sous vide it, cook it in the oven or even slice it into steaks and cook to temp. The trick with Picanha is: cook to temp.

Good to know

About All About Picanha

Meat N' Bone offers a curated selection of Picanha (Top Sirloin Cap, Fat On), celebrated as Brazil's most popular beef cut and prized for its rich flavor and signature fat cap. Customers can choose from a wide range of Picanha grades—including G1 Certified and authentic Japanese A5 Wagyu—in both steak (10–14oz) and traditional roast (2–5 lbs) formats, always with the fat cap intact for optimal taste and texture.

Questions

What is Picanha and why is it special?

Picanha, also known as Top Sirloin Cap, is Brazil's most popular beef cut, distinguished by its flavorful fat cap and exceptional value. It's highly regarded for its rich taste and versatility. The fat cap renders during cooking to baste the meat from within, delivering unparalleled tenderness and a rich, deep beef flavor.

What grades and formats of Picanha does Meat N' Bone offer?

Meat N' Bone carries all grades of Picanha, from G1 Certified to Japanese A5 Wagyu, available as both steaks (10–14oz) and traditional roasts (2–5 lbs), always with the fat cap included. Options include USDA Prime, Wagyu BMS 6-7, Wagyu BMS 8-9, and authentic Japanese A5 Miyazakigyu.

How should Picanha be cooked for best results?

Picanha is best cooked over open flames (charcoal or wood), but can also be prepared on gas grills, in the oven, or sous vide. The fat cap should not be removed before cooking. Season with coarse salt, sear fat-side down first to render the cap, then cook to an internal temperature of 130–135°F for medium-rare. Always slice against the grain for serving.

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Does Meat N' Bone provide cooking guidance or educational resources?

Yes, Meat N' Bone offers video tutorials and detailed guides to help customers prepare Picanha and other premium proteins with confidence. The brand provides step-by-step cooking instructions, sourcing information, and educational content to reinforce their mission to educate and inspire home cooks.

What are the shipping and delivery options?

Meat N' Bone ships nationwide, with free delivery available in South Florida. Priority orders and overnight shipments are processed first, followed by all other orders on a first-come, first-served basis. All shipping policies are clearly outlined for customer convenience.

Should I trim the fat cap before cooking?

No. The fat cap is the signature feature of Picanha and essential for flavor. During cooking, the fat renders and bastes the meat, creating a rich crust and juicy interior. Traditional Brazilian preparation keeps the fat cap on throughout cooking. You can trim excess fat after cooking if you prefer, but removing it beforehand eliminates much of what makes Picanha special.

What is the difference between Picanha and Top Sirloin Cap?

Picanha and Top Sirloin Cap are the same cut of meat. Picanha is the Brazilian name for the Top Sirloin Cap. In Brazil, it is the most popular cut for churrasco (barbecue) and is prized for its signature fat cap.

How should I store my Picanha?

Keep the Picanha refrigerated at 34-38°F if you plan to cook it within 2-3 days. For longer storage, freeze it at 0°F or below. Thaw in the refrigerator for 24-48 hours before cooking for the best texture and results.