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Top Sirloin Cap Roast (Picanha)

If you're a fan of tender, beefy cuts, it's time to get acquainted with picanha (pronounced pee-KAHN-ya). This top sirloin cap roast is a South American treasure, particularly beloved in Brazilian cuisine. But its delicious qualities are captivating palates worldwide.

What Makes Picanha So Special?

  • Tenderness: The picanha cut comes from the top of the sirloin, a muscle that the cow uses minimally. This results in an incredibly tender piece of meat that practically melts in your mouth.
  • Flavor Powerhouse: Picanha delivers a rich, deeply satisfying beefy flavor that sets it apart from other sirloin cuts.
  • The Magic Fat Cap: One of the defining features of picanha is its generous fat cap. This thick layer of fat renders beautifully during cooking, infusing the meat with flavor and moisture, keeping it succulent throughout.
Food & Ingredients

Conventional, Grass-Fed, Pastured, and Organic Beef

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Beef doesn’t magically appear in the grocery store. It follows a journey from the farm to your table, and the way cattle are raised along the way drastically influences everything from taste to sustainability. Let’s explore the different paths beef can take, and how those choices affect what ends up on your plate. Conventional beef, grass-fed, pastured, and organic beef: these terms represent significant differences in how the cattle were raised.

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Picanha in Brazilian Cuisine

Picanha holds a special place in the hearts of Brazilian barbecue enthusiasts. In churrascarias (Brazilian steakhouses), it’s often the star of the show. Traditionally, picanha is seasoned simply with coarse salt, skewered in a C-shape, and grilled over charcoal until the fat cap turns golden and crispy while the meat remains juicy and medium-rare.

Cooking Picanha at Home

While grilling is the classic method, picanha is just as delicious when prepared using other methods:

  • Roasting: Roast your picanha in the oven for a hands-off way to achieve tender, juicy results.
  • Smoking: Give your picanha the low-and-slow treatment for an extra layer of smoky flavor.
  • Pan-Searing: If preferred, cut your picanha into steaks and sear them in a hot pan.

Tips for the Perfect Picanha

  • Score the fat cap: Make shallow criss-cross cuts through the fat before cooking to help it render better.
  • Salt generously: Picanha loves simple seasoning, with coarse salt being the traditional choice.
  • Don’t overcook: A medium-rare internal temperature (about 130-135°F) is ideal for maximum tenderness.
  • Slice against the grain: This ensures the most tender bites.
Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 110 – 120°F – Blue
  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare (most popular, especially by chefs)
  • 135 – 145°F – Medium
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
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If you haven’t tried picanha yet, you’re in for a treat. Its winning combination of flavor, tenderness, and juiciness makes it a cut every meat lover should experience.

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