Picanha is one of the best grilling cuts out there, it is very popular in South America and has been growing in popularity in the states where it goes by the name Coulotte or Sirloin Cap. It is a tender and juicy roast that eats very well.
Picanha’s defining characteristic is an exterior fat cap that (ideally) measures ¾ of an inch. Inside it has very little fat and can present nice marbling.
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).
At Meat N’ Bone, we specialise in sourcing high quality Picanha and have a wide offering that includes everything from G1 certified choice to Japanese Wagyu.
Picanha is a forgiving and simple cook. Just follow these instructions: