CarneAtlas

PicanhavsSirloin

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Picanha sits above the sirloin and shares similar flavor profile, but is kept with its fat cap and treated as a distinct roasting cut in Brazilian tradition.

Picanha
Beef · Sirloin

Picanha is a triangular cut from the top of the rump, kept with its thick fat cap intact. It is the most celebrated cut in Brazilian churrasco culture and is growing in popularity …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Sirloin
Beef · Sirloin

Sirloin comes from the rear back portion of the animal, between the short loin and the round. It is moderately tender with good flavor and slightly less marbling than the loin…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryPicanhaSirloin
🇺🇸United StatesRump capSirloin steak
🇬🇧United KingdomRump cap—
🇫🇷FranceCœur de rumsteck—
🇪🇸SpainTapa de cuadril—
🇦🇷ArgentinaPicañaCuadril
🇲🇽MexicoPicañaSirloin
🇵🇹PortugalPicanha—
🇧🇷BrazilPicanhaAlcatra
🇮🇹ItalyCodone (picanha)—
🇩🇪GermanyPicanhaHüfte

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