The top sirloin / rump primal in Lusophone butchery — a large, versatile block from the hindquarter that yields the picanha (its fat-capped cap) and the maminha (its tender tail), with lean central alcatra steaks in between. Moderately marbled with a firm grain and full flavour, the central alcatra is grilled as thick steaks on the churrasco, roasted whole, or sliced for the pan. In Portugal, alcatra names the same rump region and gives its name to the famous Terceira (Azores) slow-braise, alcatra à moda dos Açores, cooked for hours in a clay pot with wine and spices. Anatomically the top sirloin / rump — sold as tapa de cuadril / cuadril in Argentina and rump in Britain.
Names by country
Find Alcatra near you
Ask your butcher for Alcatra. It's most likely to be stocked by a Brazilian market.
Find a Brazilian market near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
