Picanha is the traditional name in Brazil. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Adjacent cuts on the same Brazilian alcatra primal — maminha is the lean tail, picanha the fat-capped rump cap next to it. Frequently sold and grilled side by side.
Same conceptual cut on a different animal — both are the rump cap with fat cap preserved, both are grilled with the fat-side-down rendering technique. Picanha suína is the pork-side adaptation of the iconic beef cut.
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