Wagyu Cut Guide
Picanha (Top Sirloin Cap)
Picanha (top sirloin cap) is a premium cut from the sirloin, known for a distinct fat cap and a firm, beef-forward bite. In Wagyu, the fat cap and intramuscular marbling add richness while keeping the texture more structured than ribeye.
What Picanha Is
Picanha is a cut taken from the top of the sirloin, centered on the biceps femoris muscle and capped with a layer of fat. It is valued for its firm, beef-forward bite and the way the fat cap renders into the meat.
Buyers choose picanha for the contrast between fat and lean and a more structured steak experience. It is best for people who want Wagyu richness with a defined bite and a clear fat cap.
Where It Comes From
Picanha comes from the top sirloin area toward the rear of the animal, above the round. This region does more work than the short loin, which explains the cut’s firmer structure.
The cut is usually portioned with the fat cap intact, which is a defining feature in both grilling and roasting formats.
Marbling and Texture
Picanha’s marbling tends to be lighter and more concentrated than ribeye, with a strong emphasis on the fat cap for richness. At higher BMS levels, the fat becomes softer and more flavorful, while the lean maintains a firmer, steak-like bite.
Sear fat-side down to render, then finish over moderate heat to medium-rare or medium, and rest before slicing against the grain.
Common Picanha Terms
- Top sirloin cap: another name for picanha, emphasizing its location.
- Coulotte: a common butcher term for the same muscle group.
- Fat cap-on picanha: includes the full fat layer, preferred for grilling.
- Trimmed picanha: reduced fat cap for a leaner result.
Picanha vs striploin
- Distinct fat cap, firmer bite, and a beef-forward profile.
- More uniform marbling, cleaner structure, and a more even tenderness.