Menu/The 17 cuts/Picanha
Cut 01 of 17 · Beef
Picanhathe queen of churrasco.
The cut Brazil is famous for: USDA Prime top sirloin cap, aged over 45 days, salted with rock salt and roasted over open charcoal until the fat cap turns crisp and golden.
Why it’s the favorite
The picanhaexperience.
At Brasão we take pride in serving the very best of this cut. Our Picanha is USDA Prime, aged for over 45 days and hand-selected for tenderness and flavor.
Then the fire does the rest. We roast it over a blazing charcoal flame, so every slice carries that smoky, salty crust over a juicy, rosy center. The sizzle, the aroma, the first slice carved right at your table: it's not just a meal, it's the heart of the churrasco.
Included in every Full Experience: lunch $54.95 · dinner $69.95 See pricing →
Know your cut
Picanha101.
Brazilian origin
Known as the “Queen of the Churrasco”, picanha is Brazil’s most beloved cut and a staple of Brazilian cuisine.
Top sirloin cap
A triangular cut from the top of the sirloin, crowned with a thick cap of fat that bastes the meat as it roasts.
The centerpiece
Seasoned simply with coarse salt, folded onto the skewer and roasted over open flame until crisp outside and tender inside.
A cut for celebrations
In Brazil, picanha means a gathering. Its fame has spread worldwide as a premium cut for true meat lovers.
At your table
Enjoy itlike a gaucho.
- 1Ask for the end cutThe outside slices carry the most crust and salt. Just ask your gaucho chef.
- 2Keep the fat capIt melts into the meat as you eat. That’s where the flavor lives.
- 3Pick your donenessWe carve to order, from rare to well done, as many times as you like.
Malbec
Catena “Vista Flores”, Mendoza
By the glassLove picanha? Try it two more ways.
Morepicanha.
Come try it
Reserveyour table.
Picanha is carved tableside at all three Brasão locations.