Top Sirloin Cap (Picanha)
Porter & York’s Top Sirloin Cap is perfectly aged 28 days for supreme taste and texture. It can be roasted whole, or cut into steaks called “Picanha”, a popular Brazilian delicacy. We leave the fat on, so you can trim it to your liking.
We also have a Fat Off option for those who want the same cut without the hassle of having to trim it!
Never frozen, good in the fridge for 8-9 days after delivery.
Choose your delivery date at checkout. We cut-to-order the day it ships.
Top Sirloin Cap (Picanha) comes from the primal cut loin, sub-primal sirloin. It is comprised of two muscles. The small, triangle-shaped “cap” muscle is the most prized. Also called the rump cap, rump cover, or coulotte; it’s known for its strong beef flavor.
In American steakhouses, the most popular cut from the cap is the “Baseball Cut” top sirloin steak. Recently, the Brazilian cut of “Picanha” has surged in popularity. It’s produced by cutting steaks, with the grain, from the center of the cap and leaving the outer layer of fat on throughout cooking. Delicioso!
Our Signature Recipe
Picanha Steak with Chimichurri
It just so happens we have a custom recipe for this cut. Please feel free to use it and take all the credit!