TOP SIRLOIN CAP (PICANHA) ARGENTINA - Price $13.5 / LB

1 Piece Approx. 3.7 LB — Avg. Price $13.5 / LB

The Top Sirloin Cap — known as Picanha in Brazil, Tapa de Cuadril in Argentina, Punta de Anca in Colombia, and Punta Trasera in Venezuela — is one of the most celebrated cuts of the South American asado. Cut from the top of the rump, it's defined by its signature fat cap: a thick, creamy layer that bastes the meat as it cooks, delivering unmatched juiciness and depth of flavor.

🧠 Why Picanha is different:
The fat cap isn't just for show — it's the source of the flavor. As it renders over the fire, it continuously bastes the meat, creating a crust on the outside while keeping the inside tender and juicy. No other cut does this quite the same way.

🔥 A la Parrilla (Grill) — the classic:
Score the fat cap lightly without cutting into the meat. Cook fat-side down first over medium heat to render slowly. Flip and finish on the meat side. Don't rush it — Picanha rewards patience. Rest 5 minutes before slicing against the grain.

🍢 Al Asador (Skewer-style):
Fold each slice into a C-shape with the fat on the outside and skewer through. Cook vertically over open fire for the full Brazilian churrasco experience.

🍽️ Al Horno (Oven-roasted):
Season generously with coarse salt. Roast fat-side up at medium-high heat. The fat cap self-bastes the entire cut — minimal effort, maximum result.

🔪 Pro tip: Always slice against the grain and never trim the fat cap before cooking. That fat is the whole point.

Pasture-raised, grass-fed and grain-finished the last 90 days — hormone-free & antibiotic-free. From Argentina.