"The most famous Brazilian steak cut is probably picanha, that u-shaped hunk of beef with a large fat cap, but that's just the beginning of your meat adventure if you're willing to try names you don't recognize. There is the unique fraldinha from the bottom of the sirloin, and bone-in beef ancho, but one steak you absolutely need to try at a Brazilian steakhouse the next time you visit is alcatra."
"Coming out on the skewer, an alcatra is a truly impressive sight. It is a large section of the top sirloin, which comes from a relatively underworked area of the cow's back in front of the rump. The same area is usually broken down into smaller sirloin steaks in the U.S., but a full Brazilian alcatra can be several feet long."
Alcatra is a large cut from the top sirloin located in front of the rump, often served whole at Brazilian steakhouses. The cut comes from an underworked area near the tenderloin, giving it natural tenderness and a buttery texture despite relative leanness. Brazilian alcatra can be several feet long and often retains some fat cap to add flavor during live-fire churrasco grilling. Because the sirloin is lean, alcatra is typically cooked to medium-rare and sliced thin against the grain to maximize tenderness. The cut offers a hearty, beefy flavor suited to high-heat cooking and communal service.
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