Picanha steak, a cut that is traditionally popular in Brazilian steakhouses, has recently gained fame in the U.S. even though it remains often misunderstood. Known as the sirloin cap or coulotte, many Americans confuse it with sirloin or tri-tip due to different butchering standards and naming conventions between Brazil and the U.S. Picanha is specifically from the cow's rump section, making it even harder to classify accurately. Tri-tip, another cut, comes from the lower part of the sirloin and is popular in California barbecue, exacerbating the common mix-ups.
Picanha, often served at Brazilian steakhouses, has gained recognition in the U.S. but is frequently confused with other cuts like sirloin and tri-tip.
The cut's official term is sirloin cap, yet its classification varies in different countries, creating confusion with similar cuts and naming conventions.
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