Picanha: The Economical, Versatile and Trending COP

Also known as top sirloin cap or coulotte, the picanha cut continues to grow in popularity as a more economical and versatile protein option, compared to prime beef cuts.

“Brazilian steakhouses feature this cut all the time, but I’m seeing other restaurants source the sirloin cap because it’s less expensive, but really flavorful,” says US Foods® former Food Fanatics® Chef and current District Sales Manager Manager Frankie Ruiz, who covers the central Florida region.

At Talay in Orlando, Chef Fin Patsawee’s Sua Rong Hai dish features picanha marinated in a secret house recipe and grilled to medium rare (about two to three minutes per side). The meat is then thinly sliced, dusted with toasted rice powder and served on a chopping board for sharing with rosemary sprigs and Nam Jim Jaew, a traditional Thai dipping sauce made with roasted chile, lime juice, toasted rice powder, tamarind and fish sauce.

Also in Orlando, The Steak Sandwich on the menu at the popular food truck Eggdose features two smoked picanha steaks, cotija cheese, pickles, caramelized onions, chipotle aioli and a fried egg on a brioche bun.

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