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Picaña / Picanha — Argentina
Picaña / Picanha — Argentina
Picaña / Picanha — Argentina
Picaña / Picanha — Argentina
Picaña / Picanha — Argentina
Picaña / Picanha — Argentina

Picaña / Picanha — Argentina

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Picaña / Picanha — Argentina

Picanha, Tapa de Cuadril, Top Sirloin Cap

Tender, beefy and crowned by a thick fat cap that bastes the meat as it cooks. The Argentine version of the churrasco favorite: grill it whole as a centerpiece or slice it into thick steaks for skewers.

The Profile

Tenderness: Medium
Flavor: Bold
Fat: Bold

Recommended Cooking Methods:

Open Fire GrillOpen Fire Grill
Reverse SearReverse Sear
SmokerSmoker

The Grill Master's Take

Why we curated this cut: The fat cap is the point. Leave it on, salt it hard and let it render. It is the cut that wins over everyone at the table, and the one our Miami customers ask for most.

Asado Collective Team

Pro-Tips for the Perfect Cook

  1. Prep: Score the fat cap in a crisscross pattern without cutting into the meat, and salt generously with coarse salt.
  2. The Cook: Fat side up over indirect heat until the center reaches 125°F, then sear 1–2 minutes per side.
  3. The Slice: Cut steaks with the grain, then slice those steaks against the grain to serve.