Can picanha mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Picanha, mal passada ou ao ponto" when looking for picanha in Brazil.

What is picanha in Brazil?

Q: What is picanha in Brazil?

picanha is the Ecuador retail name for the sirloin cap, which sits on the sirloin primal. In Brazil, the same cut is most often labeled Picanha.

Q: What is picanha called in Brazil?

Look for Picanha—mapped to Sirloin Cap (sirloin cap).

Q: What primal is picanha from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

Exact match

picanha

is Picanha in Brazil

Ask for: Picanha

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

sirloin primal · top sirloin cap (coulotte)

In Brazil

Picanha

Say this at the butcher

“Picanha, mal passada ou ao ponto”

In a churrascaria, the waiter carves tableside — say 'mal passada' for rare

What is this cut?·Global guide

How to order steak doneness

Ecuador → Brazil

rareTérmino Inglés→Mal passada48–55°C

medium rareTérmino medio→Ao ponto para mal55–60°C

mediumTres cuartos→Ao ponto60–65°C

well doneBien cocida→Bem passada70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“picanha” in Ecuador maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Brazil, look for labels such as Picanha. Triangular cap on the top sirloin; prized as picanha in Brazil.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.