The complete guide to Brazilian beef cuts

Cuts follow the muscle, not the primal

Australian butchery generally divides a carcass into primals (rump, sirloin, blade) and then portions those primals into steaks of a set size and shape. Brazilian butchery works from the individual muscle out. Picanha, for example, is the whole triangular rump cap muscle, sold with its fat cap intact, rather than trimmed and cut into smaller rump steaks.

The result is that some of the most prized Brazilian cuts, picanha in particular, are muscles that Australian butchers usually break down further or sell as offcuts. That's part of why they can be hard to find pre-cut in a standard Australian supermarket, and why a butcher who cuts to the Brazilian style matters if you want the real thing.

Simple seasoning, high heat

Brazilian beef cuts are built to be seasoned simply, usually just coarse salt, and cooked hot and relatively fast, either skewered over charcoal or seared in a pan. The cuts themselves do the work: good marbling and the right grain direction matter more than a marinade.

What picanha is

Picanha is the rump cap, known in the UK as rump cap and in the US as top sirloin cap or coulotte steak. It's a triangular muscle that sits on top of the rump, with a thick layer of fat left on one side. It's tender, well marbled, and has a distinct beefy flavour that comes through even with minimal seasoning.

How to cook picanha

1. Cut into thick steaks with the grainSlice the picanha across its width into steaks roughly 4cm thick, following the natural curve of the muscle rather than against it at this stage.
2. Curve onto a skewer, fat facing outIf cooking Brazilian-style, curve each steak into a C-shape and thread it onto a skewer so the fat cap faces outward.
3. Season with coarse salt onlyA generous coating of coarse rock salt is traditional. Nothing else is needed.
4. Grill fat-side down first, high heatRender the fat over direct high heat before turning, then cook to medium, resting briefly before carving.

What alcatra is

Alcatra is the top sirloin, the muscle that sits next to picanha on the rump primal. It's leaner than picanha, with a finer grain, and works as well roasted whole as it does sliced into steaks. In Brazilian home cooking, alcatra is closer to a Sunday roast cut than a barbecue centrepiece.

How to cook alcatra

Whole, alcatra roasts well low and slow, basted in its own juices, and rests into clean slices. Cut into steaks, it responds to the same high-heat, quick-sear approach as picanha, just for a shorter time given it carries less fat. Because it's leaner, it's easier to overcook, so pull it slightly earlier than you would picanha.

Maminha: the sirloin tip

Maminha, sometimes called the sirloin tip or tri-tip in Australian and American butchery, is a triangular cut from the bottom sirloin. It's well marbled for a leaner-looking cut and holds up well to marinating, which makes it a good option when you want to build flavour beyond coarse salt.

Fraldinha: the flank

Fraldinha is the flank, a flat, fibrous cut with long muscle fibres running in one direction. It needs to be sliced thin and against the grain after cooking, or it turns chewy. Salted and grilled whole over the coals, then rested and sliced, it's one of the better-value cuts on this list.

Maminha vs fraldinha at a glance

What costela is

Costela is beef ribs, usually the full rack rather than portioned individual ribs. It's cooked low and slow over indirect heat for several hours, sometimes standing upright against a rack near the fire rather than laid flat on the grill.

Brazilian beef cuts compared

Building your own spread

A full churrasco doesn't need all five cuts. Two or three is plenty for most gatherings: picanha as the centrepiece, one leaner cut like fraldinha or maminha to round it out, and costela if you have the time to cook low and slow. Start with picanha if you're new to Brazilian cuts, then build out from there once you know what your table likes.