Picanha
Picanha is the crown jewel of Brazilian churrasco, consisting of a prime cut of beef from the top of the rump, prized for its thick layer of fat and intense flavor. It is traditionally seasoned simply with coarse salt and skewered in a distinctive C-shape before being slow-roasted over an open flame or charcoal grill. This cut is the centerpiece of the 'rodízio' style of service, where servers bring various grilled meats directly to your table.
🍳 View the full Picanha recipe →
🍽️ Nutrition at a glance
Picanha is a high-protein, high-fat dish that provides a significant amount of iron, zinc, and B vitamins, particularly B12. A typical 4-ounce serving contains approximately 300-400 calories, with the majority of the energy coming from protein and the natural fat cap that keeps the meat juicy.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 38 g |
| Carbs | 0 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 80 mg |
| Iron | 3.5 mg |
| Zinc | 8.0 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 10.0 mg |
| Vitamin B6 | 0.6 mg |
| Phosphorus | 250 mg |
| Selenium | 35 µg |
| Potassium | 350 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the name 'Picanha' is said to derive from the word 'picana,' a cattle herder's pole, and the cut is revered in Brazil as a symbol of hospitality and celebration. Nutritionally, the thick fat cap is not trimmed away before cooking; instead, it is rendered during the grilling process to baste the meat, which is a key reason for its legendary tenderness and rich, savory taste.
🍽️ Related dishes
AI estimate may be inaccurate · Terms