3+ Delicious Ways to Enjoy Australian Picanha

Australian Picanha is a flavorful steak cut from wagyu cattle, perfect for grilling, roasting, or smoking to enhance its rich flavors and tenderness.

Whole beef picanha with kosher salt and black pepper on a wood background

Australian Picanha is a steak cut from the Australian wagyu beef breed. Australian wagyu is a breed of cattle developed for the Australian market that eats hay and grain. This breed of cattle is connected genetically to the Japanese wagyu breed.

The Picanha cut is equivalent to a sirloin or rump cap in the United States. Other names for this underappreciated cut of steak are the rump cover or the culotte steak. Most grocery stores in the United States do not carry this cut.

A picanha steak is perfectly balanced with protein, while intramuscular fat gives them great flavors. There are multiple delicious ways to prepare an Australian Picanha, including grilling, roasting, and smoking.

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Grilling Australian Picanha is one of the best ways to prepare this juicy cut of steak. The best way to grill an Australian Picanha is to slice the Picanha into three sections against the grain. The chunks of steak are folded in half and skewered onto a single skewer. The fat side of the Picanha needs to stick out. The skewered meat is then grilled, or the skewer is put on a rotisserie.

Simply seasoned Australian Picanha lets its natural flavors shine through. After you cut the Australian Picanha steak into three sections against the grain, generously season it with salt and pepper. No special seasonings are needed on an Australian Picanha. The cut of steak gets most of its flavor from the fat cap.

Score the fat cap in a crosshatch pattern without cutting deep into the protein. Fold each section of Picanha in half with the flat side out. Skewer the meat with a rotisserie skewer or a large metal skewer. Skewering the Australian Picanha is not mandatory, but it gives it a traditional feel.

Preheat your grill of choice to 400-450 degrees Fahrenheit. Australian Picanha is best served medium rare with an internal temperature of 125 degrees Fahrenheit. On a 425-degree grill, this takes 4-5 minutes on all four sides of the steak. 

Let the steak rest before cutting it off of the skewer. If the meat is cut too soon, it will lose its juices and flavor. After resting for a few minutes, cut the steak off of the skewer and enjoy! 


Picanha, traditional Brazilian beef cut

One of the easiest ways to prepare Australian Picanha steak is by roasting it. This way of cooking allows you to throw it in the oven and forget about it while you get other things done. The low and slow way of cooking Australian Picanha produces tender meat.

The first thing to do when roasting your Australian Picanha is to score the meat. Score the fat side with a sharp knife in a crosshatch pattern. In a small bowl, combine salt, garlic powder, and black pepper. Rub the seasoning all over the roast and refrigerate overnight.

The next day, allow the roast to come to room temperature for one hour. In a 200-degree Fahrenheit oven, roast the meat for one hour. Toward the end of the hour, preheat a skillet on the stovetop. Add avocado oil to the skillet. Sear the meat for four minutes per side or until a thermometer reaches 135 degrees Fahrenheit.

Allow the roast to rest for ten minutes before slicing. Slice the meat after ten minutes and enjoy!


The third delicious way to enjoy an Australian Picanha is to smoke it. Smoking any cut of beef allows its natural flavors to shine with an added hint of hickory smoke. The mixture of meat and smoke is to die for.

Grab a 2-3 pound Picanha steak and put it on a sheet pan, fat cap down. Sprinkle a layer of kosher salt over the steak. Let the steak refrigerate for an hour and a half. Then, crosshatch the fat cap. Season the steak with your favorite BBQ seasonings.

Set up your smoker at 180 degrees Fahrenheit. Put the steak in the smoker with the fat cap up. Smoke the steak until the internal temperature reaches 110 degrees. Crank the heat in your smoker to 450 degrees Fahrenheit. Continue cooking the steak until the internal temperature rises to 125 degrees Fahrenheit.

Remove the steak from the smoker and allow it to rest for 15 minutes before slicing. After resting, slice the steak against the grain and enjoy!

What is Picanha Called in Australia?

In Australia, Picanha has multiple names. The most common name is a coulette or culotte steak. Other popular names for a Picanha are a top butt cap, rump camp, and top sirloin cap. The country and region you are in will determine what the cut of beef is called. 

What Cut of Meat is Picanha?

The Picanha steak is the rump cap of a cow. It is the area on the rump of the cow above a fat cap. This cut delivers a perfectly marbled cut of steak. In the United States, this cut of beef is cut into smaller cuts like loin or round steaks.

Is Picanha the Same as Wagyu?

Picanha is a cut of steak, while wagyu refers to a breed of cattle. A Picanha steak can come out of a wagyu cow. The Australian Picanha is the cut of beef above the fat cap of an Australian wagyu cow.

What is the Equivalent of Picanha?

The sirloin cap is the same thing as a Picanha steak. In the United States, this cut of beef is known as a rump cap or a sirloin steak

Is Picanha the same as tri-tip?

No, the Picanha steak and a tri-tip steak are not the same things. They are different cuts of beef that come from different parts of the cow. The tri-tip is a lean cut of meat with less fat on it. The Picanha is a fatty cut of meat with plenty of marbling throughout.

Is picanha the same as coulotte?

Yes, the Picanha steak and the Coulotte steak are the same cut of beef. A Coulotte is a Portuguese name for the cut of steak. It is called this often because the Picanha steak is very popular in Brazil. 

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