Among discerning guests, no cut of meat elicits more fervent admiration than the legendary Picanha. Holding an exalted status as the pride of Brazilian churrascos, one sublime bite conveys precisely why.

This succulent, flavour-packed meat comes from the rump cap of the cow, where a thin cloak of fat infuses the meat below with rich, buttery juices. The name of this exquisite cut originally derives from Portugal and Spain, referring to the cattle farmer’s pole used to herd their animals. This technique was then brought over to Brazil, where Picanha became the name for the branding iron used to mark the cattle and over time, the cut of meat adopted the name of the instrument.

As Picanha gained popularity across Brazil, a specific style of preparing and serving it emerged that showcased the cut’s finest qualities, a technique we at Fogo de Chão relish in sharing with our guests. When grilled slowly to a perfect medium rare, the fat crisps into a delicate crust enveloping the pink, tender beef within. Each morsel overwhelms the palate with the quintessence of this cut’s glory.

To prepare this succulent delicacy, we apply minimal seasoning, as the meat’s natural flavour does all the work. We employ the purity of only natural rock salt, allowing Picanha’s inhering grace to shine. The cut is sliced into smaller sized portions before being carefully placed onto the skewers ready to be grilled with a brush of oil.

At Fogo de Chão, we pay homage to our roots with this Brazilian icon by grilling our Picanha slowly. The clean, penetrating heat helps the meat develops a sublime crust from its fat, sealing the moisture within. Once cooked to perfection, it is thinly sliced table-side, against the grain to maximize tenderness. It arrives still sizzling atop the skewer, allowing you to indulge in its fully glory from the moment it leaves the grill. Fine pieces of the steak tease apart with the slightest touch, their sumptuous juice an instant reward.

With one taste, Fogo de Chão’s Picanha will gracefully transport your palate straight to our roots. We invite you to experience first-hand why this cut so successfully encapsulates the vibrant essence of a Pampas churrasco.