Alcatra
Alcatra is a Brazilian beef cut covering most of the sirloin primal: the top sirloin (gluteus medius) plus the maminha (tri-tip) tail in some butcheries. It is the workhorse churrascaria steak cut and one of the most ordered beef cuts in Brazilian restaurants. Alcatra is leaner than picanha (which is the sirloin cap above it) but has more flavor than US top sirloin alone because of the included muscle variety.
Alcatra is a Brazilian beef cut covering most of the sirloin primal: the top sirloin (gluteus medius) plus the maminha (tri-tip) tail in some butcheries. It is the workhorse churrascaria steak cut and one of the most ordered beef cuts in Brazilian restaurants. Alcatra is leaner than picanha (which is the sirloin cap above it) but has more flavor than US top sirloin alone because of the included muscle variety.
Brazilian beef butchery splits the sirloin region differently from US butchery. The cap muscle (biceps femoris cap on top of the sirloin) is picanha, served as a thick fat-capped triangular roast. Below the picanha sits alcatra, which combines the top sirloin and (in some interpretations) the maminha tail. The whole alcatra is butchered into individual steaks called alcatra completa, miolo da alcatra (heart of alcatra, the most tender section), and several other portion names depending on the cut.
For grading purposes alcatra carries the same overall carcass grade as US top sirloin, since it is essentially the same anatomical region. The eating quality difference between Brazilian alcatra and US top sirloin steak comes mostly from feeding programs and aging rather than the cut itself, Brazilian beef is typically pasture-finished with less days-on-feed than US grain-finished beef.
Also known as: Alcatra completa, Brazilian sirloin, Top sirloin (US, partial), Sirloin butt.
What good quality looks like
- A wide, slightly flat muscle profile, more uniform than picanha
- Moderate marbling, similar to US top sirloin, less than picanha
- Bright cherry-red lean, fine firm grain
- A small to moderate fat cap on one edge (smaller than picanha)
- Visible muscle separation seam if both top sirloin and maminha are included
How to cook it
- High-heat grill (Brazilian churrasco) or pan sear, target 52-57°C / 125-135°F
- Salt heavily before cooking (Brazilian churrasco tradition uses coarse salt as the only seasoning)
- Slice across the grain for serving; the maminha tip portion has its own grain direction
- For miolo da alcatra (centre cut), reverse-sear works well because the muscle is uniform
Frequently asked
What is the difference between alcatra and picanha?
They come from different parts of the sirloin. Picanha is the cap muscle (biceps femoris cap) on top of the sirloin, with a thick fat cap. Alcatra is the underlying sirloin (top sirloin / gluteus medius), leaner with a smaller fat cap. Picanha sits above alcatra on the carcass.
Is alcatra the same as US top sirloin?
Roughly the same anatomical region, yes. Brazilian alcatra usually includes the top sirloin (gluteus medius) and may extend into the maminha tip; US top sirloin is generally just the gluteus medius. Eating quality differences come more from feeding and aging than from the cut itself.
What is miolo da alcatra?
The "heart of alcatra", the centre-cut portion of the alcatra primal where the gluteus medius is most uniform. Considered the best-eating part of alcatra, comparable to a centre-cut top sirloin steak. Brazilian steakhouses often serve it as a single thick-cut portion.
How can I tell if an alcatra is high quality from a photo?
Look for a uniform muscle profile, moderate evenly-distributed marbling, bright cherry-red lean, fine firm grain, and a clean fat cap. MeatGrader Quality applies particularly well here, the cut is sold in markets where MGQ is more relevant than USDA.