Alcatra is a specialty sirloin cut that we bring back seasonally at Texas de Brazil so you can revisit a delicious churrasco staple. But what, exactly, is alcatra? How is it different from top sirloin?Â
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What Cut of Meat Is the Alcatra?
Alcatra is a long, lean cut derived from the top sirloin area of the cow. It differs from traditional top sirloin predominantly due to its size: it is one of the largest cuts of meat you will find at Brazilian steakhouses, prized for its earthy flavor and signature leanness.Â
Brazilian top sirloin occupies nearly the entire length of the skewer on which it is roasted to medium-rare perfection. The natural, rich beefy flavor of the Brazilian cut of top sirloin means all that is needed is a little salt to bring out its succulence.Â
Which Countries Eat Alcatra?
Alcatra is most widely associated with Portugal and Brazil. Alcatra in Portugal describes a slow-roasted dish, similar to American pot roast. In Brazil, however, it is always associated with churrasco. This variation likely arose from the Gauchos, the originators of Brazilian barbecue. Alcatra was likely a means of combining the Gauchos’ Portuguese heritage with the necessity for food on-the-go.Â
Today, the large Brazilian cut of top sirloin remains an important part of the Brazilian churrasco rotation.Â
What Is Alcatra Carne in English?
There isn’t a direct translation for “Alcatra carne” in English.
- Alcatra: This refers to the specific cut of meat, which is top sirloin in English.
- Carne: This simply means “meat” in Portuguese.
So, “Alcatra carne” translates to “top sirloin meat.” But it specifically refers to that large, long portion unique to Brazilian churrasco.
Is Top Sirloin a Good Cut of Meat?
Top sirloin is a great cut of meat and offers several advantages. When cooked properly, it is exceptionally tender, flavorful, and versatile. It is also relatively affordable compared to other cuts of beef, which makes it an economical choice that doesn’t sacrifice flavor.
How to Cook Alcatra Top Sirloin?
Top sirloin is best cooked with indirect heat on the grill or rotisserie style. It is a large cut of meat, so it will need time to come up to temperature. Sear your meat quickly over high heat, then move it to indirect heat, flipping or turning it frequently. This helps lock in the juices and achieve a nice sear on the outside while keeping the inside tender. Here are some other tips to achieve perfectly cooked alcatra:
- Cook the alcatra at room temperature. Don’t grill it cold, or you risk uneven cooking or over-cooking to achieve the desired internal temperature.
- Let the top sirloin rest. Like all cuts of beef, you should let the meat rest for at least a few minutes per pound. Cutting into a freshly grilled top sirloin will release all the juices that have risen to the surface, which is fat and flavor. Allowing the alcatra to rest lets those juices re-absorb into the muscle, which is right where they should be.
- Slice against the grain. As a large cut of top sirloin, you will most definitely want to slice against the grain when serving. If you slice with the grain, you’ll have long, chewy fibers that will seriously compromise the texture.
- Go easy on seasoning. You don’t need much for superb alcatra. We typically use only a little rock salt on ours. Feel free to use a marinade, if you like.Â
What Is the Difference Between Alcatra and Picanha?
Both alcatra and picanha are staples at a Brazilian steakhouse, but they are not the same thing. First of all, they are different cuts of beef. Alcatra is a long, large cut from the top sirloin. Picanha comes from the rump, which is adjacent to the loin.Â
The serving style of alcatra vs picanha is also different. The size of the alcatra means it can be skewered in one piece and take up much of the spit in one go. Picanha is a smaller cut of meat, which means several pieces are often skewered at once. They are pierced in a signature “c” shape to allow the prominent fat cap to permeate the layers of beef.Â
That fat cap also means the taste and texture of picanha is very different from Brazilian top sirloin. Picanha has a buttery quality and enhanced beefy flavor, while alcatra has a leaner, subtler flavor. Both cuts are excellent when prepared properly. If picanha is considered the “king” of churrasco (and it is), then alcatra might be thought of as the queen.Â
Is Alcatra Healthy?
As far as steak goes, alcatra is a decent option if you are watching your calories. It’s natural leanness translates to fewer calories per ounce, while offering the same protein, vitamin, and mineral content as other cuts of beef.Â
For comparison, 3.5 oz of top sirloin has around 165 calories, while the same amount of picanha is around 200 calories.
Where Do You Buy Alcatra?
Outside of specialty butcher shops, alcatra can be difficult to find locally. Luckily, we’ve brought our signature, spit-roasted alcatra back for a limited time. Sample this delectable cut of beef at one of our locations across the US. Book your table online to make sure you get a taste before it’s gone!Â
