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Is this really picanha?
[edit]I've been browsing about the different sorts of Brazilian and English cuts, and I came across this diagram.
I am not sure that top sirloin is really a picanha. It the diagram above, picanha seems to be at the very top of the cattle, next to the tail (the top part of the round). Toughts? --Pinnecco (talk) 17:00, 20 August 2011 (UTC)[]
Yeah, top sirloin and picanha (rump cap) are two totally different cuts of meat. They should be separated into different pages. Yi Ding (talk) 16:14, 27 December 2012 (UTC)[]
I think part of the confusion is that a lot of people mistakenly call Picanha "top sirloin cap". The diagram doesn't lie though: Picanha is the cut that's the top part of the rear of the cow. "Top sirloin" which is a bit of a misnomer, is actually towards the center of the cow. Yi Ding (talk) 18:58, 31 January 2013 (UTC)[]
We (still?) use this term in Quebec French. In fact, that's the only thing I've ever heard it called. I guess it went out of style in France, but not here.
