{"id":5959,"date":"2026-08-05T01:20:13","date_gmt":"2026-08-04T17:20:13","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=5959"},"modified":"2026-08-31T11:02:23","modified_gmt":"2026-08-31T03:02:23","slug":"safeways-top-sirloin-roast-is-really-sirloin-cap-picanha","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2026\/08\/safeways-top-sirloin-roast-is-really-sirloin-cap-picanha\/","title":{"rendered":"Safeway&#8217;s Top Sirloin Roast is really Sirloin Cap (Picanha)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Great and cheap cut made famous by Brazilians<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"874\" height=\"1024\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG_0737-e1785606003210-874x1024.jpg\" alt=\"\" class=\"wp-image-5958\" style=\"aspect-ratio:0.8535238713868138;width:296px;height:auto\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG_0737-e1785606003210-874x1024.jpg 874w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG_0737-e1785606003210-256x300.jpg 256w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG_0737-e1785606003210-768x900.jpg 768w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG_0737-e1785606003210-676x792.jpg 676w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG_0737-e1785606003210.jpg 1024w\" sizes=\"auto, (max-width: 874px) 100vw, 874px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Top Sirloin roast was on sale this week at Safeway this week, for just $7\/lb, and I ordered one with a couple of dishes in mind (<a href=\"https:\/\/www.marga.org\/food\/int\/imperialrussia\/\">Beef Stroganoff<\/a> and <a href=\"https:\/\/www.marga.org\/food\/int\/usa\/cambodia.html\">Cambodian beef sticks<\/a>). What I got was<strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Picanha\"> sirloin cap<\/a><\/strong>. This is, indeed, part of the top sirloin, a triangular cut with a thick layer of fat on top &#8211; which Safeway nicely trimmed (though I had to trim it away for my uses).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This cut is prized in Brazil as <em>picanha<\/em> and has become popular in the US in recent years, as other once cheap cuts that could be used for steaks have become too expensive for regular use. I have no doubt that the same will happen to sirloin cap.<br><br>I will try making an actual roast next time it goes on sale, but for the time being I can say that the cut worked well for grilling as thin strips &#8211; it was tender but with a nice grain\/pull -, but it failed as cubes for the stroganoff. I&#8217;m not surprised as sirloin in general tends to acquire a dusty texture when cooked wet. It might work if I&#8217;d cut it into thin slices here as well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Great and cheap cut made famous by Brazilians Top Sirloin roast was on sale this week at Safeway this week, for just $7\/lb, and I ordered one with a couple of dishes in mind (Beef Stroganoff and Cambodian beef sticks). What I got was sirloin cap. This is, indeed, part of the top sirloin, a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[92,724,81],"class_list":["post-5959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-items","tag-beef","tag-cuts","tag-safeway","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/5959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=5959"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/5959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/5957"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=5959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=5959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=5959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}