In Brazilian cuisine, capa de filé refers to a specific cut of beef located on the top of the sirloin and is often recognized for its triangular shape and distinct fat cap on one side. Capa de filé is a prized cut of meat in Brazil, known for its tenderness and rich flavor.

The fat cap contributes to the flavor and juiciness of the meat during cooking. In Brazilian churrasco (barbecue), capa de filé is a popular choice for skewers or can be grilled as steaks. It's often seasoned simply with salt to enhance its natural flavors.

Because of its tenderness, capa de filé can also be pan-seared or roasted. It's highly valued for its balance of texture and flavor, making it a favorite among those who enjoy Brazilian cuisine and churrasco culture.