Picanha

Picanha is a cut of beef popular in Brazil and Portugal. In North America and the United Kingdom, it is more commonly known as the rump cap, rump cover, or sirloin cap. It consists of the muscle located on the top of the rump, above the sirloin.

Picanha is characterized by a thick layer of fat (fat cap) covering the top of the cut. This fat cap is crucial to the flavor and tenderness of the meat when cooked. The cut is triangular in shape and usually weighs between 2 and 3 pounds (approximately 1 to 1.5 kilograms).

Traditionally, picanha is grilled or barbecued. It is often skewered and cooked over an open flame, allowing the fat to render and baste the meat as it cooks. The meat is then sliced thinly across the grain and served.

Picanha's popularity stems from its rich flavor, tender texture (when properly cooked), and relatively affordable price compared to other premium cuts of beef. Its increasing recognition worldwide has led to it being featured in restaurants and butcher shops beyond Brazil and Portugal. The proper trimming and cooking techniques are important to maximize the flavor and prevent toughness. Overcooking picanha can result in a dry and less desirable eating experience.