"Picanha is a large hunk of beef which comes from an area above the cow's rump, straddling both the sirloin and round primal cuts. Outside of Brazil it's also known as the rump cap or sirloin cap, but it isn't common to find in grocery stores because butchers normally break the large roast down into more familiar sirloin steaks and round cuts."
"The number one thing that makes picanha special is its large cap of fat, which is often removed in other countries. Left on in Brazil, the fat renders and bastes the beef below it as it cooks over the fire, adding an incredibly rich flavor."
"Picanha also comes from an area of the cow above the most worked muscles, which means it is quite tender, too. Unlike other sirloin and round cuts that are often lean, picanha also has decent fat marbling throughout the meat, helping to flavor it even more and keep it juicy."
Picanha is a distinctive cut of beef from Brazil, located above the cow's rump. It is characterized by a large cap of fat that enhances its flavor during cooking. This cut is tender due to its location above less worked muscles and features good fat marbling, which contributes to its juiciness. While similar to coulotte steak in France, picanha is not commonly found in grocery stores outside Brazil. It is a signature item on Brazilian steakhouse menus and is often regarded as Brazil's favorite cut of beef.
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