Picanha

Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture. The cut was created in Bixiga neighborhood, São Paulo, in the 1950s, but not for barbecue. The first restaurant to roast picanha in a barbecue was the restaurant Dinho's in 1973. In Brazil, the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of coarse sea salt. The fat is retained until the steak has been cooked. Although already known in Portugal as a part of alcatra, the cut and its association with barbecue in Portugal was popularized by Brazilian immigrants and Brazilian restaurants starting in the end of the 20th century, taking advantage of the United Kingdom BSE outbreak of the 1990s. Picanha is served in restaurants and is widely available in supermarkets and butchers, both fresh and packaged under vacuum. Most of it is usually produced within the European Union and also imported from Argentina, Brazil, Paraguay and Uruguay in South America.

Source: Wikipedia