Picanha
top sirloin cap, rump cap, rump cover, culotte
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.
Source: Wikipedia
:max_bytes(150000):strip_icc()/SES-top-sirloin-cap-or-picanha-p2-4119892-Hero-01-eea7e4260a684446ac0661a69959f2c1.jpg "SES-top-sirloin-cap-or-picanha-p2-4119892-Hero-01-eea7e4260a684446ac0661a69959f2c1")
