1. What It Is:
- The Cut: It is a specific muscle from the top of the rump of the cow, covered by a thick, flavorful layer of fat. In many countries, it is known as the rump cap or sirloin cap.
- The Key Feature: The defining characteristic is the generous crescent-shaped cap of fat on one side. This fat doesn’t just add flavor; when grilled, it renders and bastes the meat from the inside, keeping it incredibly juicy and tender.
2. How It’s Prepared & Served:
- Traditional Style: In Brazilian steakhouses (churrascarias), the picanha is typically cut into large pieces, seasoned with nothing more than coarse rock salt, and skewered.
- The Grill: It is grilled over open flames, usually in a “U” or “C” shape on a large skewer. The fat cap is left on throughout the cooking process.
- Serving: Gaucho chefs (churrasqueiros) bring the large skewers to your table and slice it directly onto your plate. It is most commonly served medium-rare to medium to preserve its succulence.
3. Why It’s So Beloved:
- Flavor & Texture: The combination of the robust beefy flavor, the crisp, salted fat cap, and the incredibly tender, juicy interior is unparalleled.
- Cultural Status: Picanha is the star of family gatherings, weekend barbecues, and festive celebrations in Brazil. It represents the heart of the churrasco tradition.
In short, Picanha is a supremely flavorful, tender, and juicy cut of beef, revered in Brazil for its perfect balance of meat and fat, and masterfully prepared with simple salt over fire. It is a true culinary symbol of the country.
