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Picanha is a popular cut of beef, especially in Brazilian churrasco (barbecue).
It comes from the top sirloin cap of the cow — specifically the top of the rump, featuring a thick layer of fat on one side. When grilled, the fat bastes the meat, giving it a rich flavor and tenderness.
Cook picanha by scoring the fat cap, seasoning generously, and roasting, grilling or smoking to an internal temperature of 135 degrees for medium-rare.
Average weight of 5.0-6.0lbs.
Picanha is a popular cut of beef, especially in Brazilian churrasco (barbecue).
It comes from the top sirloin cap of the cow — specifically the top of the rump, featuring a thick layer of fat on one side. When grilled, the fat bastes the meat, giving it a rich flavor and tenderness.
Cook picanha by scoring the fat cap, seasoning generously, and roasting, grilling or smoking to an internal temperature of 135 degrees for medium-rare.
Average weight of 5.0-6.0lbs.