Picanha: The Brazilian Rump Cap

Picanha is a prized cut of beef in Brazilian cuisine, taken from the top of the rump (also called the rump cap or culotte). Distinctive for its thick, creamy white fat cap, picanha is famed for its rich, beefy flavour and tender texture. Brazilian churrascaria tradition is to cook it whole on a skewer over an open fire, fat-side down so the rendering fat bastes the meat, then slice it into thick steaks across the grain. At home, score the fat cap, season generously with coarse salt only, sear over high heat, and rest. Best served medium-rare for full tenderness.