Picanha

Picanha is the upper part of the rump—a triangular muscle located at the rear of the carcass and covered by a thick layer of fat. Since there are only two such cuts per carcass, picanha is considered a delicacy. Its primary appeal lies in that very layer of fat: when cooked over fire, it melts, basting the meat fibers and creating a crispy, caramelized crust. In Brazil, picanha is skewered in a "C" shape, while steakhouses serve it either as a whole roasted piece or cut into thick steaks. Wet-aging tenderizes the meat and enhances its rich flavor. This cut is perfect for those seeking an unforgettable dining experience without the high price tag of prime-grade steaks.

Primal cut

Rump

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Oven, Sous vide