When we say Picanha, we’re talking about a true gem of the meat world, my friend.

It's like the secret handshake of the barbecue elite. Let me break it down for you, simple and tasty.

Picanha, also known as the rump cap or sirloin cap, is a beloved cut in Brazil and has been winning hearts in the States too 💪

It's from the rear end of the cow, right above its butt. Trust me, it's delicious.

The magic of picanha lies in its perfect fat cap on top. Don’t trim it!!! When cooked right, this fat renders down and gives the meat a juicy, flavorful character that's hard to beat.

Have u tried this meat cut? Full tutoríal here! 🔥👊

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