Picanha

Picanha is a cherished cut of beef in regions like Tucumán in Argentina, as well as in Portugal and Brazil. While it has not gained widespread recognition in the United States, it may be found under names such as top sirloin cap, rump cover, rump cap, or culotte. In North America, butchers frequently divide it into other cuts such as rump, round, and loin. Picanha specifically refers to the M. biceps femoris muscle, along with its characteristic fat cap.

In Brazil, picanha holds significant culinary importance, and it is typically cooked with the fat intact to enhance its flavor. Conversely, in the United States, the fat is often trimmed off unless you explicitly request otherwise.

The name "picanha" is derived from "picana" a pole used by ranchers in southern Portugal and Spain to herd cattle. According to legend, picanha gained popularity in Brazil thanks to a wealthy Brazilian named Matarazzo. He once ordered cuadril (another cut of beef) in Rio de Janeiro, but due to a shortage, an Argentine chef from Tucumán served him picanha instead. This occurred in the 1960s, and since then, Brazilians have developed a deep affection for picanha.