Sirloin Cap / Picanha

Picanha, also known as rump cap or sirloin cap, is a prized cut in Brazilian cuisine, famous for its thick fat cap and incredible beefy flavor. It comes from the top of the rump and is typically grilled whole or sliced into steaks and skewered for Churrasco-style barbecue. Best cooked over open flame or high heat, picanha should be seared to medium-rare (130-135°F) and sliced against the grain for maximum tenderness