This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On... and the fat is what makes all the difference.
This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven.
This Picanha is of superior quality than our Prime Picanhas. In fact, this Picanha is the best Picanha we sell. Not something you will find in most places as it is not easy to procure.
Best for: Grilling
Best Cooked: Medium, Medium-Well
Suggested Reads on cooking Picanha:
How to Grill Picanha – Easy Step by Step Guide (Via Honest Cooking)