Meat

Picanha

Picanha is the rump cap (coulotte)—a triangular cover muscle with a thick fat cap—celebrated in Brazilian churrasco. Skewered in a C-shape with the fat facing the fire, it bastes itself as it roasts; carved in thin slices at the table, each piece carries a rim of rendered fat. Outside Brazil it is sold as rump cap or coulotte, sometimes with the fat trimmed too aggressively for authentic results. It is prized for that fat-cap theatre and for a beefy, slightly firmer texture than loin steaks, with excellent flavour when not overcooked. Leave at least a centimetre of fat; score lightly so it renders without shrinking into a ball. Grill or roast to medium-rare, rest, and slice against the grain. Salt is often the only seasoning in traditional service.