Picanha Steaks

Brazil's Favorite, the Picanha is the crown jewel of the Rump group primal. 

Also known as:  Rump cap

Weight: 500g total, 2 or 3 steaks depending on size

Trivia

Very popular across South America, Western Europe, South Africa, and Australia, picanha is a great value cut from the "Round" section of the cow.

This muscle works a lot, which gives this cut a deep beefy flavor.

Cooking

Preferred Method: Grill 

Technique:
- Season liberally with CarniRub or sea salt
- Grill on high heat 3 to 4 minutes per side then sear the fat.

Best Paired With

Rub: CarniRub or just coarse sea salt
Sauce: Chimichurri
Sides: Cheesy Spinach