WHAT IS PICANHA?

Picanha (pronounced pee CON ya) is extremely popular in Brazil, where it’s the cut of choice for meat-lovers.

The cut is the top end of the rump, called the cap, and the secret to its great flavour is the generous layer of fat, so don’t remove or trim it. If you fry or braai picanha fat-side down, it will never be dry.

Because the muscle in that area does not do very much work, picanha is as tender as fillet but with all the flavour of rump.