Picanha, a cut of beef popularized in Brazil, is known for its rich flavor and tender texture when prepared correctly. Achieving an optimal result hinges on understanding the cut itself, proper seasoning techniques, and precise cooking methods. The key to success lies in rendering the fat cap sufficiently while maintaining a medium-rare internal temperature in the meat.
The appeal of picanha stems from its unique combination of robust beef flavor and substantial fat content, which contributes significantly to its juiciness and tenderness. Historically, it was favored in churrascarias, Brazilian steakhouses, where its simple preparation highlighted the quality of the beef. The cut’s popularity has expanded globally, making it a sought-after option for grilling and roasting enthusiasts.
