This cut is traditionally called picanha in Brazil and is also known as rump cap. It is a prized cut of meat that holds ample amounts of flavour and is tender and juicy.
Picanha is from the back side of the animal above the butt where it sits on a fat cap.
If you want to really enhance the flavour, you need to try Billy’s latest taste obsession. He’s loving the combo of our Dan Hernandez Smokey South American Salsa & Chimichurri on any steak. Take your cooked meat and generously spoon over the smokey Salsa. Then top with the fresh flavour of the Chimichurri. You simply can’t beat this flavour combination.