Picanha / Rump Cap

The picanha is widely known as the "barbecue queen" and enjoys a place

special in the hearts of Brazilians due to its juiciness, softness and taste

unmistakable.

This cut of meat is taken from the back of the ox, precisely in the third vein of the piece,

separating her from Hard Thigh. The picanha can be prepared in several ways, being

ideal for barbecues, can be grilled in steaks, sealed whole or cut into strips.

In addition, it is also a popular choice for roasts, steaks and meat dishes from

pot.

A secret to enhancing its flavor and softness is to keep it with the layer of fat

during preparation, which can be removed at the time of consumption, providing

an exceptional gastronomic experience.