It comes from the top of the hindquarter, with a distinctive triangular shape, resting on top of the rump, therefore not an exerted muscle. This means you get a juicier eating experience, coupled with the layer of fat that flavours and moistens the meat as it cooks.

It is a wonderful choice for your roast or even an Asian stir-fry. It is also called Picanha, is one of Brazil’s most prized beef cuts and the star of the Brazilian churrasco barbecue.

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