Picanha is a cut of beef that is popular in Brazil and other Latin American countries. It is a triangular-shaped muscle that lies just above the tail at the top of the rump area or loin primal, and is surrounded by a thick layer of fat called a fat cap. In the US, picanha is known as a rump cap or sirloin cap, and may also be called a rump cover or culotte steak.

When buying picanha, there are a few things to keep in mind. Generally, smaller cuts are better, around 2-3 lbs in weight, since they are less likely to contain other cuts of meat that are tougher. You will want a fat cap that is at least 1.5 cm thick, and there should not be much liquid coming from the picanha once it has been butchered.

When cutting a whole picanha into steaks, its important to always cut with the grain, which means cutting the meat in the same direction as the fibers. This will help ensure that the meat remains tender and juicy.

In summary, picanha is a triangular-shaped cut of beef that is popular in Brazil and other Latin American countries. It is known as a rump cap or sirloin cap in the US, and is surrounded by a thick layer of fat. When buying picanha, its important to look for a smaller cut with a thick fat cap and little excess liquid. When cutting into steaks, its important to cut with the grain to ensure tenderness and juiciness.