Picanha is a cut of beef that is becoming more popular in the United States for its flavor and great value. It is a triangular-shaped cut of beef taken from the top of the rump, also known as the rump cap, sirloin cap, or culotte steak. It is surrounded by a thick layer of fat called a fat cap, which makes it a flavorful cut of beef. Picanha is traditionally called churrasco in Brazil and other Latin American countries, where it is a prized cut of meat. The traditional preparation in Brazil is to skewer the meat and cook it over a charcoal grill with a minimal seasoning consisting of sea salt. Picanha can be cooked several ways, but it is most often grilled. When buying picanha, look for a smaller cut, around 1kg to 1.5kg in size, with at least a 1.5cm fat cap and not too much visible liquid in the packaging. Picanha is a bold, flavorful beef dish that pairs well with virtually any accompaniment, from a crisp salad to garlic mashed potatoes.