Picanha is a cut of beef that is popular in Brazil, and later also adopted in Portugal. In the United States, it is little known, but referred to as the top sirloin cap, rump cover, rump cap, or culotte. North American butchers generally divide it into other cuts like the rump, the round, and the loin. It consists of the biceps femoris muscle and its fat cap.
In Brazil, the most prized cut of meat tends to be the picanha. There, the fat is retained until the steak has been cooked. In the United States, however, it tends to be removed unless requested otherwise by the customer.
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