Rump Cap/ Picanha

Picanha is a cut of beef taken from the top of the rump. It is triangular in shape and surrounded by a thick layer of fat called a fat cap. It is also known as cap of rump, rump cap, sirloin cap, rump cover or even culotte steak. It is hugely popular in Brazil and Argentina. This cut has gained a reputation as a tasty meat in the barbecue culture. 

As for Argentina picanha the smaller cuts are best ΓÇô around 1kg to 1.6kg in size. Anything larger is likely to contain parts of other cuts as well, including the tougher outer-thigh region that runs below the rump.