The picanha cut of beef is the most prized steak in Brazil and it comes from the top of the rump muscle of a cow. In the United States, picanha is often called top sirloin cap, rump cover, or coulotte and is popularly served in Brazilian steakhouses.
 
Picanha is closest in comparison to the texture and taste of sirloin, but it also shares the beefy flavor of ribeye and the light intramuscular marbling of filet mignon.
 
The large fat cap helps keep the steak juicy, buttery and packed full of flavor!
 
Traditionally in Brazil, picanha steaks are lightly seasoned with coarse salt, folded in half (fat side out), then pierced with long metal skewers and grilled on a rotisserie. If you have a favorite steak seasoning, you can season this steak however you'd like!
You can also cook these delicious steaks directly on the grill, pan-sear, or cook the whole roast in the oven. Typically, picanha is served at medium-rare or medium. 
 
Because it is not an overused muscle, this cut remains beautifully tender and juicy, producing an amazing flavour when cooked. Perfect for the smoker!
 
Make sure to set the meat out to reach room temperature and pat dry with a paper towel before cooking. Also, rest the steak for 10-20 minutes after cooking for the best results. 
 
Between 3-5 pounds