Picanha is a lower of beef that’s standard in Brazil. It’s a triangular lower that’s taken from the highest of the rump. Picanha is understood for its tenderness and taste, and it’s usually grilled or roasted.
There are two principal methods to chop picanha. The primary technique is to chop it into skinny slices, towards the grain. This technique is finest for grilling or pan-frying. The second technique is to chop it into thick steaks, with the grain. This technique is finest for roasting.
