Picanha, a cut of beef popular in Brazil, is characterized by a thick cap of fat on one side. The culinary process involves preparing and cooking this specific cut of meat to achieve optimal flavor and texture. Techniques vary, encompassing grilling, roasting, and pan-searing, each influencing the final outcome. For example, grilling often involves scoring the fat cap and cooking over high heat to render the fat and create a crispy exterior, while maintaining a medium-rare interior.
Proper preparation yields a flavorful and tender result. The fat cap, when rendered correctly, imparts a rich, savory flavor to the lean muscle beneath. Historically, picanha’s rise in popularity can be attributed to the churrasco tradition in South America, where it is a prized cut. Its increasing appeal globally stems from its distinctive taste profile and relatively simple cooking methods.
