Picanha, pronounced pee-kaa-nuyh, is know as the Queen of steaks throughout South America, particularly in Brazil. It has gained a following among those "in the know" in the US. It can be hard to find and is sometimes called, Rump Cap or Sirloin Cap. It is easily identified by its shape and a thick layer of fat on one side which is what protects the meat and adds to its flavor during the cooking process. Extremely versatile it can be roasted whole with the fat side up so it melts and keeps the meat moist and tender and then sliced or it can be sliced into steaks to grill or sauté. The traditional Brazilian steak house method is to cut into steaks, then fold and skewer for the grill. Always keep the fat layer on when cooking! The meat itself is quite lean, tender and very flavorful. It's one of our favorite cuts! Certified Humane Angus Beef (CAB), hormone and antibiotic free. Picanha is sold whole and weighs on average 2.50 to 2.275 pounds.