The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Suggestion Box › Picanha › Re:Picanha
AnonymousOk so I went to a little country meat shop near us with the question of -Do you have any rump cover. The lady looked at me and said she didnt know what I was talking about, so she asked another person there and they did. She said a spanish gentlemen had come in asking for the same thing, only he had a spanish meat chart showing the piece he wanted, and its the sirloin cap……which she said is Picanha, the cut he wanted. I am grilling some of it now over lump charcoal, and just had a bite, its heaven. All you do is sprinkle generously with course salt and thats it. Here is a link I found, and also a couple of pictures of the meat itself.