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"content": "I still maintain picanha is one of the most underrated \u0026 underappreciated beef cuts. It has a beefiness that's not found in other cuts.\n\nIt's called rump top cap here in Oz \u0026 I pull mine off a whole rump (aka top sirloin butt).\n\nThe steaks are cut with the grain \u0026 them sliced against the grain when serving. I like to skewer them to stretch the fat out \u0026 slightly compress the lean part. These have been refrigerated \u0026 covered in garlic salt for the last 2 days.\n\nMy prefered doneness with picanha is medium to allow the fat cap to render \u0026 soften. \n\nhttps://i.nostr.build/Djaej.jpg\n\nhttps://i.nostr.build/XVQgR.jpg\n\nhttps://i.nostr.build/mlz8v.jpg\n\nOur family calls this hand meat.\n\nhttps://i.nostr.build/J6aWG.jpg\n",
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