Picanha is a minimize of beef that’s fashionable in Brazil. It’s a triangular minimize that’s taken from the highest of the rump. Picanha is thought for its tenderness and taste, and it’s usually grilled or roasted.
There are two important 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.
