Picanha is a minimize of beef that’s common 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 primary methods to chop picanha. The primary methodology is to chop it into skinny slices, towards the grain. This methodology is greatest for grilling or pan-frying. The second methodology is to chop it into thick steaks, with the grain. This methodology is greatest for roasting.
