The Picanha found between vein hole #1 and #3 is prized for its marbling, tenderness, and rich beef flavor. 
Enjoy the full sirloin cap in its authentic form, the buttery Picanha core and the robust Coxão Duro, a true butcher’s cut for those who value craftsmanship and quality.

Cooking

Allow the meat to soak up the seasoning for at least an hour before placing over medium coals fat side up.

Monitor the temperature over the next 40 minutes or so until an internal of at least 50 Celsius is achieved.

Flip the meat over so the fat side is over the hottest part of the grill and sear for a few minutes until nicely charred. Remove, let it rest, carve and enjoy.