Picanha, pronounced "Pee-kahn-yah", is a flavorful cut of beef sourced from the top of the rump. Characterized by its triangular shape and encased in a thick layer of fat known as the fat cap, picanha offers a unique tenderness and succulence due to being a less exercised muscle.​ ​ Regardless of your preferred cooking method – be it traditional braai or roasting whole – it's recommended to bring the meat to room temperature and pat it dry with a paper towel before cooking, similar to preparing