Picanha SteakPicanha is a cut of beef taken from the top of the rump. Picanha is also known as a rump cover, rump cap, sirloin cap or even culotte steak. It usually is triangular and surrounded by a thick layer of fat called the fat cap. It is rare to find this cut of beef in a grocery store; it is typically broken down into smaller cuts of beef like loin or round steaks. This is unfortunate because the complete picanha is a delectable, juicy cut of meat.

Skirt steak needs careful preparation when cooking to maximize tenderness due to the amount of connective tissue

The flank steak is lean and boneless with lots of intense beef flavour

which is about 1/2-inch thick

sirloin cap or even culotte steak

The ribs are small but the more meat on the bone

versatility and flavour

It is a portion of the very popular T-bone or porterhouse

As a basic rule of thumb

is cut lengthwise across the rib bone to look like long

Filet mignon is cut from the tip of the tenderloin

Butchers and professional chefs know the worth of these less popular cuts

we recommend a quick sear on the grill before a slow finish in the oven