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Picanha is the sirloin cap of beef (Bos taurus) — a triangular muscle (the biceps femoris) from the top of the rump, crowned by a thick layer of firm fat — and the celebrated star of Brazilian churrasco. Known in English butchery as the rump cap, coulotte or culotte, it is a tender, deeply beefy cut prized above all for the way its fat cap bastes the meat over live fire.