Picanha

In recent years, picanha has seen a massive surge in popularity. It has become a favorite cut of meat for many barbecue enthusiasts and is available in many different countries—including the Netherlands, where it can be sourced from various origins. It is a magnificent cut of meat. At first glance, it appears relatively flat and somewhat triangular, with a substantial layer of fat covering it. It is precisely this fat that gives picanha its unique, delicious flavor; the combination of the fat layer and the tender meat creates an incredibly flavorful result.

Proper preparation of the meat requires a few steps, such as:

• Trimming away the silverskin. It is the thin, shiny white membrane on the meat side. If you do not see a membrane and the meat side is a uniform red, it has likely already been removed.
• Scoring the fat cap so it does not contract or curl up on the barbecue; this also aids in rendering the fat and allows seasonings to penetrate better.

Picanha lends itself to various cooking methods—such as slicing it into pieces for the rotisserie, Brazilian-style, or roasting it whole on the barbecue or in the oven. Cooking it as a large, whole piece allows for slower cooking, which makes temperature control somewhat easier.

All in all, it is a fantastically versatile cut of meat, offering a wide range of preparation options that are sure to pleasantly surprise anyone who gets to enjoy it.