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In many parts of the world, the tenderloin is prized as the king of the beef cuts, but in southern Brazil, this award is reserved for the picanha, which gained its status and popularity by becoming the favorite cut served at steakhouses.

It is almost impossible to find picanha at your local supermarket.

Picanha is known as coulotte or a sirloin cap. Cows have one on each side, located between the leg and end of the loin.

One side of the picanha will have the fat cap, averaging about 1-1/2 inches in thickness; the other side, which is attached to the sirloin, will have a silver skin and other connective tissues. The cap of fat protects the meat during cooking, keeping it moist and juicy while creating a delicious crust that tastes like no other cut of beef.