Picanha

Picanha, the prized top sirloin cap of Brazilian steakhouses, is topped with a thick fat cap that bastes the meat as it cooks. The result is juicy, beefy, and unforgettable.

Score the fat, season with coarse salt, and roast it whole or slice it into thick steaks, curl them onto skewers, and grill over high heat. 21-day dry-aged and grading High Choice or Prime.