Picanha holds a place of honour at the Brazilian churrasco table. It is often the most prized cut at a churrascaria, and arguments about how it should be cooked — always with the fat cap, always on a curved skewer — are taken seriously. The word "picanha" comes from the long pole used by cattle ranchers in the south of Brazil to prod cattle, which touched the same area of the rump where this cut is found. The cultural weight of the cut goes far beyond its flavour: it represents community, fire, and national pride.

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About: Fraldinha

Fraldinha (literally "little diaper" in Portuguese, a reference to its shape) is one of the most beloved cuts at a Brazilian churrasco, though it was historically considered a secondary cut. As churrasco culture grew internationally, so did appreciation for the fraldinha's rich marbling and bold flavour. It is often compared to flank steak by international visitors, though Brazilian butchers will note the cuts are not identical. The fraldinha debate — whether it is best grilled fast or slow — is a lively topic at any Brazilian barbecue.

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