Rump cap, also known as picanha, is a popular cut of beef in Brazil, and it is highly valued for its tenderness and rich flavor.
It is a triangular-shaped cut of beef, and it comes from the top of the rump, specifically the hindquarter of the cow. Picanha is difficult to prepare; typically chefs cut the meat in a restaurant because if it is not cut perfectly against the grain, it will be ruined. Picanha is often served in Brazilian churrascarias, which are traditional barbecue restaurants.