The tail of the ox , the picanha , the most popular meat in Brazil. In English you would call this piece the " rump cap . The Picanha is a beautiful piece of the part at the tail of the animal . The piece weighs one pound to two pounds and is prepared in whole or steak . In Brazil often Picanha steaks are served on skewers . The best picanha have a rich marbling which makes this delicious meat more tender and more flavor. A Picanha should contain that is white in color. An edge fat and The meat is dark red .
The name Picanha is described in its tradition as arise : Brazilian industrialist Francisco Pignatari ate regularly at a grill restaurant churrascaria called " Bambu " in São Paulo . His favorite was a Top Sirloin steak . One day they served him by mistake another piece of meat . Pignatari loved it , but he did not immediately realize it was another piece . He asked the Argentine chef where it came from , referring to the region. The chief replied, donde se pica la Ana, Argentinian Spanish for where the brand is put . Since the industrial spoke no Spanish ( Portuguese but like all Brazilians ) he only caught the words Pica and Ana . And that was Picanha .
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