In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte. Instead, North American butchers generally divide this cut into other cuts like the rump, the round, and the loin. It consists of the biceps femoris muscle and its fat cap.
In Brazil, the most prized cut of meat tends to be the picanha. There, the fat is retained until the steak has been cooked. In the United States, however, it tends to be removed unless requested otherwise by the customer.
- “Picanha – The Brazilian Brand of Meat” Street Smart Brazil. November 3, 2010. (Retrieved 2018-05-17.)
- Woerner, Dale R. (6 February 2017). "Meat Quality Workshop: Know Your Meat". North American Meat Institute. Retrieved 21 May 2019.
- "Picaña: Todo sobre el Corte de Res Brasileño (+2 recetas)" (in Spanish). 2021-01-08. Retrieved 2021-02-08.
- "Definition of picanha"