now a traditional cut of beef throughout the country, picanha is found sizzling on almost every barbeque - but it was not always this way. the picanha popularity is actually a relatively new phenomenon, popularized during the 1960's, when hungarian butchers in são paulo starting using it to make tafelspitz, which they would serve to immigrant workers looking for a taste of home. the picanha is a triangular cut, from the rump region of the cow, with a thick layer of fat covering one side completely.
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