alcatra, or rump, is a cut from the top sirloin at the back of the cow and is highly sought after for a barbecue, as it contains little fat it is ideal for steaks and roasts - the inner part of the rump is a superb cut, and should ideally be prepared on the grill, and cooked only briefly. the meat should not be too thin as it dries out quickly.

picanha, or filet steak, is for brazilians perhaps the most coveted and celebrated meat cut - it is the triangular area above the fat which covers the inside of the cow, and is soft and marbled with fat, imbuing it with sharp and delectable flavor.

it is a steak of around 1kg, and should not exceed over 1.3kg, and tends to be cut into thick slices of around four fingers width and grilled - it is often suggested that it be served slightly undercooked to bring out its succulence and flavor - it is traditionally only seasoned with coarse salt, although some choose to add black pepper and garlic paste.