for brazilians the picanha, which is basically a filet steak, is perhaps the most coveted and celebrated meat cut and can be found in almost every steakhouse - 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 - it 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 - picanha is what all eyes wait for eagerly at barbeques and restaurants alike.