Picanha is a prized and extremely popular cut of beef in Brazil bursting with flavor from its fat cap. In the U.S. it is little known, but referred to as the rump cover or rump cap. North American butchers generally divide it into other cuts like the rump, the round and the loin. However, due to different cattle breeds produced in the USA, in some places it is named as “top sirloin cap”. The term “picanha” derives from the word “picana”, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle.