Rump cover steak

Rump cover is a cut of beef that is considered by some to be the best part of the cow, even better than filet mignon. —This statement appears to be an original opinion, which should be avoided. It is famous and well liked in South American countries, specially Brazil where it is known as "Picanha". Image File history File links Picanha3. ... Image File history File links Picanha3. ... A cut of beef. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or Psoas major of the cow. ... This article does not cite its references or sources. ... Shortcut: WP:NPOV Wikipedia policy is that all articles should be written from a neutral point of view. ...

Brazilian perspective

Brazilians travelling to the United States are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by American butchers - mainly due to pricing issues. It is also part of the top sirloin. Picanha is very popular at all-you-can-eat barbecue restaurants (churrascarias), called either a "rodízio" in the southeast or a "espeto corrido" in the south of the country. Butcher shop in Valencia A butcher is someone who prepares various meats and other related goods for sale. ... The top sirloin is a cut of beef that comes from just below the tenderloin cut. ... A churrascaria (IPA pronunciation: ) is a Brazilian or Portuguese steakhouse. ...

When attending one such lunch or dinner, waiters typically come to one's table with a delectable variety of prime cuts and exotic meats. After the client specifies what cut and the meat's doneness should be, the waiters then cut thin slices of meat straight off the roasting spit.

It is also of interest that Brazilian cuisine sparingly makes use of seasonings in the preparation of their meats. Instead of seasoning, they prefer to use sal grosso (literally translated as "thick salt"), or rock salt. Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with formula NaCl. ...

Although it is not completely certain, many Brazilian chefs agree that the picanha cut originated in Rio Grande do Sul, the southernmost state of Brazil, famous for its churrasco. Flag of Rio Grande do Sul See other Brazilian States Capital Porto Alegre Largest City Porto Alegre Area 282,062 km² Population   - Total   - Density 10. ... Churrasco is Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America but a primary dish in the countries of Argentina, Brazil and Nicaragua. ...

Preparation

Picanha is usually served grilled or roasted. In the latter case, it's common to roast the whole piece on a spit and cut slices from it as thin or thick as desired, usually so that several people may share a single piece even though they may not agree on how cooked the meat should be. Alternatively, a rump cover may be cut into slices thick enough to stand on their edge on the grill. In this case, the slices, typically seasoned only with rock salt, are usually grilled with the thick layer of fat down until most of it melts away and the remaining fat becomes crispy. Each of the sides is then grilled for about ten seconds. The slices are then cut down the middle, each thus producing two slices only half as thick. The uncooked side of the new slices should then be grilled for a short time and are ready to be served.

See also

• List of Brazilian dishes