Even though we think of churrasco and picanha as inseperable from the Brazilian culture, it is actually a newcomer. Oddly enough, it was introduced by Hungarian butchers in the 60s to serve the immigrant workers at the Volkswagon plant. Picanha also known as the rump cap, is a triangula, rather tender muscle with a layers of fat, which gives the meat juiciness and protects it from human error that may occur during grilling.