1.5kg Approximately, Picanha is known for being sliced into thick steaks, packed tightly onto a skewer, sprinkled with coarse salt then slowly roasted over an open fire or hot charcoal in Brazilian steakhouses. However, the Picanha is actually a rump cap. Basically the part of the rump that has fat on top, making it extra rewarding since that extra strip of fat on Picanha  steaks make the steak experience extra juicy and worthwhile!