The picaña (picanha in Portuguese) is a section of typical Brazilian beef. The origin of the name, comes from the rod used by the farmers in Rio Grande do Sul and Mato Grosso to drive cattle. This rod called cattle prod in Spanish, had at its end an iron tip which served snacks livestock in the back of the lumbar region. Over time, the area was renamed prods and then picanha.

The picaña "Its muscular component to the dorsal portion of the biceps femoris muscle. You get to prepare the cuadril capless by incision through the connective tissue that binds the gluteus medius muscles and dorsal portion of m. Biceps femoris extracting the latter , which is the muscular component of the cut. buyers must specify the desired fat coverage, as well as the presence or absence of surface membrane. "



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