Trim excess fat only if needed, leaving a thick fat cap
Identify the grain direction before cutting
Slice the picanha into steaks across the grain
Cut with the grain only if you want traditional churrasco-style steaks first, then slice against the grain after cooking
Keep each steak about 1 to 1.5 inches thick
For a whole roast, cut into large triangular pieces following the natural shape
If making skewers, cut into long strips with the grain
Use a sharp knife and steady pressure
Keep the fat cap intact on each piece
Remove silver skin if present
Rest the meat before slicing after cooking
Slice cooked picanha against the grain for tenderness