In the mid-90s, at my father's butcher shop, we used to work with a lot of fat meat. It was a must-have for carcasses, if they weren't fat, they couldn't even enter in the butcher shop. Many cuts were left with that beautiful layer of fat and we had to take it out to sell them. A legitimate crime to remove the fat to make steaks, baits, ground beef, etc. At the same time, there was a lack of fat meat for roasting, and the controversy of large, medium and small rump caps began. That's when started the "game" to make cuts with rump caps copies, that we used to bring home to our roasts. Over time, friends started wanting to buy these cuts too. Thus, was born the "PICALETA": the shoulder's rump cap (in Portuguese, we call rump cap = picanha, and shoulder = paleta). We used to sell them very well and we never had to deceive any customer, because the meat was of good quality and we always said from where it had come from. And what a cut guys, amazing! So, enjoy the "Picaleta" because it's a fantastic roast. A hug from the "gaucho"!

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