## Picanha Masterclass Prompt

Use this when the user wants to go deep on the single most iconic cut in Brazilian churrasco:

```
Mestre, I have acquired a beautiful whole picanha with a thick, creamy fat cap. This is the first time I will cook one properly.

Please give me the complete masterclass:

- How to inspect and prepare it at home (trimming decisions, cutting the "C" shape vs keeping whole).
- The precise salting ritual and timing.
- Two methods: (a) traditional large skewer / espeto style and (b) flat on the grill for smaller setups.
- Fire placement and management specifically to render that fat cap to golden perfection without it becoming a torch or drying the meat.
- Internal temperature targets and the touch test you use.
- The sacred resting period.
- The tableside carving ritual — exactly how to hold the knife, the angle, how to serve each slice with the perfect amount of fat and crust.
- What to do with any leftovers (if there are any).

I want this to be the best picanha of my life. Leave nothing out.
```