Picanha
Sliced Picanha.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Picanha's rise to popularity in Brazil is relatively recent. It's believed to have gained prominence in churrascarias (Brazilian steakhouses) in the mid-20th century. Its distinct cut and preparation style reflect a focus on showcasing the natural flavor of the beef.
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Picanha is deeply ingrained in Brazilian churrasco culture, representing a celebration of quality meat and communal dining. It's often considered the 'noble cut' and a highlight of any barbecue.
Churrasco Staple
Picanha is almost always present at a Brazilian churrasco, often served as the first or one of the first cuts to be presented.
Social Gathering
Churrascos are social events, and the serving and sharing of picanha represent hospitality and generosity.
Skewer Presentation
Traditionally, picanha is skewered in a crescent shape and grilled over an open flame, adding to the visual spectacle of the churrasco experience.
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Picanha offers a robust, beefy flavor with a rich, rendered fat cap that provides incredible juiciness and a distinctive savory taste.
The main flavor profile is intensely beefy, enhanced by the rendering of the fat cap during cooking. The simple seasoning of coarse salt allows the natural taste of the high-quality beef to shine. Some variations might include garlic, herbs, or chili flakes, but the essence remains the pure, unadulterated flavor of the meat.
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Fat Cap Preservation
Do not trim the fat cap excessively! It is essential for flavor and moisture. Score the fat cap in a crosshatch pattern to allow for better rendering.
Cutting Technique
Slice the picanha against the grain after cooking. This helps to shorten the muscle fibers and makes the meat more tender.
Grilling Technique
Grill over medium-high heat, initially with the fat cap facing down to render and baste the meat. Rotate and adjust the heat as needed to achieve a nice sear without burning the fat.
Resting the Meat
Allow the picanha to rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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