Picanha
A prized cut of beef, especially popular in Brazil. Typically grilled or roasted, known for its rich flavor and tenderness.
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 origins are somewhat shrouded in mystery, but it is believed to have gained popularity in Brazil in the mid-20th century. Butchers began separating this specific cut, previously part of a larger rump roast, recognizing its unique flavor and texture when grilled. Its rise coincided with the increasing popularity of churrascarias (Brazilian steakhouses) and the gaucho grilling tradition.
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Picanha is deeply ingrained in Brazilian barbecue culture and is considered a premium cut, often reserved for special occasions and celebrations.
Churrasco Staple
Picanha is arguably the most popular cut at Brazilian churrascarias, where skilled grillmasters (churrasqueiros) expertly cook it over open flames and carve it tableside.
Social Gathering Food
Barbecuing picanha is a social event in Brazil, bringing families and friends together to enjoy good food and company. It's a symbol of hospitality and celebration.
Regional Variations
While the basic preparation remains consistent, some regional variations may exist in terms of wood used for grilling, side dishes served, or specific grilling techniques.
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Picanha is known for its robust beefy flavor and a rich, rendered fat cap that imparts a buttery and savory taste. The grilling process adds smoky notes.
The primary flavor of picanha is a deeply savory, rich beef flavor. The generous fat cap renders during cooking, basting the meat and adding a luxurious, buttery flavor. Salt is the primary seasoning, allowing the natural beef flavor to shine. Grilling over charcoal or wood adds a smoky dimension, enhancing the overall taste profile. There are usually no other ingredients involved, as the meat shines on its own.
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Cutting Against the Grain
Slice the picanha against the grain after grilling for maximum tenderness. Identifying the grain direction is crucial.
Scoring the Fat Cap
Scoring the fat cap in a crosshatch pattern helps it render evenly and prevents the meat from curling during grilling.
Salting Technique
Use coarse sea salt generously. Some prefer to salt the meat well in advance, while others prefer to salt it just before grilling to avoid drawing out moisture.
Temperature Control
Maintaining a medium-high heat is important for achieving a good sear on the outside while keeping the inside juicy and medium-rare to medium.
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