Picanha Premium
Premium cut of Picanha steak, grilled to perfection. Served with traditional sides.
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 gained prominence in Brazil in the mid-20th century. It's said that a butcher in São Paulo identified the cut and popularized it, recognizing its unique flavor and tenderness when prepared correctly. The availability of ample pastureland for cattle raising contributed to its popularity.
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Picanha is deeply embedded in Brazilian churrasco culture, representing a celebratory and communal dining experience. It's often associated with social gatherings, family meals, and special occasions.
Churrasco Tradition
Picanha is a cornerstone of Brazilian churrasco, a barbecue tradition where various cuts of meat are grilled over an open flame, usually charcoal. The meat is often served rodizio-style, where waiters circulate with skewers and carve portions directly onto diners' plates.
Social Gathering
Sharing picanha is a social ritual in Brazil, bringing people together for a shared culinary experience. The grilling and serving process is often a collaborative effort, emphasizing community and togetherness.
Pride in Meat Quality
Brazilians take pride in the quality of their beef, and picanha is often seen as a prime example of this. Selecting a good cut of picanha and preparing it properly are considered essential skills for any serious cook.
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Picanha Premium offers a robust, beefy flavor with a rich, fatty profile complemented by subtle smoky notes from grilling. The traditional sides usually offer contrasting flavors, such as savory, tangy, and fresh notes.
The primary flavor is derived from the cut itself - the fat cap (coulotte) renders during grilling, basting the meat and infusing it with intense beefy flavor. Salt is the most common seasoning, enhancing the natural taste of the beef. The grilling process adds a smoky char to the exterior. Traditional sides often include rice, beans, farofa (toasted cassava flour), and vinaigrette (a tangy tomato and onion salad) to provide balance and complexity.
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Fat Cap is Key
Ensure the picanha has a generous fat cap (about 1/4 to 1/2 inch thick). This fat renders during cooking, keeping the meat moist and flavorful.
Proper Slicing
When slicing the picanha before grilling (often done in a horseshoe shape), cut against the grain to maximize tenderness. This breaks down the muscle fibers.
Grilling Technique
Grill over medium-high heat. Sear the fat cap first to render the fat. Monitor the internal temperature and aim for medium-rare (130-135°F) or medium (140-145°F) for optimal tenderness.
Resting the Meat
Allow the picanha to rest for 5-10 minutes after grilling before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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