Picanha
A prime cut of beef, typically grilled and known for its 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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Churrascaria Vila Moreira
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Picanha's emergence as a prized cut is relatively recent. While cattle ranching has a long history in South America, the specific identification and popularization of picanha as a distinct and desirable cut of beef is attributed to Brazilian churrascarias (barbecue restaurants). It gained prominence in the mid-20th century and has since become a staple of Brazilian barbecue.
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Picanha is deeply intertwined with Brazilian churrasco culture, representing a symbol of celebration, communal dining, and high-quality meat. It's a cornerstone of the Brazilian BBQ experience.
Churrasco Tradition
Picanha is a must-have at any authentic Brazilian churrasco. The churrasco is not just a meal; it's a social gathering where family and friends come together to enjoy expertly grilled meats.
Preparation and Presentation
The traditional preparation involves skewering the picanha into a crescent shape and grilling it over charcoal or wood. The meat is often carved table-side by a 'churrasqueiro,' adding to the theatrical and festive atmosphere.
Symbol of Quality
Picanha is often seen as a premium cut, representing a higher standard of beef and culinary skill. Serving picanha is often a sign of generosity and hospitality.
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Picanha boasts a rich, beefy flavor enhanced by a generous cap of fat that renders during cooking, basting the meat with its own juices. This fat contributes significantly to the tenderness and overall taste profile.
The primary flavor is intensely beefy, often described as slightly nutty due to the marbling and fat content. The fat cap, when properly rendered, provides a buttery, savory flavor that complements the lean meat. Seasoning is typically simple, often just coarse salt, allowing the natural flavor of the beef to shine through. High-quality picanha will have a clean, umami-rich taste without any off-flavors.
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Sourcing the Right Cut
Look for picanha with a thick, even fat cap (about 1/2 inch to 1 inch) and good marbling throughout the meat. The fat should be firm and white, not yellow or discolored.
Salt Selection and Application
Use coarse sea salt or kosher salt for seasoning. Apply it generously about 30-60 minutes before grilling to allow it to penetrate the meat. Some chefs prefer to salt right before grilling to prevent drawing out moisture.
Grilling Technique
Grill over high heat to sear the outside and render the fat. The goal is to achieve a crispy crust and a medium-rare to medium internal temperature (130-140°F). Rotate the skewer frequently to ensure even cooking.
Slicing Against the Grain
Always slice the picanha against the grain to maximize tenderness. The grain of the meat runs in a specific direction, and cutting perpendicular to it shortens the muscle fibers, making it easier to chew.
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