Picanha
A prime cut of beef, grilled and often considered one of the best cuts in Brazilian BBQ. Served sliced.
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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Brazilian churrasco, the style of barbecue that made picanha famous, has roots in the tradition of gauchos, the nomadic cowboys of South America. These cowboys would roast large cuts of meat over open fires, and this tradition evolved into the modern-day churrascarias where picanha reigns supreme.
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Picanha is more than just a cut of meat in Brazil; it's a symbol of celebration, sharing, and Brazilian culinary identity. It's a centerpiece of churrascos, social gatherings where family and friends come together to enjoy food, drink, and conversation.
Churrasco Culture
Picanha is the star of the Brazilian churrasco, a barbecue style that emphasizes high-quality cuts of meat grilled over charcoal or wood. Churrascos are social events, typically involving large groups of people and a relaxed, festive atmosphere.
Social Gathering
Sharing picanha is a communal experience in Brazil. Carvers, often called 'churrasqueiros,' expertly slice and serve the meat directly onto diners' plates, creating a sense of connection and shared enjoyment.
National Pride
Picanha is a source of national pride in Brazil, representing the country's culinary heritage and its love for good food and good company. It is frequently served in restaurants specializing in Brazilian cuisine worldwide.
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Picanha offers a rich, beefy flavor with a pronounced savory character. The fat cap, when properly rendered, adds a luxurious buttery and umami element to each slice.
The primary flavor profile is intensely beefy, enhanced by the fat cap which melts and bastes the meat during grilling. Salt is the main seasoning, highlighting the natural flavors of the beef. The fat, when properly rendered, contributes a buttery, nutty richness. Minimal seasoning allows the quality of the beef to shine.
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Scoring the Fat Cap
Score the fat cap in a crosshatch pattern without cutting into the meat. This helps the fat render evenly and prevents it from curling during grilling. This also allows for better seasoning penetration.
Salting the Meat
Use coarse sea salt liberally, applying it at least 30 minutes before grilling, or even up to a few hours for better penetration. Don't be afraid to use a generous amount; the salt will help create a flavorful crust and tenderize the meat.
Grilling Technique
Grill over high heat, fat-side down first, until the fat is rendered and golden brown. Then, flip and grill to your desired level of doneness (medium-rare to medium is recommended). Resting the meat is crucial for retaining juices. Slice against the grain for maximum tenderness.
Slicing Against the Grain
It is important to note which way the grain of the meat runs when slicing the picanha. Slicing against the grain will result in a more tender bite. Pay close attention when slicing!
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