Picanha
A prime cut of beef, highly prized in Brazilian barbecue. Usually the first cut served during the rodizio.
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 Mão de Vaca
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The popularity of Picanha is linked to the rise of Brazilian churrasco, influenced by the gaucho traditions of Southern Brazil. Gauchos, skilled horsemen and cattle ranchers, developed the art of grilling meat over open fires. Picanha's prominence grew alongside the spread of churrascarias and rodizio-style dining experiences.
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Picanha is deeply embedded in Brazilian barbecue culture, representing a celebration of meat, community, and tradition. It's not just a meal; it's an experience shared with family and friends.
Churrasco Staple
Picanha is almost always the first cut served in a rodizio churrascaria, setting the tone for the meal and showcasing the quality of the meat.
Social Gathering
Barbecues featuring picanha are often large, social gatherings where people come together to enjoy food, drinks, and conversation. The act of grilling and sharing the meat is a central part of the experience.
Symbol of Abundance
In Brazilian culture, a large cut of picanha symbolizes abundance and prosperity, often reserved for special occasions and celebrations.
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Picanha boasts a rich, beefy flavor profile enhanced by a signature fat cap that renders during cooking, creating a juicy and intensely savory experience.
The dominant flavor is undeniably beef, with a pronounced umami. The fat cap, crucial for the authentic taste, melts during cooking, basting the meat and imparting a buttery, almost nutty richness. Simple seasonings, typically just coarse salt, allow the natural flavors of the beef to shine. When cooked properly, the meat has a slightly smoky char on the outside and a tender, flavorful interior.
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Selecting the Cut
Choose a picanha with a generous fat cap, at least 1 cm thick. The fat is essential for flavor and moisture.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern. This helps the fat render evenly and prevents the meat from curling during cooking.
Proper Seasoning
Use coarse sea salt liberally. Apply it about 30-60 minutes before cooking to allow it to penetrate the meat. Avoid other spices, at least initially, to let the beef flavor shine.
Cooking Method
Traditionally, picanha is cooked over hot charcoal or wood, rotating regularly to achieve even cooking. A reverse sear method (low and slow followed by high heat) also works well.
Slicing Against the Grain
After cooking, slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers, making the meat easier to chew.
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