Picanha
A prime cut of beef, a staple of Brazilian churrasco.
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 prominence in Brazilian cuisine is relatively recent, gaining popularity in the mid-20th century. Its rise coincided with the development of churrasco culture, where various cuts of meat are grilled over an open flame. The name likely originates from the 'picana,' a goading stick used by cattle ranchers in southern Brazil.
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Picanha is intrinsically linked to Brazilian churrasco, a social gathering centered around grilling and sharing food. It's a celebratory dish, often enjoyed during family gatherings, special occasions, and at churrascarias (Brazilian steakhouses).
Churrasco Culture
Picanha is a cornerstone of the churrasco experience, where various cuts of meat are skewered and grilled over an open flame. Gauchos (Brazilian cowboys) traditionally prepared meat this way, and the tradition has evolved into a widespread culinary practice.
Social Gathering
Churrascos are more than just meals; they are social events where friends and family come together to enjoy food, drinks, and conversation. The preparation and consumption of picanha are integral to this social dynamic.
Status Symbol
While widely enjoyed, picanha is considered a prime cut of beef and is sometimes seen as a symbol of prosperity and celebration, especially when enjoyed in a high-end churrascaria.
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Picanha boasts a rich, beefy flavor enhanced by the fat cap which renders during cooking. The taste is savory and robust, with a buttery texture contributed by the rendered fat.
The primary flavor is that of high-quality beef, amplified by the rendered fat cap. The fat contributes a buttery, slightly nutty flavor. Simple seasonings like coarse salt are commonly used to enhance the natural flavor of the meat, rather than masking it. The grilling process imparts a smoky char to the exterior, adding another layer of complexity.
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Fat Cap Preparation
Score the fat cap in a crosshatch pattern to allow the fat to render evenly and prevent curling during cooking. Be careful not to cut into the meat itself.
Grilling Technique
Grill the picanha over high heat to sear the exterior and then move it to a cooler part of the grill to cook to the desired internal temperature. Rotate the meat frequently for even cooking.
Slicing Against the Grain
After resting, slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers and makes it easier to chew.
Internal Temperature
Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium, and 140-145°F (60-63°C) for medium-well. Use a meat thermometer for accuracy.
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