Picanha
Picanha, a prime cut of beef popular in Brazil.
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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Assadão do Val
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The history of Picanha is somewhat anecdotal, but it's believed to have originated in the state of São Paulo. Cattle ranchers would identify the cut and appreciate its unique flavor profile. Its popularity spread throughout Brazil and eventually worldwide, becoming a staple in Brazilian churrascarias.
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Picanha is deeply ingrained in Brazilian churrasco (barbecue) culture, often considered the king of the grill. It symbolizes celebration, gathering, and sharing good food with friends and family.
Churrasco Staple
Picanha is almost always present at a traditional Brazilian churrasco, served alongside other cuts of meat, sides, and drinks like caipirinhas.
Social Gathering
Churrascos are social events, and Picanha is a dish meant to be shared, fostering a sense of community and celebration.
Rodizio Style
Many churrascarias serve Picanha rodizio style, where waiters bring skewers of meat to the table and slice off portions for diners.
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Picanha is known for its rich, beefy flavor enhanced by the cap of fat that renders during cooking, creating a tender and juicy texture.
The main flavor is intensely beefy, with a subtle sweetness from the fat. The fat cap, when cooked correctly, crisps up and adds a salty, savory richness that complements the lean meat underneath. Minimal seasoning, typically just coarse salt, allows the natural flavor of the beef to shine. Some variations include garlic or herb rubs, but purists prefer simple salt.
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Fat Cap Retention
Don't trim the fat cap too much! This is where much of the flavor comes from. Score the fat in a crosshatch pattern to allow the fat to render evenly.
Grilling Technique
Grill over high heat, fat side up first, to render the fat and create a crispy crust. Then, flip and cook to your desired level of doneness. Use a meat thermometer for accurate results.
Slicing Against the Grain
After grilling, let the Picanha rest for a few minutes before slicing. Slice against the grain to ensure a tender bite.
Salt Application
Use coarse sea salt and apply it generously right before grilling. The salt helps to draw out moisture and create a flavorful crust.
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