Picanha
Grilled Picanha cut of beef, a popular Brazilian barbecue item.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Alazao
Picanha's rise to fame is relatively recent, gaining prominence in the mid-20th century in Brazilian churrascarias. Its popularity is linked to the development of the Brazilian beef industry and the evolution of barbecue techniques focusing on showcasing the natural flavor of the meat.
Picanha is a cornerstone of Brazilian churrasco (barbecue) culture and is often considered the king of Brazilian cuts. It represents a celebration of simple, high-quality ingredients and communal dining.
Churrasco Staple
Picanha is almost always present at Brazilian churrascos, barbecues where various cuts of meat are grilled over charcoal. It is a symbol of celebration, gathering, and sharing food with loved ones.
Societal Status
The quality of the picanha served at a churrasco often reflects the host's status and generosity. Serving well-marbled, properly cooked picanha is a sign of respect and appreciation for the guests.
Cooking Style
The traditional method of grilling picanha involves skewering the whole cut into a crescent shape and rotating it over the fire. It is also commonly cut into steaks and grilled. Both methods prioritize even cooking and rendering the fat cap.
Picanha offers a rich, beefy flavor enhanced by its thick cap of fat, which renders during cooking, basting the meat and creating a succulent and flavorful experience. The flavor profile is primarily savory, with subtle notes of beef fat and a hint of salt.
The primary flavor is that of high-quality beef, intensified by the rendered fat. The fat cap contributes a buttery and rich mouthfeel. Typically, only coarse salt is used as seasoning, allowing the natural flavor of the beef to shine. When cooked correctly, the outer layer develops a slightly crispy crust with a smoky char, while the interior remains tender and juicy.
Selecting the Cut
Choose a picanha cut with a thick, even fat cap (about 1 cm thick). Look for well-marbled meat with a vibrant red color. The cut should be relatively small and triangular, indicating it's from a younger animal.
Salting Properly
Use coarse sea salt generously on all sides of the picanha about 30-60 minutes before grilling. This allows the salt to penetrate the meat and enhance its flavor. Avoid using other seasonings that might mask the natural taste of the beef.
Grilling Technique
Grill picanha over medium-high heat, fat-side down first, to render the fat and create a crispy crust. Flip and cook to your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare, 135-140°F for medium.
Resting is Key
After grilling, allow the picanha to rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
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