Picanha
Grilled Picanha steak, a popular cut of beef in Brazil.
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.
Santa Rita
Picanha's popularity in Brazil is relatively recent, becoming a sought-after cut in the mid-20th century. Its rise coincided with the increased availability of refrigerated transport and improved butchering techniques, allowing for wider distribution and consistent quality. It is heavily influenced by the Gaucho traditions of southern Brazil with their preference for grilling meats.
Picanha is deeply ingrained in Brazilian churrasco culture, representing a communal and celebratory meal. It's a symbol of abundance and hospitality, often served at barbecues and special occasions.
Churrasco Tradition
Picanha is a cornerstone of Brazilian churrasco, a style of barbecue where various cuts of meat are grilled over charcoal or wood. The sharing of grilled meats is a central part of the social gathering.
Rodízio Service
In rodízio-style restaurants (all-you-can-eat), picanha is often the star attraction. Servers circulate with skewers of grilled meat, carving slices directly onto diners' plates. This interactive dining experience is very popular.
Social Gatherings
Picanha is frequently served at family gatherings, celebrations, and sporting events, symbolizing a time for togetherness and enjoyment.
Picanha is prized for its rich, beefy flavor and the rendered fat cap that provides a burst of savory goodness. The simple seasoning highlights the meat's natural taste.
The core flavor is intensely beefy, amplified by the fat cap (capa de gordura) which melts and bastes the meat during grilling. Salt is the primary seasoning, enhancing the inherent savory notes. When cooked properly, the inside is tender and juicy, while the exterior has a delicious crust with caramelized fat. Some variations may incorporate garlic or herbs, but simplicity is key to showcasing the beef's quality.
Choosing the Right Cut
Look for a picanha with a thick, even layer of fat (about 1 cm thick) covering one side. The fat should be white and firm, not yellow or soft. The meat itself should be a vibrant red color.
Proper Slicing
Slice the picanha *against* the grain, creating steaks about 1-2 inches thick. This shortens the muscle fibers, making the meat more tender. Before grilling, fold the steaks into a 'C' shape (with the fat on the outside) and skewer them.
Grilling Technique
Grill the picanha over high heat, fat-side down 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 accuracy.
Salt Generously
Coarse sea salt is traditionally used to season picanha. Apply a generous amount of salt just before grilling, as salt draws out moisture if applied too far in advance.
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