Picanha
Grilled Picanha steak, a popular Brazilian cut of beef known for its flavorful fat cap.
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.
Picanha emerged as a favored cut in Brazil during the mid-20th century, coinciding with the rise of churrascarias (barbecue restaurants). Its popularity grew as a less expensive yet flavorful alternative to other prime cuts, quickly becoming a staple in Brazilian cuisine. The precise origin of the name 'picanha' is debated, potentially linking to a branding iron used to mark cattle.
Picanha is deeply ingrained in Brazilian barbecue culture (churrasco) and is often considered one of the most prized cuts. It's a centerpiece of celebrations, gatherings, and everyday meals, reflecting a love for simple, flavorful food shared among friends and family.
Churrasco Staple
Picanha is almost always present at a churrasco, a Brazilian barbecue, often cooked on skewers over an open flame. It is typically served sliced directly from the skewer.
Social Gathering Food
Sharing picanha is a social event. The act of grilling and serving the meat fosters a sense of community and celebration.
Appreciation for Quality Beef
The emphasis on simple seasoning highlights the Brazilian appreciation for the quality and flavor of the beef itself. Picanha showcases the best of Brazilian cattle raising.
Picanha is known for its rich, beefy flavor, enhanced by the rendering of its signature fat cap during grilling. The salt seasoning brings out the natural umami of the beef, resulting in a savory and intensely satisfying experience.
The primary flavor is rich, beefy, and savory, derived from the muscle itself and the generous layer of fat. The fat cap, when properly grilled, renders and bastes the meat, adding a buttery, melt-in-your-mouth texture and flavor. The seasoning is typically coarse salt, which draws out moisture and intensifies the beef's natural flavors. Minimal additional seasoning allows the quality of the beef to shine.
Choosing the Right Cut
Look for a picanha with a thick, even fat cap of at least 1/2 inch. The fat should be firm and white, indicating good quality. The meat itself should be a vibrant red.
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 grilling. Be careful not to cut into the meat.
Grilling Technique
Grill the picanha over medium-high heat, fat cap side down first, until the fat is golden brown and crispy. Then, flip and cook to your desired level of doneness. Use a meat thermometer to ensure accuracy.
Slicing Against the Grain
After grilling, slice the picanha against the grain to ensure tenderness. The grain of the meat runs in a different direction on the cap compared to the meat, so be sure to check before slicing.
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