Picanha
A classic Brazilian BBQ cut, likely available as it's a common BBQ offering.
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's origins are relatively modern, gaining popularity in Brazilian churrascarias (barbecue restaurants) in the mid-20th century. The exact origin story is somewhat anecdotal, often attributed to a clever butcher who popularized the cut. It quickly became a staple of Brazilian barbecue, showcasing the country's love for beef and open-fire cooking.
Picanha is more than just a cut of beef in Brazil; it's a symbol of Brazilian barbecue culture and social gatherings. It's a centerpiece of 'churrascos,' where families and friends gather to enjoy grilled meats and celebrate together.
Churrasco Staple
Picanha is arguably the most prized cut in a Brazilian churrasco. It's often the first cut served, setting the tone for the entire meal.
Social Gathering Focus
The preparation and consumption of picanha are central to Brazilian social gatherings. It's a shared experience, with everyone contributing to the cooking and enjoying the meal together.
Symbol of Prosperity
Serving picanha is often seen as a sign of generosity and abundance. It's a way to show hospitality and impress guests.
Picanha boasts a rich, beefy flavor with a pronounced savory quality derived from its fat cap. When cooked properly, the rendered fat imbues the meat with a buttery, almost nutty taste that complements the inherent flavor of the beef.
The flavor is primarily derived from the cut itself: a triangular muscle with a thick layer of fat on top. The fat cap, when rendered during cooking, bastes the meat and infuses it with flavor. The beef itself has a robust, slightly gamey flavor profile. Salt is the primary seasoning, allowing the natural flavors to shine. Sometimes, a touch of garlic or other simple spices are added, but the focus remains on the quality and flavor of the beef.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern without cutting into the meat. This allows the fat to render more evenly and prevents the meat from curling during cooking.
Salting Properly
Use coarse sea salt generously, especially on the fat cap. Allow the salt to sit for at least 30 minutes before cooking to allow it to penetrate the meat.
Cooking to Medium-Rare
Picanha is best served medium-rare. Overcooking will dry it out and toughen the meat. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C).
Slicing Against the Grain
After cooking, rest the picanha for 10-15 minutes before slicing. Slice against the grain for maximum tenderness.
Grilling Technique
Grill over high heat, fat-side down first, to render the fat. Then, flip and cook to desired doneness. Alternatively, cook using the indirect heat method for a more even cook.
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