Picanha
A cut of beef popular 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.
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Picanha's origins are intertwined with the development of Brazilian cattle ranching, particularly in the southeastern regions. It's a cut that gained popularity due to its unique fat cap and the gaucho tradition of churrasco, where different cuts of beef are grilled over an open fire.
Picanha is deeply embedded in Brazilian culture, often associated with celebrations, gatherings, and the social experience of churrasco. It represents a high-quality cut of meat, shared among friends and family.
Churrasco Staple
Picanha is a centerpiece of Brazilian churrascos, a barbecue style where various cuts of meat are grilled on skewers over hot coals.
Social Gathering
Enjoying picanha is a social activity, often involving friends and family gathered around the grill, sharing food and conversation.
Symbol of Quality
Picanha is considered a premium cut of beef, often reserved for special occasions or celebrations, signifying abundance and generosity.
Picanha offers a rich, beefy flavor complemented by the rendered fat cap, creating a juicy and savory experience. Simple seasoning, typically just coarse salt, allows the natural flavors of the beef to shine.
The primary flavor profile is intensely beefy, enhanced by the umami and richness of the fat cap. When grilled properly, the exterior develops a flavorful crust while the interior remains tender and juicy. The coarse salt draws out moisture and intensifies the beef's natural taste. The rendering fat imparts a buttery texture and adds to the overall flavor complexity. The side dishes, like rice, beans and farofa, usually provide starchy and savory complements.
Fat Cap Preservation
Do not remove too much of the fat cap. Aim for about ¼ to ½ inch of fat to remain, as it contributes significantly to the flavor and moisture during grilling.
Salt Application
Use coarse sea salt generously, but only shortly before grilling, to prevent the meat from drying out. Apply it evenly to all sides, including the fat cap.
Grilling Technique
Grill over medium-high heat, initially fat-side down, to render the fat. Flip and cook to your desired doneness, using a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Resting Period
Allow the picanha to rest for at least 10 minutes after grilling before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful eating experience.
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