Picanha
Grilled 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.
Primo
The exact origins of picanha are somewhat debated, but it's widely believed to have gained popularity in Brazil in the mid-20th century. It is said to have been 'discovered' by butchers who realized the potential of this specific cut and began promoting it.
Picanha is deeply ingrained in Brazilian churrasco culture, representing a cornerstone of the Brazilian barbecue experience and a symbol of celebration and communal dining.
Churrasco Staple
Picanha is almost always present at churrascos (Brazilian barbecues), playing a central role in the culinary tradition.
Rodizio Style
It's frequently served rodizio-style, where waiters circulate with skewers of grilled meat, slicing portions directly onto diners' plates.
Social Gathering
Sharing picanha at a churrasco is more than just a meal; it's a social event that strengthens bonds between family and friends.
Picanha offers a rich, beefy flavor enhanced by a generous layer of fat that renders beautifully during cooking. It is known for its tenderness and distinct savory taste.
The primary flavor of picanha is rich and beefy. The fat cap, when properly rendered, contributes a buttery and slightly nutty flavor that complements the lean meat. Often seasoned simply with coarse salt, the natural flavors of the beef are the highlight. The grilling process adds a smoky dimension, enhancing the overall taste profile. High quality meat will have marbling within the steak too.
Fat Cap Management
Don't trim the fat cap too much! A generous fat cap is essential for flavor and moisture. Score the fat cap in a crosshatch pattern to help it render during grilling. The fat side should be grilled first to render down into the meat.
Salting Technique
Use coarse sea salt liberally. The salt draws out moisture and creates a flavorful crust. Season generously just before grilling.
Grilling Temperature
Grill over high heat to sear the outside and lock in juices. Start with the fat cap facing down and then reduce heat or move it further away from the heat to slowly cook the center.
Slicing Against the Grain
Always slice picanha against the grain for maximum tenderness. This shortens the muscle fibers, making it easier to chew.
Resting the Meat
Allow the picanha to rest for a few minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
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