Picanha
A prime cut of Brazilian beef, known for its rich flavor and tender texture. Often served grilled.
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 intertwined with the history of cattle ranching in Brazil, particularly the churrasco tradition. The cut itself wasn't always prized, often being discarded or used in less desirable preparations. Its popularity grew in the mid-20th century, becoming a staple of Brazilian barbecue.
Picanha is deeply embedded in Brazilian barbecue culture, particularly the churrasco. It is considered one of the most desirable cuts and is often the highlight of a churrascaria experience, representing abundance and celebration.
Churrasco Staple
Picanha is almost always present at a traditional Brazilian churrasco, often skewered and cooked over an open flame.
Social Gathering Food
Eating picanha is often a social event, shared among family and friends, reinforcing communal bonds.
Symbol of Prosperity
Due to its high quality and popularity, picanha is often associated with special occasions and celebrations, symbolizing prosperity and good fortune.
Picanha is characterized by its rich, beefy flavor derived from the fat cap, combined with a tender texture. The simplicity of seasoning allows the quality of the beef to shine.
The primary flavor comes from the beef itself, enhanced by the fat cap which renders during cooking, basting the meat and adding a deep, savory richness. Common seasonings are coarse sea salt, sometimes garlic powder, and occasionally a touch of black pepper. The simple seasoning profile allows the natural flavor of the beef to be the star.
Cutting Against the Grain
Always slice the picanha against the grain after cooking to maximize tenderness. The grain runs lengthwise, so cut perpendicular to it.
Fat Cap is Key
Do not remove the fat cap before cooking. It renders and bastes the meat, adding flavor and moisture. Score the fat cap in a crosshatch pattern to help it render evenly.
Salting Technique
Use coarse sea salt liberally before grilling. The salt helps to form a crust and enhances the beef's natural flavor. Apply the salt about 30-60 minutes before cooking.
Temperature Control
Grill over medium-high heat for even cooking. Avoid flare-ups to prevent burning the fat cap. Rotate the picanha regularly for uniform cooking.
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