Picanha
A popular cut of beef, known for its tenderness and flavor.
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 history is relatively recent, emerging as a popular cut of beef in Brazil during the mid-20th century. Its rise coincides with the development of modern Brazilian churrasco and a growing appreciation for flavorful, well-marbled beef cuts.
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Picanha is deeply intertwined with Brazilian churrasco culture, representing a prized cut served in rodízio-style restaurants and at home barbecues. Its popularity signifies a celebration of food, family, and social gatherings.
Churrasco Staple
Picanha is arguably the most iconic cut in Brazilian churrasco, typically skewered and grilled over an open flame. It is often the star of the meal, signifying quality and culinary expertise.
Social Gathering Food
Eating Picanha is a social experience, often enjoyed with friends and family at barbecues. The communal act of grilling and sharing the meat is a central part of Brazilian culture.
Symbol of Abundance
Serving Picanha can be seen as a gesture of generosity and hospitality, representing a willingness to share the best cuts of meat with guests. It implies wealth and is used at celebrations.
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Picanha boasts a rich, beefy flavor profile enhanced by the signature fat cap, which renders during cooking to create a succulent and intensely savory experience.
The primary flavor is undeniably beef, amplified by the fat cap that adds a buttery richness. When cooked properly, the exterior develops a slightly charred crust, providing a textural and flavor contrast. Salt is the most common seasoning, allowing the natural flavors of the beef to shine through. Simple preparations, like salt and pepper, are preferred to showcase the quality of the cut.
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Fat Cap is Key
Do not trim the fat cap! It's crucial for flavor and moisture. Score the fat cap in a crosshatch pattern to help it render during cooking.
Salt Generously
Use coarse sea salt liberally to season the Picanha. This enhances the natural flavors of the beef and helps create a delicious crust.
Grill Over High Heat
Cook Picanha over high heat for a beautiful sear and to render the fat cap. Monitor the internal temperature carefully to avoid overcooking. Medium-rare to medium is ideal (130-140°F / 54-60°C).
Slice Against the Grain
After cooking, slice the Picanha against the grain for maximum tenderness. The direction of the grain changes slightly across the cut, so pay close attention.
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