Picanha
Prime cut of sirloin, seasoned and roasted to perfection.
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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Fogo de Chão Brazilian Steakhouse
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Picanha emerged as a popular cut in Brazil due to the resourceful butchering practices adopted by Brazilian cowboys (gaúchos) who sought to maximize the flavorful cuts of beef available to them. It wasn't initially prized; however, as refrigeration improved and Brazilian barbecue (churrasco) gained popularity, Picanha became a symbol of quality and skillful grilling.
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Picanha is deeply ingrained in Brazilian culture, particularly within the context of churrasco. It is often considered the 'queen' or 'noble' cut of the barbecue and is associated with gatherings, celebrations, and the sharing of food with family and friends.
Churrasco Staple
Picanha is almost always present at a Brazilian churrasco (barbecue). It's considered one of the premium cuts and is usually the highlight of the meal.
Social Gathering
Sharing Picanha is a social experience. The preparation and serving are often communal, with the carver slicing thin pieces directly onto diners' plates.
Symbol of Prosperity
In Brazil, serving a high-quality Picanha can be seen as a sign of generosity and prosperity, showcasing the host's ability to provide a quality dining experience.
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Picanha boasts a rich, beefy flavor profile, enhanced by a thick cap of fat that renders during cooking, creating a succulent and deeply savory experience.
The primary flavor is that of high-quality beef, characterized by a robust umami taste. The fat cap, when rendered properly, contributes a buttery, nutty flavor and aroma, adding to the overall richness. The seasoning, usually coarse salt, intensifies the natural flavors of the beef without masking them. Some variations might include garlic or other herbs to subtly complement the beef.
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Fat Cap is Key
Do not trim the fat cap too much! This is where much of the flavor comes from. Score the fat cap in a crosshatch pattern to help it render evenly.
Salt it Right
Use coarse sea salt and apply it generously right before grilling. The salt helps to create a flavorful crust and draw out moisture.
Grill it Hot
Grill over high heat for a good sear, then move to a cooler part of the grill to finish cooking to your desired doneness. Aim for medium-rare to medium.
Cut Against the Grain
Always slice the Picanha against the grain for maximum tenderness. This breaks down the muscle fibers, making it easier to chew.
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