Picanha
A prime cut of beef, highly prized in Brazilian barbecue for its flavor and tenderness.
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.
Faisão Churrascaria
The popularity of Picanha is closely tied to the development of the Churrasco tradition in Southern Brazil, influenced by the gaucho culture and their cattle ranching practices. Utilizing specific cuts like Picanha was part of a broader movement to maximize the use of the entire animal, reflecting resourcefulness and culinary ingenuity.
Picanha is a centerpiece of Brazilian Churrasco (barbecue) culture, deeply interwoven with social gatherings, celebrations, and national identity.
Churrasco Tradition
Picanha is almost always cooked as part of a churrasco, a social event where various cuts of meat are grilled and served rodizio-style (sliced directly onto the plate). It's a communal dining experience, emphasizing shared enjoyment.
Social Significance
Sharing Picanha is a sign of hospitality and friendship in Brazil. It's often the preferred cut of meat for special occasions, family gatherings, and festive celebrations.
Culinary Pride
Brazilians take immense pride in their barbecue traditions, and Picanha represents the pinnacle of that culinary art. It's a symbol of Brazilian gastronomy and a source of national pride.
Picanha boasts a rich, beefy flavor profile with a pronounced savory taste enhanced by the rendered fat cap. Simple seasoning allows the natural flavors to shine.
The primary flavor is that of high-quality beef, offering a robust and slightly mineral taste. The fat cap, when properly rendered, imparts a buttery, melt-in-your-mouth texture and adds layers of umami and richness. Typically, only coarse salt is used, bringing out the beef's inherent flavors without overpowering it. Sometimes a touch of garlic powder or other mild spices are used, but traditionally it's minimal.
Choosing the Right Cut
Look for Picanha with a generous, even fat cap that covers almost the entire cut. The fat should be firm and white, not yellow or discolored. Also, ensure the cut is triangular in shape and not excessively thin.
Scoring the Fat Cap
Before seasoning, score the fat cap in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render evenly and prevents the Picanha from curling during grilling.
Salting Correctly
Use coarse sea salt and apply it generously to all sides of the Picanha, especially the fat cap, about 30-60 minutes before grilling. This allows the salt to penetrate the meat and enhances the flavor.
Grilling Technique
Grill the Picanha over high heat, fat-cap side down first, until the fat is golden brown and crispy. Then, flip and cook to your desired level of doneness. Avoid overcooking, as Picanha is best served medium-rare to medium.
Slicing Against the Grain
After grilling, let the Picanha rest for 10 minutes before slicing. Always slice against the grain to ensure maximum tenderness. This cuts through the muscle fibers, making the meat easier to chew.
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