Cupim
A cut of beef from the hump of a zebu cattle, slow-cooked to render its fat and create a rich, flavorful experience.
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
Cupim's history is intertwined with the introduction of Zebu cattle to Brazil, primarily from India, in the late 19th and early 20th centuries. These cattle thrived in the Brazilian climate, and their distinctive hump became a prized cut for barbecue due to its rich fat content. The dish evolved as a way to utilize this specific cut of meat, adapting techniques from traditional Brazilian churrasco.
Cupim is deeply embedded in Brazilian barbecue culture, particularly in the states where Zebu cattle are prevalent. It's often a centerpiece of churrascos and gatherings, symbolizing abundance and shared enjoyment.
Social Gatherings
Cupim is a dish for sharing. It's commonly served at churrascos, where family and friends gather to enjoy grilled meats and celebrate together.
Regional Pride
The preparation and appreciation of Cupim vary slightly by region, reflecting local barbecue traditions and preferences. It's a point of pride for many Brazilians.
Churrasco Staple
As a staple in Churrasco, it showcases the Brazilian appreciation for quality beef and skillful grilling techniques.
Cupim offers a rich, savory, and beefy flavor profile, characterized by its tender texture and the melt-in-your-mouth sensation from the rendered fat.
The dominant flavor is intensely beefy, enriched by the rendered fat. The slow cooking process allows the fat to permeate the meat, creating a juicy and flavorful experience. Often seasoned simply with coarse salt, the natural flavor of the beef shines through. Subtle smoky notes may be present depending on the cooking method (grilling or smoking).
Low and Slow
The key to tender Cupim is slow cooking at a low temperature. This allows the fat to render properly and the meat to become incredibly tender. Aim for a cooking temperature between 225-275°F (107-135°C).
Proper Seasoning
While the flavor of the beef is paramount, don't skimp on the seasoning. Coarse salt is the most traditional, but consider adding other spices like garlic powder, black pepper, or paprika for extra flavor.
Resting Period
After cooking, allow the Cupim to rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful final product.
Slicing Against the Grain
To maximize tenderness, slice the cupim against the grain when serving. This shortens the muscle fibers and makes it easier to chew.
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