Picanha
A cut of beef popular in Brazil, grilled and often served with sides like rice, beans, and farofa.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The origins of Picanha are somewhat murky, but its popularity surged in Brazil during the mid-20th century. It's believed that butchers in Brazil began isolating and showcasing this cut, recognizing its unique flavor and texture when grilled. The churrasco tradition played a key role in elevating picanha to its iconic status.
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Picanha is deeply ingrained in Brazilian barbecue culture (churrasco). It's often considered the 'queen' or 'prime cut' of a churrasco, representing a celebration of food, family, and community.
Churrasco Staple
Picanha is a centerpiece of the traditional Brazilian churrasco, where various cuts of meat are grilled over an open flame and served rodizio style (all-you-can-eat).
Social Gathering
Preparing and sharing picanha is a social event, often involving friends and family gathering to enjoy the food and company.
Pride in Quality
Brazilians take pride in the quality of their beef and the skillful preparation of picanha, showcasing their culinary heritage.
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Picanha is celebrated for its rich, beefy flavor enhanced by the generous fat cap. The grilling process imparts a smoky char, contrasting beautifully with the tender, juicy meat underneath.
The prominent flavor profile is intensely beefy, amplified by the rendered fat. The fat cap contributes a buttery richness that melts into the meat during grilling. Simple seasoning, typically just coarse salt, allows the natural flavors of the beef to shine. The Maillard reaction during grilling creates complex, savory notes and a slightly caramelized exterior.
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Fat is Flavor
Do not trim the fat cap excessively. It renders during cooking, basting the meat and adding significant flavor and moisture.
Slicing Technique
Slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers, making it easier to chew.
Salt Sparingly, Initially
Use coarse salt liberally, but only before grilling. The salt draws out moisture and enhances the natural flavors of the beef.
Grilling Temperature
Grill over medium-high heat for a sear and smoky flavor, ensuring the fat renders properly. Avoid direct flames for extended periods to prevent burning.
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