Picanha
A prime cut of Brazilian beef, known for its rich flavor and tenderness.
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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churrascaria boi de ouro
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Picanha's rise to prominence is relatively recent, linked to the development of modern Brazilian barbecue (Churrasco) techniques. It wasn't traditionally a highly valued cut, often being overlooked or used in stews. However, innovative grill masters recognized its potential and popularized it during the mid-20th century.
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Picanha is intrinsically linked to Brazilian Churrasco culture, representing a centerpiece of social gatherings and celebrations. It's a symbol of sharing, abundance, and the joy of communal dining.
Churrasco Celebrations
Picanha is a staple at Churrascos, Brazilian barbecues that are often large, festive occasions involving family and friends. The preparation and sharing of the Picanha are central to the event.
Rodizio Style
In many Brazilian restaurants, Picanha is served 'Rodizio' style, where waiters continuously bring skewers of grilled meats, including Picanha, to the tables for diners to choose from.
Social Symbolism
The act of grilling and sharing Picanha is seen as a symbol of hospitality and generosity in Brazilian culture. It's a way to show affection and create lasting memories.
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Picanha boasts a rich, beefy flavor profile enhanced by the characteristic fat cap, which renders during cooking, creating a succulent and savory experience.
The primary flavor is robust beef, deeply savory and satisfying. The fat cap, when properly rendered, contributes a buttery, almost nutty richness that permeates the meat. Simple seasoning, typically just coarse salt, allows the natural flavors to shine. The cooking process, usually over open flames, imparts a smoky char that complements the inherent beefiness.
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Scoring the Fat Cap
Score the fat cap in a crosshatch pattern. This helps the fat render evenly and prevents the meat from curling during cooking.
Salting Generously
Use coarse sea salt liberally on the fat cap and sparingly on the meat side. The salt helps draw out moisture and creates a crispy crust.
Cooking Temperature
Cook over medium-high heat, aiming for an internal temperature of 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to ensure accuracy.
Slicing Against the Grain
Always slice the Picanha against the grain after cooking. This ensures maximum tenderness and makes it easier to chew.
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