Picanha
Prime cut of Brazilian beef, known for its tenderness and flavor, grilled to perfection.
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 Baixinho Drink's
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Picanha's popularity rose with the churrasco tradition, reflecting the gaucho (South American cowboy) culture and their focus on simple, high-quality cuts of meat cooked over open flames. It wasn't necessarily a staple until more modern butchering techniques and increased demand put it in the spotlight.
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Picanha is deeply embedded in Brazilian churrasco culture, representing a communal and celebratory way of enjoying food.
Churrasco Tradition
Picanha is a star attraction in Brazilian churrascarias, where skilled grill masters (churrasqueiros) carve slices directly onto diners' plates from large skewers. This dining experience is social and emphasizes abundance.
Social Gatherings
Grilling Picanha is often a centerpiece of family gatherings, celebrations, and barbecues in Brazil. It's a dish meant to be shared and enjoyed with loved ones.
Regional Variations
While the core preparation remains consistent, regional variations may exist in seasoning or accompaniments, reflecting the diverse culinary landscape of Brazil.
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Rich, beefy, and savory are the primary flavors of Picanha, enhanced by a generous layer of fat that melts during grilling.
The intense beef flavor is due to the cut itself, taken from the rump cap. The fat cap is crucial, rendering during cooking to baste the meat from within, creating a succulent and flavorful experience. Seasoning is usually simple – coarse salt – to not overwhelm the natural flavors.
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Fat Cap is Key
Never remove the fat cap before grilling! It's essential for flavor and moisture. Score the fat cap in a crosshatch pattern to help it render evenly.
Salt Strategically
Use coarse salt generously, but apply it shortly before grilling to avoid drawing out moisture from the meat prematurely.
Grill Temperature
A hot grill is essential for searing the outside and creating a flavorful crust. Start with high heat and then lower it to medium to cook the meat through to your desired doneness.
Cut Against the Grain
When slicing the Picanha, cut against the grain to maximize tenderness. This breaks down the muscle fibers and makes the meat easier to chew.
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