Picanha Premium
Considered the most prized cut of beef, the Picanha Premium is the restaurant's specialty, renowned for its tenderness and flavor. It is expertly 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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Mania de Churrasco Prime Steak House
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Picanha's rise to prominence is relatively recent. It wasn't traditionally valued in Europe or North America and was often ground into other cuts. Brazilian churrasco culture embraced it, recognizing its unique flavor and texture. This led to its current status as a highly prized cut.
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Picanha is deeply intertwined with Brazilian churrasco culture, representing a celebration of meat and communal dining.
Churrasco Tradition
Picanha is a staple of Brazilian churrascarias, where it's often cooked on skewers over an open flame and carved tableside. This style of service emphasizes abundance and sharing.
Social Gatherings
Preparing and enjoying picanha is frequently associated with social gatherings and celebrations in Brazil. It's a dish meant to be shared with friends and family.
Simplicity and Quality
The focus on simple seasoning (salt only) highlights the importance of the quality of the beef itself. It represents a respect for the ingredients and a desire to let the natural flavors speak for themselves.
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Picanha is known for its rich, beefy flavor and tenderness, enhanced by a generous fat cap that renders beautifully during grilling.
The primary flavor is intensely beefy, stemming from the quality of the meat and the fat content. The fat cap, when cooked correctly, adds a buttery and slightly caramelized flavor. Simple seasoning, typically just coarse salt, allows the natural flavors of the beef to shine. The grilling process imparts a smoky char that complements the richness.
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Quality of Beef
Start with a high-quality cut of picanha. Look for good marbling within the muscle and a consistent fat cap.
Cutting the Grain
Slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers, making it easier to chew.
Salt and Rest
Generously salt the picanha with coarse salt about 30-60 minutes before grilling. Allow the salt to penetrate the meat. After grilling, let the picanha rest for at least 10 minutes before slicing and serving.
Grilling Temperature
Grill over medium-high heat to render the fat cap and achieve a good sear on the outside. Avoid overcooking; picanha is best served medium-rare to medium.
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