Picanha
A prime cut of beef, highly prized in Brazilian churrasco. Known for its tenderness and flavor.
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 Vô Júlio
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Picanha's prominence in Brazilian cuisine is linked to the gaucho culture of the pampas and the development of churrasco grilling techniques. It is believed that the cut gained popularity due to its rich flavor and relatively simple preparation methods suited for outdoor cooking environments, and the preference for showcasing the natural taste of the beef.
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Picanha is deeply embedded in Brazilian churrasco culture, representing a communal dining experience centered around grilling and sharing high-quality meat.
Churrasco Tradition
Picanha is a staple in Brazilian churrascarias, where it is typically grilled on skewers and sliced directly onto diners' plates by passadores (meat carvers). This style of service emphasizes abundance and a shared culinary experience.
Social Gatherings
Grilling picanha is often a focal point of social gatherings and celebrations in Brazil. It's a way to bring people together over food and create a festive atmosphere.
Symbol of Quality
Picanha is seen as a prime cut of beef and its presence on the grill is a sign of quality and a commitment to providing a delicious and satisfying meal.
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Picanha is celebrated for its intensely beefy flavor, enhanced by the fat cap which renders during cooking, creating a juicy and savory experience.
The flavor profile is primarily beef, with a rich, umami character. The fat cap adds a layer of buttery richness and enhances the overall tenderness. Simple seasonings like coarse salt (sal grosso) are typically used to highlight the meat's natural taste, rather than masking it with complex marinades.
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Fat Cap Scoring
Score the fat cap in a crosshatch pattern before grilling. This allows the fat to render evenly and create a crispy texture.
Salt Sparingly (at first)
Use coarse salt generously before grilling. Don't be afraid of the salt, it's part of the flavor profile. Add additional salt only at the end to adjust.
Indirect Heat Cooking
Start grilling picanha over indirect heat to allow the fat to render slowly without burning. Then, finish over direct heat to create a beautiful sear.
Grain Slicing
Slice picanha against the grain when serving. This shortens the muscle fibers and makes the meat more tender.
Internal Temperature
Cook picanha to an internal temperature of 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium. Use a meat thermometer to ensure accuracy.
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