Picanha Fribal
Grilled picanha, a popular cut of beef, served at Empório Fribal. Likely a signature dish due to the Fribal name association.
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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Empório Fribal Peninsula
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Picanha's popularity in Brazil grew from the churrasco tradition, where various cuts of beef are grilled over an open flame. The cut was 'discovered' in the 1960s when a butcher in São Paulo requested a specific cut from the rump, leading to its widespread adoption. Fribal, being a significant meat producer, likely played a role in popularizing and standardizing the preparation and availability of Picanha.
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Picanha is a cornerstone of Brazilian churrasco, a communal and celebratory grilling tradition. It represents abundance, shared experiences, and skillful meat preparation.
Churrasco Gathering
Picanha is almost always served at churrascos, large gatherings of family and friends centered around grilling and socializing.
Rodizio Style
Often served rodizio-style, where servers circulate with skewers of grilled meat, slicing portions directly onto diners' plates.
Meat Quality Pride
Brazilians take great pride in the quality of their meat and the skill in which it's prepared, and Picanha exemplifies this.
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Picanha boasts a rich, beefy flavor enhanced by the fat cap, which renders during grilling, basting the meat and creating a succulent, savory experience.
The primary flavor is intensely beefy, with a subtle sweetness derived from the fat. Seasoning is typically simple: coarse salt, allowing the natural flavors of the meat to shine. The grilling process imparts a smoky char, adding another layer of complexity to the overall taste profile.
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Cutting the Picanha
Cut the picanha against the grain into steaks about 1.5 to 2 inches thick. This shortens the muscle fibers, making the meat more tender.
Salting
Use coarse sea salt generously on all sides just before grilling. The salt draws out moisture initially but then helps form a flavorful crust.
Grilling Temperature
Grill over high heat to sear the outside and create a flavorful crust, then move to a cooler area to finish cooking to your desired level of doneness.
Fat Cap is Key
Ensure the fat cap remains intact during grilling. It renders and bastes the meat, adding flavor and moisture.
Resting is Important
Allow the picanha to rest for 5-10 minutes after grilling before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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