Fraldinha
Bottom sirloin, known for its rich 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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Fogo de Chão Brazilian Steakhouse
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The churrasco tradition in Southern Brazil, heavily influenced by the gaúcho culture of the pampas, shaped the preparation and popularity of Fraldinha. Gaúchos, skilled horsemen and cattle herders, developed methods of cooking meat over open fires, leading to the simple yet flavorful techniques used today.
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Fraldinha is a staple of Brazilian churrascarias and barbecues (churrascos), representing a communal dining experience centered around grilled meats. It is often served family-style, with skewers of meat being brought to the table and sliced directly onto diners' plates.
Churrasco Gatherings
Fraldinha is central to churrasco, a significant social event in Brazilian culture. It represents sharing, celebration, and good company around a table laden with delicious food.
Gaúcho Influence
The dish embodies the legacy of the gaúchos, representing their simple, yet effective approach to cooking and their deep connection to the land and cattle.
Family and Friendship
The act of sharing Fraldinha, alongside other meats, embodies a sense of camaraderie and strengthens bonds between family and friends.
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Fraldinha is known for its rich, beefy flavor and tender texture, attributed to the intramuscular fat marbling. The cooking method, typically grilling, enhances its natural flavors.
The dominant flavor is a deep, savory beefiness. The intramuscular fat renders during cooking, basting the meat from the inside and providing moisture and a buttery mouthfeel. Often, only salt is used as seasoning to highlight the quality of the beef. Some variations may include a simple dry rub of garlic powder or herbs.
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Trimming Excess Fat
While some fat is desirable for flavor, trim away excessive fat from the exterior of the Fraldinha to prevent flare-ups on the grill and ensure even cooking. Do not remove the fat completely, as it contributes to the flavor.
Salt Generously
Season the Fraldinha liberally with coarse sea salt (sal grosso) at least 30 minutes before grilling. This allows the salt to penetrate the meat and enhance its natural flavors. Avoid using fine table salt.
High Heat Grilling
Grill the Fraldinha over high heat to achieve a good sear on the outside while keeping the inside tender and juicy. Aim for medium-rare to medium doneness (internal temperature of 130-140°F or 54-60°C).
Rest Before Slicing
Allow the Fraldinha to rest for at least 10 minutes after grilling before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
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