Cupim
A cut of beef from the hump of the zebu cattle, slow-cooked and tender.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Churrascaria Churras - Rodízio de Carnes e Eventos
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The introduction of Zebu cattle to Brazil in the late 19th and early 20th centuries, primarily from India, significantly impacted Brazilian cuisine. Cupim, the hump of the Zebu cattle, became a popular cut due to its unique fat marbling and flavor profile. Its slow-cooking preparation methods are influenced by traditional Brazilian barbecue techniques.
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Cupim is deeply ingrained in Brazilian barbecue culture, representing a prized cut of beef often enjoyed during social gatherings and celebrations. It symbolizes abundance and the communal aspect of sharing food.
Churrasco Tradition
Cupim is a staple at churrascos (Brazilian barbecues), where various cuts of meat are grilled over an open flame and served rodizio-style (continuously). It's often considered one of the highlights of the meal.
Social Gatherings
Preparing and sharing Cupim is often a social event, with friends and family gathering to enjoy the barbecue and each other's company. It's a symbol of hospitality and celebration.
Regional Variations
While Cupim is popular throughout Brazil, regional variations in preparation and seasoning exist. Some regions may prefer simpler preparations with just salt, while others use more elaborate marinades and sauces.
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Cupim offers a rich and intensely beefy flavor, enhanced by its generous marbling. The slow cooking process renders the fat, resulting in a tender, almost melt-in-your-mouth texture and a savory taste.
The predominant flavor is deeply beefy, with a buttery richness derived from the fat marbling. Slow cooking methods, such as barbecuing (churrasco) or braising, often incorporate wood smoke, herbs, and spices, adding layers of complexity. Common seasonings include salt, pepper, garlic, and sometimes chimichurri or other regional sauces. The texture is characterized by its tenderness; the fat renders during cooking, creating a succulent and juicy bite.
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Slow Cooking is Key
Cupim benefits from slow cooking methods, allowing the fat to render and the meat to become incredibly tender. Whether barbecuing, braising, or using a slow cooker, patience is essential.
Control the Temperature
Maintaining a consistent low temperature is crucial. For barbecuing, use indirect heat to prevent burning. For braising, simmer gently in liquid.
Resting the Meat
After cooking, allow the Cupim to rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender final product.
Slicing Against the Grain
To maximize tenderness, slice the Cupim against the grain of the meat. This shortens the muscle fibers and makes it easier to chew.
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