Picanha
A prime cut of beef, grilled to perfection and known for its rich flavor.
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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Picanha's rise in popularity is intertwined with the development of Brazilian churrasco, particularly in the southern regions influenced by gaucho traditions. It wasn't always a sought-after cut, but skillful preparation techniques elevated its status over time.
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Picanha is more than just a cut of beef; it's a cornerstone of Brazilian social gatherings and a symbol of abundance and hospitality, often served during churrascos (barbecues).
Churrasco Tradition
Picanha is a staple at Brazilian churrascos, where various cuts of meat are grilled and served rodizio-style (carved directly onto plates). It represents a celebration of food and community.
Social Gatherings
Sharing picanha is a communal experience. It's often prepared and enjoyed with family and friends, fostering a sense of togetherness and celebration.
Regional Variations
While the core preparation remains consistent, regional variations in seasoning and side dishes exist. Southern Brazil, influenced by gaucho culture, often features simpler preparations with just salt.
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Picanha boasts a robust and savory flavor, primarily derived from the beef itself and enhanced by simple seasonings. The fat cap renders during cooking, adding richness and umami.
The dominant flavor is intensely beefy, amplified by the rendering fat cap which provides a buttery, melt-in-your-mouth texture and taste. Salt is the most common seasoning, allowing the natural flavors of the meat to shine. Depending on the preparation, subtle smoky notes from the grill or wood fire may be present. There are variations with garlic or pepper, but these are not traditionally used.
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Selecting the Right Cut
Look for a picanha with a thick fat cap (about 1cm), as this will render during cooking and add flavor. Choose a cut with good marbling within the meat as well.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern to allow the fat to render more evenly and prevent the meat from curling during grilling. Be careful not to cut into the meat.
Grilling Technique
Grill picanha over medium-high heat, fat-side down first, until the fat is golden brown and crispy. Flip and cook to your desired level of doneness. Rest the meat before slicing against the grain.
Slicing for Serving
Slice the picanha against the grain for maximum tenderness. This breaks up the muscle fibers, making it easier to chew. Traditionally, picanha is often sliced into C-shaped steaks or individual pieces.
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