Picanha
Picanha steak.
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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Picanha's emergence is linked to the churrasco tradition of Southern Brazil, where cattle ranching has been a major part of the culture for centuries. The cut's popularity grew with the rise of churrascarias, showcasing the best cuts of beef.
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Picanha is deeply embedded in Brazilian churrasco culture, representing a premium cut celebrated for its flavor and presentation.
Churrasco Staple
Picanha is a centerpiece of Brazilian churrascarias, where it is often carved tableside by skilled meat carvers (gauchos) using long knives.
Social Gathering
Enjoying Picanha is typically a social event, shared among friends and family during barbecues (churrascos) and celebrations.
Symbol of Quality
The presence of well-prepared Picanha at a gathering signifies the host's commitment to quality and providing a memorable culinary experience.
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Picanha offers a rich, beefy flavor enhanced by the fat cap, which renders during cooking to create a succulent and intensely savory experience.
The primary flavor is that of high-quality beef, characterized by a robust and savory profile. The fat cap provides a buttery richness that complements the lean meat, adding depth and complexity. When seasoned simply with coarse salt, the natural flavors of the beef shine through. Grilling over wood or charcoal imparts a smoky aroma and flavor that further enhances the overall experience.
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Cutting Against the Grain
Always slice the Picanha against the grain after cooking to ensure maximum tenderness. This shortens the muscle fibers, making it easier to chew.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern before cooking to help it render evenly and prevent the steak from curling. Be careful not to cut into the meat.
Simple Seasoning
Picanha is best seasoned simply with coarse sea salt. This allows the natural flavors of the beef to shine through without being masked by other spices.
Resting the Meat
Let the Picanha rest for at least 10 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
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