Picanha
A cut of beef popular in Brazil, known for its fat cap that adds flavor during grilling. Often served with various sides.
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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ALCATEIA
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Picanha's history is intertwined with the development of Brazilian cattle ranching and churrasco traditions. The cut became popular in the mid-20th century when butchers began to specifically isolate and market it. It reflects the resourcefulness of Brazilian cuisine, utilizing a flavorful cut that was previously often overlooked.
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Picanha is deeply embedded in Brazilian churrasco culture, representing a celebratory and communal dining experience. It's a centerpiece of barbecue gatherings, symbolizing hospitality and shared enjoyment.
Churrasco Culture
Picanha is almost always cooked on a churrasqueira (Brazilian barbecue grill) using skewers or directly on the grill grates. The preparation and sharing of churrasco are integral social events in Brazil.
Social Gatherings
Serving picanha is a sign of generosity and celebration, often associated with family gatherings, parties, and special occasions.
Rodízio Style
Picanha is a staple in rodízio-style restaurants, where waiters circulate with skewers of various meats, allowing diners to sample a wide variety of cuts.
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Picanha is prized for its rich, beefy flavor, enhanced by the rendering fat cap during grilling. The taste is savory and umami-rich, with a buttery texture from the melted fat.
The primary flavor component is the high-quality beef itself, offering a robust, meaty taste. The fat cap, which should be scored before grilling, renders and bastes the meat, adding a depth of flavor and juiciness. Salt is the main seasoning, bringing out the natural flavors of the beef. Some variations incorporate garlic or other simple spices, but the focus remains on the beef's intrinsic taste.
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Scoring the Fat Cap
Score the fat cap in a crosshatch pattern to allow for even rendering and prevent the meat from curling during grilling. Be careful not to cut into the meat itself.
Salting Technique
Use coarse sea salt liberally before grilling. The salt helps to draw out moisture and create a flavorful crust. Some prefer to salt the meat a few hours in advance ('dry brining').
Grilling Technique
Grill picanha over high heat, either using skewers or directly on the grill grate. Cook to medium-rare or medium for optimal tenderness and flavor. Let the meat rest for a few minutes before slicing against the grain.
Slicing and Serving
Slice the picanha thinly against the grain to maximize tenderness. Serve immediately, allowing the heat to continue rendering the fat. Return the remaining portion to the grill to keep warm and continue cooking.
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