Picanha
A popular cut of Brazilian beef, known for its flavorful fat cap and tender meat. Usually grilled or roasted.
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 rise to popularity is relatively recent, gaining prominence in Brazilian churrascarias (barbecue restaurants) in the mid-20th century. It's believed its popularity stemmed from butchers identifying this particular cut and its unique qualities, and promoting it within the developing Brazilian barbecue culture. Prior to this, it was often overlooked or used in stews.
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Picanha is deeply intertwined with Brazilian barbecue culture, known as 'churrasco.' It's considered one of the prime cuts and is often the centerpiece of a churrasco meal. Sharing picanha is a social event, celebrating togetherness and the joy of good food.
Churrasco Culture
Churrasco is more than just grilling; it's a social gathering where friends and family come together to enjoy meat cooked over an open flame. Picanha is a staple at these gatherings, often served rodizio-style (carved tableside).
Rodizio Style
Rodizio is a service style where servers circulate with skewers of various meats, including picanha, carving slices directly onto diners' plates. This creates a dynamic and interactive dining experience.
Meat Quality
The quality of the beef is paramount. Brazilians often prefer grass-fed beef, which is believed to have a richer flavor and a more robust texture, perfectly suited for Picanha.
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Picanha offers a rich, beefy flavor profile enhanced by the signature fat cap, which renders during cooking, basting the meat and adding succulence. The simplicity of seasoning allows the natural flavor of the beef to shine.
The dominant flavor is undoubtedly beef, deeply savory and umami-rich. The fat cap contributes a buttery, almost nutty richness that melts in the mouth. Traditionally, picanha is seasoned simply with coarse salt, allowing the quality of the beef to be the star. Some variations might include garlic or a touch of black pepper, but these are less common in authentic preparations. The grilling or roasting process imparts a smoky char that complements the other flavors beautifully.
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Fat Cap Management
Do not remove the fat cap! It is crucial for flavor and moisture. Score the fat cap in a crosshatch pattern to help it render evenly and prevent the meat from curling during cooking.
Salt is Key
Use coarse salt generously, but only shortly before cooking. Salting too far in advance can draw out moisture and dry the meat. Apply the salt evenly to all surfaces, including the fat cap.
Grilling Technique
Grill over medium-high heat, fat cap side up first. This allows the fat to render and baste the meat. Flip and cook until the internal temperature reaches your desired level of doneness (typically medium-rare to medium). Rest the meat before slicing.
Slicing Against the Grain
After resting, slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers, making it easier to chew. Slice the meat into medallions or thin strips.
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