Picanha
Classic Picanha cut, grilled.
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 20th century. It's believed that the cut was 'discovered' by accident when a butcher decided to leave the fat cap on the sirloin cap, creating a uniquely flavorful and tender cut.
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Picanha is deeply embedded in Brazilian barbecue culture, particularly churrasco. It's considered one of the most desirable cuts and is often served as a highlight of the meal.
Churrasco Staple
Picanha is a centerpiece of the Brazilian churrasco experience, where various cuts of meat are grilled over an open flame and carved tableside.
Social Gathering
Sharing picanha, and churrasco in general, is a communal activity, often enjoyed with family and friends during celebrations and gatherings.
Simple Seasoning
The simplicity of seasoning (typically just coarse salt) reflects the Brazilian emphasis on highlighting the quality of the meat itself.
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Picanha is prized for its rich, beefy flavor and the savory, rendered fat cap. The grilling process imparts a smoky char that complements the natural flavors of the meat.
The primary flavor profile is undeniably beefy, enhanced by the intramuscular fat that melts during grilling, creating a succulent and juicy texture. The fat cap provides a rich, buttery flavor that seasons the meat as it renders. A simple seasoning of coarse salt allows the natural flavors of the beef to shine through.
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Cutting the Picanha
Cut the picanha *against* the grain into 2-3 inch thick steaks. This will ensure maximum tenderness.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern. This allows the fat to render more evenly and prevents the meat from curling during grilling.
Grilling Temperature
Start grilling over high heat to sear the outside and create a good crust. Then, move to a cooler part of the grill to cook the meat to your desired level of doneness.
Resting the Meat
Allow the picanha to rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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