Picanha
A prime cut of beef, especially popular in Brazilian churrascarias, known for its tenderness and 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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Brazilian barbecue, or churrasco, has roots in the tradition of gauchos, South American cowboys, roasting meat over open fires. Picanha, as a specific cut, likely gained prominence as refrigeration and butchering techniques advanced, allowing for greater control over the cuts of meat available. It became a signature cut in Brazilian churrascarias in the latter half of the 20th century.
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Picanha holds a central place in Brazilian churrasco culture. It's often considered the prime cut and is a staple at churrascarias (barbecue restaurants) across Brazil and internationally.
Social Gathering
Eating picanha is often a communal experience, shared with family and friends at churrascos. The act of grilling and serving the meat is a central part of the social event.
Churrascaria Experience
In churrascarias, picanha is typically cooked on skewers and sliced tableside by passadores (meat waiters), providing an interactive and celebratory dining experience.
Symbol of Abundance
The generous fat cap and high-quality beef symbolize abundance and prosperity, making picanha a popular choice for special occasions and celebrations.
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Picanha is celebrated for its rich, beefy flavor and tender texture, enhanced by a generous layer of fat. The flavor is primarily savory, with a subtle sweetness that emerges as the fat renders during cooking.
The primary flavor is intense beefiness, derived from the muscle itself. The thick fat cap, when rendered properly, imparts a buttery, savory richness that bastes the meat from the outside in, adding moisture and flavor. The simplicity of the seasoning (usually just coarse salt) allows the natural flavors of the beef to shine. The cut is well-marbled which helps to contribute to its tenderness and intense beef flavor.
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Salting is Key
Use coarse sea salt generously to season the picanha at least 30-60 minutes before cooking. The salt draws out moisture and then reabsorbs into the meat, enhancing the flavor and creating a slight crust.
Cook with High Heat
Cook the picanha over high heat to render the fat cap and create a flavorful crust. Rotate the skewer frequently to ensure even cooking.
Slice Against the Grain
Always slice the picanha against the grain to maximize tenderness. The muscle fibers run in different directions in the two sections of the cut, so pay attention to the grain direction when slicing.
Don't Trim the Fat
The fat cap is essential for the flavor and moisture of the picanha. Do not trim it before cooking. If you want to reduce fat intake, you can trim it after cooking, but most of the rendered fat will be gone anyway.
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