Cupim
A cut of beef from the hump of the zebu cattle, known for its rich marbling 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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Tropilha Grill Churrascaria
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Zebu cattle, originating in India, were introduced to Brazil in the late 19th and early 20th centuries. Their adaptation to the tropical climate and resistance to diseases made them popular. Cupim, the hump, became a valued cut due to its rich marbling, representing a blend of Brazilian barbecue traditions with the unique characteristics of zebu cattle.
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Cupim is a staple of Brazilian barbecue, known as churrasco, and is often served at social gatherings and celebrations. It symbolizes abundance and hospitality.
Churrasco Tradition
Cupim is frequently featured in churrascarias, Brazilian steakhouses where meats are grilled over an open flame and served rodizio-style, with servers continuously offering different cuts.
Social Gatherings
Sharing cupim at a barbecue is a common way for Brazilians to connect with friends and family, fostering a sense of community and celebration.
Regional Variations
While the basic preparation remains consistent, regional variations exist in marinades and accompanying side dishes, reflecting the diverse culinary landscape of Brazil.
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Cupim is known for its rich, beefy flavor and tender texture, achieved through slow cooking methods. The abundant marbling creates a succulent, melt-in-your-mouth experience.
The primary flavor is a deep, savory beefiness, enhanced by the smoky notes from grilling or barbecuing. The fat content contributes significantly to the flavor and tenderness. Simple seasonings like coarse salt and black pepper are often used to let the natural flavor of the meat shine through. Garlic, herbs, and other spices can be added based on regional preferences or personal taste.
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Slow Cooking is Key
Whether using a smoker, grill, or oven, low and slow cooking is crucial for breaking down the connective tissue and rendering the fat, resulting in a tender and flavorful cut. Internal temperature should reach at least 203°F (95°C) for optimal tenderness.
Proper Seasoning
Simple seasoning with coarse salt (sal grosso) is the traditional method. Apply generously before cooking to create a flavorful crust. Pepper and garlic can also be added.
Resting the Meat
Allow the cupim to rest for at least 20-30 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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