Picanha
A popular cut of Brazilian beef, known for its flavor and tenderness.
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 prominence is relatively modern, gaining popularity in Brazilian churrascarias (barbecue restaurants) in the mid-20th century. Its origins likely stem from gaucho traditions of cattle ranching and open-fire cooking, where resourceful use of available cuts was paramount. The precise etymology of the name is debated, with some suggesting links to a tool used for cattle herding.
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Picanha is deeply ingrained in Brazilian barbecue culture and represents a cornerstone of the churrasco experience. It's often considered the prime cut and is a symbol of celebration, gatherings, and shared meals.
Churrasco Staple
Picanha is almost always present at a traditional Brazilian churrasco, showcasing the art of grilling and meat preparation.
Social Gathering
Sharing picanha is a social event. It's commonly enjoyed among family and friends, fostering a sense of community.
Symbol of Abundance
The presence of picanha at a meal is often viewed as a sign of abundance and prosperity.
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Picanha boasts a rich, beefy flavor profile enhanced by its generous fat cap. The flavor is robust, savory, and naturally seasoned by the fat as it renders during cooking, creating a melt-in-your-mouth experience.
The dominant flavor is undeniably beef, but the key lies in the fat cap (capa de gordura). This layer of fat, when properly rendered, imparts a buttery, almost nutty richness that permeates the meat. The simple seasoning of coarse salt (sal grosso) allows the natural flavor of the beef to shine, without overpowering it. Some variations incorporate garlic or chimichurri after cooking for added complexity.
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Fat is Your Friend
Do NOT trim the fat cap excessively. The fat renders during cooking, basting the meat and providing crucial flavor and moisture. Score the fat cap in a crosshatch pattern to aid rendering.
Salt the Right Way
Use coarse salt (sal grosso) liberally, but only shortly before cooking. This helps to draw out moisture and create a flavorful crust. Avoid using fine salt, as it can over-salt the meat.
High Heat is Key
Picanha is best cooked over high heat to quickly sear the exterior and create a beautiful crust while keeping the inside medium-rare to medium. Avoid overcooking to maintain tenderness.
Cut Against the Grain
After cooking, slice the picanha against the grain for maximum tenderness. This shortens the muscle fibers, making it easier to chew.
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