Picanha
A popular cut of beef known for its rich flavor and tenderness when grilled.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Nobre´s Parrilla
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Picanha's popularity is relatively recent, emerging in the mid-20th century in Brazilian churrascarias. It was initially a less-desired cut, but clever chefs recognized its potential when grilled properly, showcasing the fat cap for intense flavor and tenderness. Its rise coincided with the growth of Brazil's cattle industry and the evolution of churrasco traditions.
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Picanha is deeply embedded in Brazilian churrasco culture, representing a symbol of celebration, shared meals, and the art of grilling. It's often considered one of the best cuts of beef, and its presentation and preparation are treated with respect.
Churrasco Staple
Picanha is a cornerstone of Brazilian churrascarias, where skilled gauchos carve and serve it directly from the skewer to diners.
Social Gathering Food
Picanha is frequently served at gatherings and celebrations, symbolizing abundance and hospitality. Sharing picanha is a communal experience.
Grilling Art
The preparation of Picanha is considered an art form, with attention paid to the cut, seasoning, and grilling technique to achieve optimal flavor and tenderness.
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Picanha boasts a rich, beefy flavor profile enhanced by the rendered fat cap. The salt amplifies the natural flavors, and the grilling process imparts a smoky char.
The primary flavor is intensely beefy, derived from the muscle itself. The fat cap, when rendered, adds a buttery, umami-rich flavor that coats the meat. Simple seasoning, typically just coarse salt, is used to highlight the meat's natural taste. The high-heat grilling or roasting creates a Maillard reaction, producing complex, savory notes. Some variations include garlic or herbs, but traditionally, the focus remains on the beef's quality.
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Fat Cap Retention
Leave a generous layer of fat (about 1cm) on the picanha. This is crucial for flavor and moisture.
Proper Slicing
Slice against the grain into 1-inch thick steaks or strips for optimal tenderness.
Salt Application
Season generously with coarse salt just before grilling. Avoid salting too far in advance, as it can draw out moisture.
High-Heat Sear
Grill over high heat to create a flavorful crust. Don't overcook; aim for medium-rare to medium for maximum tenderness.
Resting Period
Allow the picanha to rest for at least 10 minutes after grilling. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
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