Picanha
A cut of beef popular in Brazil, known for its tender texture and flavorful fat cap. Usually grilled and served with various side dishes.
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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Picanha's history is intertwined with the Brazilian gaucho culture and the country's cattle ranching tradition. It gained popularity in churrascarias (Brazilian steakhouses) in the mid-20th century as a more economical and flavorful cut compared to traditional steaks, quickly becoming a staple.
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Picanha is deeply ingrained in Brazilian barbecue culture, representing a celebration of simple ingredients and communal dining. It's often the centerpiece of churrascos, where large cuts of meat are grilled and carved directly at the table.
Churrasco Culture
Picanha is a cornerstone of Brazilian churrasco, a style of barbecue where various cuts of meat are slowly grilled over charcoal. Churrascos are social events, often involving family and friends gathering to enjoy the food and company.
Gaucho Influence
The gaucho, or South American cowboy, lifestyle has heavily influenced Brazilian barbecue. The tradition of cooking large cuts of meat over an open fire is a direct reflection of the gaucho's nomadic, cattle-raising heritage.
Symbol of Abundance
Serving Picanha at a gathering often signifies prosperity and generosity, as it is a relatively large and impressive cut of meat. It's a way to showcase hospitality and share the best with guests.
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Picanha boasts a rich, beefy flavor amplified by its signature fat cap. When cooked properly, the fat renders and bastes the meat, creating a juicy, tender, and incredibly flavorful experience.
The primary flavor is a deep, savory beefiness enhanced by the rendering fat. The fat cap provides a buttery, umami richness that permeates the meat during grilling. Simple seasonings like coarse salt are typically used to accentuate the natural flavors rather than mask them. Sometimes garlic or other herbs may be added to the salt.
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Scoring the Fat Cap
Score the fat cap in a crosshatch pattern. This helps the fat render evenly and prevents the meat from curling during grilling. Avoid cutting into the meat itself.
Grilling Technique
Grill the Picanha over medium-high heat. Start with the fat cap side down to render the fat. Flip and cook to your desired level of doneness. Use a meat thermometer for accuracy. Aim for medium-rare to medium (130-140°F or 54-60°C).
Cutting Against the Grain
After grilling, let the Picanha rest for a few minutes before slicing against the grain. This ensures tenderness and prevents the juices from escaping. Slice thin to medium slices, and consider serving it in multiple stages to retain heat.
Salt Application
Use coarse salt (kosher or sea salt) liberally on all sides of the picanha before grilling. The large crystals help to create a flavorful crust. Avoid using table salt, as it can make the meat too salty.
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