Cupim
A cut of beef from the hump of a Zebu cattle, slowly cooked until tender and flavorful.
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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Churrascaria Vila Moreira
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Zebu cattle were introduced to Brazil from India in the late 19th century and early 20th century. Their adaptation to the tropical climate and their distinctive hump, which is rich in fat and connective tissue, led to the development of the Cupim cut and its unique cooking methods.
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Cupim is a popular cut of beef in Brazil, particularly at churrascarias (Brazilian steakhouses) and barbecues. It is often associated with gatherings, celebrations, and the social aspect of sharing a meal with family and friends.
Churrasco Staple
Cupim is a prized cut for Brazilian churrasco, where it is slowly grilled over an open flame, often seasoned simply with coarse salt to allow the natural beef flavor to shine.
Sunday Barbecues
It's a common sight to find Cupim being prepared at weekend barbecues (churrascos) in Brazilian homes, representing a relaxed and communal dining experience.
Regional Variations
While grilling is the most common method, regional variations exist in marinades and spice rubs used to flavor the Cupim.
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Cupim is known for its rich, beefy flavor and exceptionally tender texture when cooked properly. The fat marbling throughout the hump contributes to its succulence and savory taste.
The primary flavor profile is a deep, savory beefiness, enhanced by the melting fat that bastes the meat from within during slow cooking. Depending on the preparation, smoky notes from wood-fired grilling (churrasco) or herbal and spice infusions from marinades can also be present. The slow cooking process breaks down the connective tissue, resulting in a melt-in-your-mouth texture, contrasting with the somewhat firmer exterior.
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Slow and Low
The key to tender Cupim is slow cooking at a low temperature (around 250-275°F or 120-135°C) for several hours. This allows the connective tissue to break down and the fat to render, resulting in a juicy and flavorful cut.
Internal Temperature
Aim for an internal temperature of around 203°F (95°C) for maximum tenderness. Use a meat thermometer to ensure accurate doneness.
Resting Period
Allow the Cupim to rest for at least 30 minutes after cooking, loosely tented with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
Seasoning
Coarse salt is the most common seasoning, but you can also use a dry rub or marinade to enhance the flavor. Experiment with different spices and herbs to find your favorite combination.
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