Cupim
A cut of beef from the hump of a zebu cattle, slow-cooked for tenderness and flavor.
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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Zebu cattle were introduced to Brazil from India in the late 19th century. Their adaptability to the tropical climate and resistance to parasites made them ideal for Brazilian cattle ranching. The Cupim cut, unique to Zebu breeds, gradually became a popular and affordable option, integrating itself into Brazilian barbecue culture.
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Cupim is deeply embedded in Brazilian churrasco (barbecue) culture, offering an affordable and flavorful option alongside premium cuts. It's often a centerpiece at gatherings and celebrations.
Brazilian Barbecue Tradition
Cupim is a common offering at Brazilian churrascarias, where gauchos (Brazilian cowboys) serve various cuts of meat directly from the skewer to the diner's plate. It is seen as an affordable and accessible cut, often enjoyed alongside more premium choices.
Community Gatherings
Preparing and sharing Cupim is a social activity, fostering a sense of community and celebration. It's frequently enjoyed during family gatherings, parties, and festive occasions.
Regional Variations
Although Cupim is popular throughout Brazil, regional variations in preparation and seasoning exist. Some regions prefer simple salt and pepper, while others incorporate more elaborate marinades with local herbs and spices.
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Cupim offers a unique, rich, and savory flavor profile. Slow cooking renders the fat, creating a melt-in-your-mouth texture and infusing the meat with a deep, beefy taste.
The prominent flavor is intensely beefy, enriched by the intramuscular fat marbling throughout the cut. The slow cooking process caramelizes the exterior, providing slightly sweet and smoky notes, while the interior remains tender and succulent. Often, simple seasonings such as salt, pepper, and garlic are used to enhance the natural flavors of the beef. Some variations incorporate marinades with herbs, spices, and citrus to add complexity.
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Low and Slow Cooking
Use a low temperature (around 250-275°F or 120-135°C) for an extended period (4-6 hours or longer, depending on the size) to render the fat and achieve maximum tenderness. The internal temperature should reach around 200-205°F (93-96°C).
Proper Seasoning
While simple seasonings like salt and pepper are often sufficient, don't be afraid to experiment with marinades. Consider using a mix of herbs, spices, garlic, citrus, and olive oil to enhance the flavor.
Fat Side Up
When roasting or smoking Cupim, position it with the fat side up. As the fat renders, it will baste the meat, keeping it moist and adding flavor.
Resting is Crucial
Allow the Cupim to rest for at least 30 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
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