Picanha
A prime cut of beef, known for its rich flavor and tender texture.
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 rise in popularity is relatively recent. While beef has long been a staple in South America, picanha as a distinct cut only gained prominence in the mid-20th century in Brazil. Its popularity quickly spread due to its flavor and ease of grilling.
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Picanha is deeply intertwined with Brazilian churrasco culture, representing a communal and celebratory dining experience.
Churrasco Tradition
Picanha is a centerpiece of churrascos, Brazilian barbecues where various cuts of meat are grilled and served rodizio-style, sliced directly onto diners' plates. It signifies abundance and hospitality.
Social Gathering
Eating picanha is often a social event, bringing friends and family together to share food, conversation, and celebrate life's moments. It is often enjoyed during festive events such as carnival.
National Pride
Picanha has become a symbol of Brazilian cuisine and national pride, representing the country's culinary heritage and its love for grilling.
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Picanha is known for its rich, beefy flavor and tender texture, enhanced by the fat cap. Simple seasoning allows the natural flavors to shine.
The primary flavor profile is savory and beefy, derived from the muscle fibers and intramuscular fat. The generous fat cap, when rendered over the meat during cooking, imparts a rich, buttery flavor and keeps the meat incredibly moist. Common seasonings include coarse salt and sometimes garlic. The cooking method, typically grilling over high heat, adds a smoky char that complements the beef's natural taste.
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Selecting the Right Cut
Look for a picanha with a generous, even fat cap (about 1-2 cm thick). The fat cap is crucial for flavor and moisture. Ensure the cut is well-marbled with fat throughout the meat.
Scoring the Fat Cap
Score the fat cap in a crosshatch pattern to help it render properly during cooking. This also prevents the fat from curling up and ensures even cooking.
Cooking Temperature
Grill picanha over high heat for a good sear, then reduce heat to medium to finish cooking. Aim for medium-rare to medium doneness (internal temperature of 130-140°F) to maintain tenderness.
Slicing Against the Grain
Always slice picanha against the grain to ensure maximum tenderness. This shortens the muscle fibers, making the meat easier to chew.
Resting the Meat
Let the picanha rest for at least 10 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist eating experience.
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