Cupim
Beef hump, a cut with a lot of fat that makes it incredibly tender and flavorful when grilled low and slow.
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 do Joao
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Cupim's prominence in Brazilian cuisine is linked to the introduction of Zebu cattle breeds from India during the 20th century. These breeds, well-suited to the Brazilian climate, possess a distinctive hump rich in intramuscular fat, which became a prized cut.
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Cupim is deeply embedded in Brazilian churrasco culture, representing a prized cut often reserved for special occasions or shared amongst close friends and family. It's a symbol of abundance and communal dining.
Churrasco Staple
Cupim is a highly sought-after cut in Brazilian churrascarias, often showcased as one of the premium offerings on the rotisserie.
Communal Dining
Sharing a large cut of Cupim encourages togetherness and celebration, exemplifying the social aspect of Brazilian cuisine.
Barbecue Tradition
The slow-cooking method, usually over wood or charcoal, reflects the traditional Brazilian barbecue style that emphasizes patience and flavor development.
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Rich, savory, and intensely beefy flavors characterize Cupim. The intramuscular fat renders during cooking, creating a melt-in-your-mouth texture and deep umami taste.
The dominant flavor is that of well-marbled, slow-cooked beef. The intramuscular fat provides a buttery, almost nutty flavor that complements the beefiness. Seasoning is typically simple, often just coarse salt, to allow the natural flavor of the meat to shine through. Smoke from wood grilling also adds another layer of complexity.
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Low and Slow Cooking
The key to tender Cupim is slow cooking over low heat (around 225-250°F or 107-121°C). This allows the intramuscular fat to render slowly, basting the meat from the inside out and creating a moist, flavorful result.
Fat Side Up
When grilling, position the Cupim with the fat cap facing upwards. As the fat melts, it will baste the meat, keeping it moist and adding flavor.
Internal Temperature
Aim for an internal temperature of around 200-205°F (93-96°C) to ensure the connective tissue breaks down and the meat is incredibly tender. Use a meat thermometer to monitor progress.
Resting Period
After cooking, allow the Cupim to rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender final product.
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