Picanha
A prime cut of beef, known for its tenderness and flavor, often considered a highlight of the rodizio experience.
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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Tropilha Grill Churrascaria
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Picanha's history is intertwined with the rise of Brazilian cattle ranching and the churrasco tradition. While the exact origins are undocumented, its popularity likely grew as a result of butchers identifying and appreciating this particular cut's unique qualities. The term 'picanha' itself might derive from the pole used to herd cattle, reflecting the dish's strong connection to livestock farming.
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Picanha is a cornerstone of Brazilian churrasco, a barbecue tradition that emphasizes high-quality cuts of meat cooked over an open flame. It represents a celebration of Brazilian culinary heritage and is often enjoyed at social gatherings and special occasions.
Churrasco Staple
Picanha is virtually synonymous with churrasco in Brazil, often being the most anticipated cut. Its presence signifies a high-quality barbecue experience.
Social Gathering Food
Eating picanha is often a communal activity, shared with friends and family at barbecues and celebrations. The shared experience adds to the dish's cultural significance.
Rodizio Star
In rodizio-style restaurants (where servers bring around different cuts of meat on skewers), picanha is typically one of the most prized and frequently offered options.
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Picanha offers a rich, beefy flavor profile accentuated by the rendered fat cap. The meat is inherently savory and slightly sweet, enhanced by simple seasonings.
The dominant flavor is a deep, robust beefiness. The fat cap, when properly rendered, provides a buttery richness that complements the lean muscle. Often seasoned simply with coarse salt (sea salt or kosher salt), the focus is on highlighting the natural flavor of the beef. Some variations might include garlic or peppercorns, but the key is to not overpower the meat's inherent taste.
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Fat Cap Rendering
Score the fat cap in a crosshatch pattern before cooking. This helps the fat render evenly and prevents the meat from curling up during cooking. Do not trim the fat cap excessively, as it is crucial for flavor and moisture.
Slicing Technique
Slice against the grain after cooking. This shortens the muscle fibers, making the meat more tender and easier to chew. The grain direction changes across the picanha cut, so pay attention while slicing.
Temperature Control
Aim for medium-rare to medium doneness for optimal tenderness and flavor. Use a meat thermometer to ensure accuracy. Overcooking picanha can result in a tough and dry texture.
Salting
Salt generously with coarse salt just before cooking. The salt helps to draw out moisture and create a flavorful crust.
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