Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. [1] In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture. [2]
The cut was created in Bixiga neighborhood, São Paulo, in the 1950s, but not for barbecue. The first restaurant to roast picanha in a barbecue was the restaurant Dinho's in 1973. In Brazil, the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of coarse sea salt. [3] The fat is retained until the steak has been cooked.
Although already known in Portugal as a part of alcatra, [4] [5] the cut and its association with barbecue in Portugal was popularized by Brazilian immigrants and Brazilian restaurants starting in the end of the 20th century, taking advantage of the United Kingdom BSE outbreak of the 1990s. [6] [7] Picanha is served in restaurants [8] and is widely available in supermarkets and butchers, both fresh and packaged under vacuum. [9] Most of it is usually produced within the European Union (Republic of Ireland and Poland) [10] and also imported from Argentina, Brazil, Paraguay and Uruguay in South America. [11] [12] [13]
In the United States until recently the cut was little known and often named top sirloin cap, rump cover, rump cap, or culotte (French). American butchers generally divide this cut into other cuts like the rump, the round, and the loin. [14] Unlike in Brazil, the traditionally-retained fat tends to be removed before preparation, unless requested otherwise by the customer. [15]
The term picanha is of unknown origin. It could be derived from the word picana, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in Alentejo, for herding cattle. [16]
Picanha can be prepared on the grill, in the oven, on the hob, in a frying pan, or sous vide with a variety of spices and accompaniments. [17] [18]
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
A churrascaria is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".
Rodízio is an all-you-can-eat style of restaurant service in Brazilian restaurants where waiters bring a variety of grilled meats repeatedly throughout the meal, until the customer(s) signal that they have had enough.
Churrasco is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Algoz is a town and the seat of the civil parish of Algoz e Tunes in the municipality of Silves, in Algarve, Portugal. It has about 3000 inhabitants.
Betanzos is a municipality in the autonomous community of Galicia in northwestern Spain in the province of A Coruña. It belongs to the comarca of Betanzos. In Roman times Betanzos was called Flauvium Brigantium or Brigantium. During the Medieval period the settlement was known as Carunio.
Piri piri, often hyphenated or as one word, and with variant spellings peri-peri or pili pili, is a cultivar of Capsicum frutescens from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African territories and then spread to other Portuguese domains.
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Tafelspitz is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Many regional cuisines feature a mixed grill, a dish consisting of an assortment of grilled meats.
Bife a cavalo, bife com ovo a cavalo, or bife a caballo is a traditional dish in Portugal, Brazil, Paraguay and Argentina. It consists of a grilled, or sometimes pan-fried steak, with fried eggs on top. It is usually served with rice and beans and a salad. Its name literally means "horseback-riding steak", as an allusion to the appearance that the fried eggs are "riding" the steak. In Argentina, bife a caballo is usually served with French fries.
Fogo de Chão, Inc. is a Brazilian chain of rodízio-style steakhouses (churrascarias) founded in 1979 by brothers Arri and Jair Coser, along with Jorge and Aleixo Ongaratto. The restaurant chain specializes in Southern Brazilian cuisine, primarily serving churrasco barbecued meats and traditional side dishes. First established in the Brazilian city of Porto Alegre, the chain has over 70 locations throughout Brazil, the United States, Saudi Arabia, the UAE, and Mexico as of 2023.
A barbecue restaurant is a restaurant that specializes in barbecue-style cuisine and dishes. Barbecue restaurants may open relatively early compared to other restaurants, in part to optimize sales while barbecued foods being slow-cooked by the process of smoking are being tended to by restaurant personnel on premises. In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day. Per these logistics, a significant portion of their sales may occur during lunchtime. Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches. Popular food items may sell out earlier compared to others, which may encourage customers to arrive earlier. In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015".
Xarém or xerém is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. It has a corn flour base combined with other traditional ingredients which vary by region. The dish is prepared using corn meal, clams or sardines, and grilled meats. The Algarvian version is most commonly prepared using clams.
Priberam is a Portuguese technology company, dictionary editor and software developer, based in Lisbon.
The Prego, also known as bitoque do prego, called prego no prato when served as a dish or prego no pão when served as a sandwich, is a typical Portuguese dish. It consists of a small beef patty which is normally served as a standalone dish or a sandwich, sometimes on a bolo do caco.
The Our Lady Mother of Men Church Portuguese: Igreja Nossa Senhora Mãe dos Homens, part of the Caraça Sanctuary, is a Catholic temple in Catas Altas, Minas Gerais, Brazil. The official name of the complex is Sanctuary of Our Lady Mother of Men, but Caraça has this nickname because of the shape of part of the mountain, which resembles the face of a giant lying down.
Arroz carreteiro or carreteiro rice is a dish from the Brazilian state of Rio Grande do Sul which has become popular throughout Brazil. It is made of a rice base to which shredded or cubed beef is added as well as carne-seca or carne-de-sol, paio, bacon or linguiça, a type of sausage. The dish is traditionally flavoured with garlic, onions, tomato and parsley. In the Central-West Region and the Northeast of Brazil, arroz carreteiro is also known as maria-isabel and it is prepared with carne-de-sol.
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