Picanha

introduction[edit | edit source]

Grilled Picanha

Picanha, also known as Top Sirloin or Rump Cap, is a popular cut of beef in Brazilian cuisine. It is a flavorful and tender cut of beef that is perfect for grilling and roasting. In this article, we will discuss the history, characteristics, preparation, and cultural significance of Picanha.

History[edit | edit source]

Picanha originated in Brazil, where it is considered a national dish. It is derived from the Portuguese word "picana," which refers to a long-handled cattle prod used by gauchos to herd cattle. Gauchos would often slice off the top layer of a cow's rump to cook over an open fire, and this cut became known as Picanha.

Characteristics[edit | edit source]

Picanha is a triangular-shaped cut of beef that comes from the top of the sirloin. It is surrounded by a layer of fat that adds flavor and keeps the meat tender during cooking. The meat itself is lean and has a slightly coarse texture. It is typically cooked medium-rare to medium, which allows the fat to melt and infuse the meat with flavor.

Preparation[edit | edit source]

To prepare Picanha, start by trimming off any excess fat and silver skin. Then, season the meat with salt and pepper and let it sit at room temperature for 30 minutes. Next, grill the Picanha over high heat, fat side down, for 5-7 minutes. Flip the meat over and grill for an additional 5-7 minutes, or until the internal temperature reaches 135-140°F. Let the meat rest for 10 minutes before slicing against the grain and serving.

Cultural Significance[edit | edit source]

In Brazil, Picanha is often served as part of a churrasco, which is a barbecue-style feast. It is typically accompanied by farofa (toasted cassava flour), rice, beans, and a variety of other meats. Picanha is also a popular cut of beef in other South American countries, such as Argentina and Uruguay.

File:Picanha trancherad.jpg

Picanha trancherad