Picanha, The Best Cut of Beef? Further Thoughts on the Consumption of Meat in Brazil
One of the things that I like about eating beef in Brazil is the most popular cut, known as picanha. This cut is almost entirely unknown in the United States. In English, we call it the sirloin cap.
Never had it? Never eaten it? Neither had I before coming to Brazil.
This is a lost opportunity. Besides the filet, it may well be the tastiest part of the cow.
The beef itself is lean, though it is capped by a thick layer of fat that can easily be removed and discarded.
In Brazil, the majority of meat is cooked medium, though sometimes medium rare. The best picanha has a hint of pink in the middle.
Sometime ago, I was asked about my favorite foods in Brazil. Picanha was first on my list. Sure, there are plenty of other foods that I like. But picanha is the most delicious. It just requires some salt and a grill. That’s it.
Every churrasco has to have picanha. All of the best meat restaurants feature picanha.
I’d say that filet comes close second as a cut, mostly because it can, if cooked incorrectly, lack robust flavor.
Other than that, most meat restaurants aren’t going to have the traditional cuts you find in the U.S. There aren’t many rib-eyes. You don’t find many New York Strips. If you asked the average Brazilian, they may not even know these cuts.
There’s a reason for that. Picanha is king. And it’s not abdicating its throne.
