19 January, 2017
Estimated Reading Time : 2 minutes
Brazil is one of the countries with a high per capita meat consumption, at 38 kg. The most consumed meat is beef, and the preferred cut by everyone, which is actually part of the country’s identity, is the picanha. It is characterized by being tender and very flavorful, making it ideal for grilling or baking. Although its history is recent, its popularity has grown rapidly. In our recipe collection, you will learn how to make a dish with this cut.

Brazil, a country that consumes a lot of beef

Brazil is a country with a very rich and diverse cuisine. The size of its territory, climatic features, and geographical characteristics directly influence the variety of Brazilian food. But regardless of the region, beef consumption is substantial throughout Brazil.

Anyone who has visited the country knows this, but what they probably don’t realize is that it wasn’t always this way. The boom in the beef market is quite recent, but it has been rapid. Today, the per capita meat consumption is 38 kilograms.

Historians note that meat consumption peaked around the 1990s, but approximately 30 years ago, in 1960, it started when a tender and juicy cut, the famous picanha, began to be heavily consumed by the population.

This is a Brazilian cut of meat that comes from the lumbar part of the cattle. Each animal has two picanhas. It has a triangular shape with a layer of fat. It has an unparalleled flavor, is very juicy, and is perfect for grilling or oven cooking.

The Rise of Picanha

It is said that a famous Brazilian billionaire playboy named Baby Pignatari visited a steakhouse he frequented regularly and ordered, as usual, an Argentine rump steak. However, in his absence, he was served a particular cut of meat that caught his attention due to its tender and juicy flavor. Curious, he asked the griller who was of Argentine nationality what the cut was called.

The cook explained that in northern Argentina, it was called picanha because that’s where the ox is struck with a tool called picanha (which resembles a spear). Since then, it became the playboy’s preferred cut, and its fame and influence made that cut become increasingly popular in many restaurants.

In short, the picanha experienced a boom until it became what it is today: one of the icons of Brazilian cuisine and the most requested cut in restaurants and meat markets for grilling and enjoying in various ways.

Currently, Brazil imports tons of beef monthly, specifically this cut, from countries like Uruguay, the United States, Australia, and Argentina.

Tips for Grilling Picanha Correctly

This typically Brazilian cut isn’t very known worldwide. That’s why it’s possible that it’s sold with the fat cap or that you might not be able to enjoy it as you wish due to culinary inexperience. Here are some helpful tips:

  1. When purchasing this cut, make sure it doesn’t weigh more than 1.2 kg; ideally, it should be between 800 and 900 grams, which indicates tenderness.
  2. Don’t remove the fat, as it contributes to enhancing the flavor. Only remove the membrane covering it.
  3. Avoid chopping it into small pieces like the ones served in restaurants. It’s best to grill it whole.
  4. Don’t pierce it with a fork to turn it over, as this will let out the juices that give it its prized flavor.
  5. Don’t check if it’s done by cutting the tip; this will cause loss of flavor.
  6. For cooking, start by searing it on high heat on the side without fat for a few minutes, then turn it to medium heat and cook for 1 hour and 30 minutes. Flip it once and cook for 25 minutes on low heat.
  7. We recommend using a marinade (made with 2 parts water and 1 part salt) and basting the meat every 10 to 15 minutes. This keeps it moist, prevents crust formation, and enhances the flavor.