Brazilian Churrasco Trends 2025/2026: The Cuts and Flavors Shaping BBQ

Brazilian Churrasco Trends 2025/2026: The Cuts and Flavors Shaping BBQ

Discover the “novos cortes” and marinades that will dominate Brazilian BBQs next year. Get ahead of the trend and impress your guests with our guide to the flavors shaping churrasco in 2025.

Introduction

Close your eyes and picture Brazilian churrasco. If the first—and only—thing that comes to mind is a majestic skewer of picanha sizzling over open flames, you’re not alone. For years, this iconic image has dominated the global idea of Brazilian barbecue. But a quiet revolution is simmering under the surface, moving far beyond that single, beloved cut.

As we look to 2025, Brazilian churrasco is not abandoning its traditions; it’s evolving. This year is all about innovation, driven by a newfound curiosity for underutilized cuts, a bold fusion of global flavors in marinades, and modern techniques that give grill masters unprecedented control. The result is a richer, more diverse, and more exciting churrasco experience than ever before.

This guide is your front-row ticket to this culinary evolution. We will unveil the new cuts gaining fame, decode the marinade revolution, and break down the techniques shaping the future of fire. By the end, you’ll have the knowledge and inspiration to move beyond the classics and host the most innovative and unforgettable Brazilian BBQ of 2025.

Beyond Picanha: The New Stars of the Churrasco Grill

For decades, the mighty picanha has rightly reigned as the undisputed king of the churrasqueira. Its rich flavor and perfect fat cap have made it the global symbol of Brazilian barbecue. But in 2025, a new era is dawning—one where a single cut no longer dominates the grill. The most exciting trend shaping churrasco is the conscious move towards exploring a wider universe of lesser-known, but equally delicious, cuts, transforming the classic rodizio into a more diverse and adventurous culinary journey.

This shift is fueled by the “Nose-to-Tail Churrasco” movement. Inspired by a global desire for sustainability and waste reduction, savvy grill masters and churrascarias are now celebrating the entire animal. This isn’t just about ethics; it’s a quest for unparalleled flavor. Lesser-known cuts often boast unique textures, deeper beefy profiles, and marbling that transforms into succulence when treated with respect and fire. By utilizing more of the animal, these pioneers are unlocking a new layer of taste that was always there, just waiting for its moment in the spotlight.

This doesn’t mean abandoning the classics. Picanha, fraldinha (skirt steak), and alcatra (top sirloin) remain the essential, beloved foundation—the pillars upon which churrasco is built. But now, they are being joined by a supporting cast of stellar performers, turning the grill into a stage for a much more exciting and complex show. The next section will introduce you to the specific cut that is leading this charge and becoming a must-have for any modern churrasco.

The Cut Gaining Traction: Cupim (Bovine Hump)

While the classics hold their ground, one cut is steadily moving from a hidden gem to a main attraction on the modern churrasqueira: Cupim, or bovine hump.

What it is: Cupim is a prized, ultra-tender, and exceptionally fatty cut sourced specifically from Zebu cattle (most commonly the Nelore breed), which are known for their distinctive hump. This hump is not muscle; it is a dense deposit of fat and connective tissue that, when cooked correctly, melts into an unbelievably rich, buttery, and succulent delicacy. Its texture is unique—often described as similar to ultra-rich short rib or even fine marbled tuna—making it a luxurious and memorable experience.

Why it’s trending: Cupim is captivating adventurous grillers for three key reasons:

Uniqueness: It offers a profoundly different texture and flavor profile from any steak cut, providing a novel experience even for churrasco veterans.
Richness: Its high fat content delivers an intense, decadent beef flavor that is unmatched by leaner cuts.
Cultural Authenticity: Serving cupim signals a deeper knowledge of Brazilian barbecue, moving beyond the well-known exports to offer a truly authentic taste of what’s enjoyed in churrascarias across Brazil.

How to Cook it: Cupim’s high fat and collagen content mean it cannot be grilled like a steak. It is best suited for low and slow roasting. The goal is to gently render the fat and break down the connective tissue without causing flare-ups that can burn the exterior. The most common method is to roast it slowly as a larger roast, either indirectly on the grill or in a dedicated smoker, until it becomes probe-tender (typically to an internal temperature of around 195-205°F or 90-96°C). This patience is rewarded with a meltingly tender, incredibly juicy result that is the epitome of the “nose-to-tail” trend.

The Marinade Revolution: Global Flavors Meet Brazilian Fire

For generations, the mantra of authentic churrasco has been simplicity: high-quality meat and coarse rock salt. While this tradition will always be sacred, a bold and delicious revolution is underway on the grill. In 2025, the boundaries of flavor are expanding as Brazilian fire embraces a world of global ingredients, moving beyond salt to create complex marinades that enhance without overpowering the natural taste of the meat.

Trend: Brazilian-Zero (Brazilian-Japanese Fusion)
The significant Japanese influence in Brazilian culture has finally fully ignited the world of churrasco. This trend, often called “Brazilian-Zero,” masterfully blends the umami of Japanese cuisine with the powerful fire of the grill. Pitmasters are now using:

Miso Paste: Adds a deep, fermented savoriness that forms a beautiful crust on the meat.
Shoyu (Soy Sauce): Used as a base for marinades, providing a salty, complex depth that penetrates the meat.
Yuzu Kosho & Citrus: This spicy, citrusy condiment and juices like yuzu or ponzu add a bright, aromatic kick that cuts through the richness of fatty cuts like cupim or picanha.

This fusion creates a sophisticated layer of flavor that is both unexpected and perfectly harmonious, appealing to a modern, global palate.

Trend: Northern Brazilian Influences (Tempero Baiano)
While Southern Brazilian churrasco is famous worldwide, the flavors of the North—specifically from Bahia and the Northeast—are now getting their time to shine on the grill. This trend incorporates the vibrant, Afro-Brazilian flavors that define the region’s cuisine:

Dendê Oil: This rich, red palm oil is the cornerstone of Bahian cuisine, adding a distinct earthy flavor and a beautiful color to marinades for chicken, pork, and robust fish.
Coconut Milk: Used to tenderize and add a subtle sweetness to meats, balancing spices and creating a moister final product.
Stronger Spices: Spice blends featuring cumin, coriander, ginger, and chili peppers are replacing simple black pepper, adding warmth and complexity that stands up to the open flame.

This trend is a celebration of Brazil’s own diverse culinary heritage, bringing the festive, powerful flavors of the Northeast to the churrasqueira and offering a totally new, yet authentically Brazilian, experience.

The Wood & Fire: How Smoke is Getting an Upgrade

The soul of churrasco has always lived in its fire. But in 2025, the approach is becoming more refined. It’s no longer just about generating heat; it’s about crafting the flavor of the smoke itself. This new era of fire management is elevating churrasco from a cooking method to an art form, where the choice of wood and the structure of the fire are as important as the cut of meat itself.

Trend: Native Brazilian Woods
While imported woods like oak and hickory are reliable, the most exciting trend is a return to Brazil’s roots. Grill masters are increasingly experimenting with native Brazilian woods to create unique, hyper-regional smoky profiles that are impossible to replicate. Two woods are leading this charge:

Aroeira: Known for its dense, slow-burning properties, Aroeira imparts a bold, aromatic, and slightly peppery smoke that is a traditional favorite in Minas Gerais. It’s particularly excellent for robust red meats like beef and lamb, adding a distinctly Brazilian terroir.
Pequi: This wood, from the tree that produces the infamous pequi fruit, offers a more exotic and complex aroma. It delivers a uniquely fragrant, slightly sweet, and floral smoke that pairs wonderfully with poultry, pork, and even fish, creating a truly unforgettable sensory experience.

This movement is about authenticity and exploring the unique flavors that Brazil’s diverse ecosystems have to offer.

Trend: Two-Zone Fire Mastery
The days of throwing all the charcoal into one pile and hoping for the best are over. The biggest technical shift in modern churrasco is the widespread adoption of the two-zone fire setup. This technique provides ultimate control by creating two distinct cooking areas:

Direct Heat Zone (The Searing Station): A hot bed of coals for achieving the perfect, caramelized crosta (crust) on picanha, fraldinha, and other steaks.
Indirect Heat Zone (The Roasting Oven): A side of the grill with no coals directly underneath, acting like a smoky oven. This is the essential zone for cooking larger, tougher, or more delicate cuts like cupim, whole chickens, or ribs low and slow, allowing them to cook through perfectly without burning.

This method grants the grill master surgical precision, ensuring every single cut—from a thin steak to a massive roast—is cooked to perfect doneness. It’s a fundamental skill that separates good churrasco from truly great churrasco, and it’s becoming a non-negotiable practice for enthusiasts in 2025.

The Side Dish Scene: More Than Just Farofa

The sizzling meat may be the star of the show, but in 2025, the supporting cast is getting a major upgrade. Modern churrascarias and home grill masters are realizing that a truly memorable barbecue experience is about the harmony of the entire plate. The side dish scene is being elevated from simple afterthoughts to intentional, flavorful creations that complement and cut through the rich, smoky meats.

Trend: Gourmet Farofas
Farofa, the beloved toasted manioc flour staple, is undergoing a gourmet transformation. While the classic version will always have its place, the new trend is all about customized, artisanal farofas that add a burst of complex flavor and texture to each bite. It’s no longer just a side; it’s a condiment. Expect to see:

Spicy: Kicked up with Calabrian chili flakes, smoked paprika, or finely diced pepperoni.
Savory & Smoky: Enriched with crispy bacon, caramelized onions, or sun-dried tomatoes.
Sweet & Savory: Studded with dried fruits like raisins or apricots, toasted nuts, or fresh herbs like parsley and chives.

These innovative farofas allow each guest to personalize their plate, adding a crunchy, flavorful counterpoint to the succulent meat.

Trend: Contemporary Salads
Gone are the days of simple, watery vinaigrettes and basic lettuce. The new wave of churrasco salads is all about heartiness, bold flavors, and grilled elements that stand up to the powerful main event. These salads are designed to refresh the palate and provide a necessary contrast to the meal’s richness.

Grilled Vegetable Salads: Charred hearts of palm, zucchini, corn, and bell peppers add a smoky depth.
Robust Greens: Using sturdy greens like kale, frisée, or radicchio that won’t wilt under a flavorful dressing.
Modern Vinaigrettes: Moving beyond simple oil and vinegar to dressings featuring honey-lime, mango-habanero, or a tangy passion fruit vinaigrette that actively cuts through the fat of the meat.

This evolution turns the side dishes from fillers into essential components of the feast, making the modern Brazilian BBQ plate a more balanced, sophisticated, and exciting culinary experience.

How to Host a Trendy 2025 Brazilian BBQ

Ready to move from tradition to transformation? Hosting a Brazilian BBQ that captures the trends of 2025 is about creating an experience that is both authentic and innovatively memorable. Here’s how to implement these ideas and impress your guests from the first skewer to the last bite.

Actionable Tip: Craft a Curated Menu Journey
Don’t just throw meat on the fire. Take your guests on a culinary journey that tells the story of modern churrasco. Structure your menu to build excitement:

Start with a Classic: Begin with the undeniable king, Picanha, seasoned with just coarse salt. This respects tradition and sets a familiar, high-quality baseline.
Introduce the New: Follow up with the trending star, Cupim. Explain what it is and its unique qualities. This becomes the conversation piece and the “wow” factor of your event.
Complement with Modern Sides: Plate these meats alongside your upgraded sides. Serve a mango and bacon farofa for a sweet-and-smoky crunch and a spicy cabbage slaw with a lime vinaigrette to cut through the richness of the cupim. This balance shows thoughtfulness and culinary awareness.

This structured approach guides your guests through the evolution of churrasco, making the meal an educational and delicious adventure.

Actionable Tip: Set Up a Interactive Marinade & Sauce Bar
Embrace the marinade revolution by turning it into an interactive experience for your guests. A “Marinade Bar” is a fantastic way to personalize the feast and encourage engagement.

The Setup: Arrange small bowls with a variety of global-inspired sauces and condiments.
The Options: Include:
- A Brazilian-Japanese option like a yuzu kosho mayo or a miso-ginger glaze.
- A Northern Brazilian (Bahian) inspired sauce with dendê oil, coconut milk, and lime.
- A classic chimichurri (for tradition).
- A spicy chili sauce for those who want heat.
The Experience: Encourage guests to take small samples of different meats and try them with various sauces. This not only highlights the quality of the meat itself but also makes your BBQ a fun, participatory event that everyone will remember.

By focusing on this curated experience, you’re not just serving food; you’re hosting a modern churrasco event that celebrates both the roots and the exciting future of Brazilian barbecue.

FAQ: Your Brazilian Churrasco Trends Questions, Answered

Q1: What is the most popular cut for churrasco in Brazil?
A1: Picanha remains the undisputed king of the churrasqueira, revered for its rich flavor, perfect fat cap, and simplicity. However, a truly authentic experience includes a variety of cuts. Fraldinha (skirt steak) is a staple for its intense beefy flavor, and Cupim (hump) is essential for those seeking a decadent, ultra-tender experience.

Q2: I only have a gas grill. Can I still make authentic churrasco?
A2: Absolutely! While charcoal provides the most traditional flavor, you can achieve excellent results on a gas grill. The key is to add smoke. Use a smoker box filled with wood chips (like apple or cherry) to generate authentic smoke. Most importantly, master the two-zone fire method by turning off burners on one side to create indirect heat for slower cooking, while using the lit burners for direct searing.

Q3: What is the best wood for churrasco?
A3: In Brazil, native woods like Aroeira (peppery, bold) and Pequi (fragrant, floral) are traditional favorites that provide unique local flavor. For grillers outside Brazil, fruitwoods like apple or cherry are the best substitutes. They provide a sweet, mild smoke that complements the meat without overpowering it, making them incredibly versatile for all cuts.

Q4: What is the simplest trend to try for a beginner?
A4: The easiest trend to implement is the marinade revolution. It requires no special equipment. For your next grill session, try marinating picanha or chicken thighs in a simple blend of soy sauce, fresh lime juice, minced garlic, and a touch of brown sugar for at least 4 hours. This adds a huge boost of flavor with minimal effort and is a guaranteed game-changer.

Conclusion: Your Next Grill Master Move

The world of Brazilian churrasco is evolving, and 2025 is your year to lead the charge. The trends are clear: it’s time to explore new cuts like decadent Cupim, embrace global marinades that fuse Brazilian fire with Japanese umami and Bahian spice, and master smarter fire management with native woods and two-zone grilling. But this isn’t just about following trends—it’s about transforming your skills and surprising everyone at your next BBQ.

These innovations are built on a foundation of respect for tradition. You can’t revolutionize your grill without first mastering the basics.

Ready to build that foundation? Before you experiment with these 2025 trends, ensure your skills are rock-solid. Read our Ultimate Guide to Picanha to perfect the art of seasoning, grilling, and slicing the king of churrasco cuts. Then, you’ll be ready to innovate like a true Meat Master.