Learn the most popular Brazilian BBQ cuts and how to cook them perfectly for your grill. Discover the secret to juicy Picanha, flavorful Fraldinha, and other must-try meats.
Brazilian BBQ Cuts Explained: Steak and Meat Guide
The Philosophy of Brazilian BBQ (Churrasco)
Brazilian churrasco is more than just a meal; it’s a celebration of meat. The philosophy is simple and focused: start with high-quality beef, season it with nothing but coarse salt, and cook it over fire. The secret to this powerful simplicity lies in selecting the right cuts.
Unlike American BBQ, which often focuses on slow-smoked pork, Brazilian churrasco highlights beef cuts that are cooked hot and fast on skewers. This guide will introduce you to the most popular cuts that form the heart of any authentic Brazilian barbecue.
Top Brazilian BBQ Cuts
These are the cuts you’ll find at any churrascaria or backyard barbecue in Brazil. Each one brings a unique texture and flavor profile to the table.
- Picanha (Sirloin Cap) The king of all Brazilian BBQ cuts. The Picanha is famous for its triangular shape and, most importantly, a thick, delicious fat cap. When grilled, this fat renders, basting the meat and infusing it with an unmistakable rich flavor.
- How to Cook: The most common method is to fold the cut into a “C” shape and thread it onto a skewer. It’s then grilled over high heat until the fat cap is crispy and the steak is cooked to your liking. To learn more, check out our Picanha guide.
- Fraldinha (Flank Steak) A long, thin, and lean cut that is packed with beefy flavor. It has pronounced muscle fibers, so it’s often marinated to add tenderness before a quick cook on the grill.
- How to Cook: Grill it quickly over high heat to medium-rare. The key is to slice it very thinly against the grain to ensure every bite is tender and not chewy.
- Maminha (Bottom Sirloin) Another staple of the churrasco, Maminha is a triangular cut that is tender and juicy with a moderate fat content. It’s an excellent choice for a well-rounded barbecue.
- How to Cook: Grill it whole, fat-side up, over medium-high heat. Allow it to cook to your desired doneness, then slice it against the grain.
- Coração da Alcatra (Top Sirloin Heart) Considered the premium part of the sirloin, this cut is incredibly lean but surprisingly tender. It has a robust, clean beef flavor that stands up well to a simple seasoning of coarse salt.
- How to Cook: This cut is often prepared in thick steaks or roasted whole. Grilling over medium-high heat is the best way to cook it.
- Costela (Beef Ribs) A slow-cooked favorite that is essential to the churrasco experience. Brazilian beef ribs are large, meaty, and require a long time on the grill to become fall-off-the-bone tender.
- How to Cook: Cook over low, indirect heat for several hours. The goal is to slowly render the fat and break down the tough muscle fibers until the meat is incredibly soft and flavorful.
Grilling Brazilian Cuts: Techniques & Tips
To truly experience these cuts, you need to understand the simple yet effective techniques of Brazilian grilling.
- Seasoning: Forget complex rubs. The authentic way is to use only coarse salt (
sal grosso). It draws out moisture, enhances the meat’s natural flavor, and helps create a crust. - Heat Management: Brazilian grills often use direct, high heat for most cuts, but you can achieve similar results on your grill by moving the meat around to control the cook.
- Slicing is Everything: A perfectly cooked steak can be ruined by improper slicing. Always slice the meat against the grain to break up the muscle fibers, which makes it much more tender to eat.
Brazilian BBQ Cuts
When it comes to authentic Brazilian BBQ cuts, the selection is as important as the fire itself. Brazilian grill masters, or “churrasqueiros,” focus on specific parts of the beef that deliver maximum flavor when cooked over open flame. These cuts are chosen for their balance of lean meat and generous fat, ensuring they remain juicy and tender through the high-heat grilling process. From the legendary Picanha to the robust Fraldinha, each cut plays a unique role in the traditional churrasco experience.
Churrasco Cuts
The term churrasco cuts refers to the specific selection of meats used in the Brazilian tradition of barbecue. Unlike other grilling styles, churrasco celebrates simplicity, with a philosophy centered on high-quality meat seasoned with nothing but coarse salt. The cuts are prepared to be skewered and roasted, allowing their natural flavor to shine. Understanding these cuts is the key to unlocking the true essence of Brazilian BBQ and recreating a churrascaria experience at home.
Picanha
The Picanha, or sirloin cap, is without a doubt the most iconic and beloved of all Brazilian BBQ cuts. Known for its distinct triangular shape and a thick, uniform fat cap, this cut is a favorite worldwide. The magic of Picanha lies in this fat layer, which renders down during cooking to baste the meat and create a crispy, flavorful crust. When sliced correctly and cooked to a juicy medium-rare, Picanha offers a rich taste and texture that is truly unmatched.
Grilling
The grilling technique for these Brazilian cuts is a lesson in precision and patience. While the preparation is simple, the cook requires a focused approach, often using high, direct heat. Cuts like Picanha and Fraldinha are frequently skewered and rotated over the fire, ensuring a consistent cook. The goal is to develop a beautiful crust and render the fat perfectly while keeping the inside tender and moist. This method brings out the best in each cut, making the final result a true celebration of flavor.
How to Cook Picanha
To cook Picanha the traditional Brazilian way, you’ll need to focus on high heat and a generous amount of coarse salt. The classic method involves slicing the Picanha steaks and folding them onto a skewer with the signature fat cap on the outside. Place the skewers over hot coals or a high-heat gas grill, rotating frequently to get a crisp sear on the fat while the inside cooks to a perfect medium-rare. A modern alternative, the reverse sear, also works exceptionally well for thicker cuts.
What is Fraldinha Steak
Fraldinha steak, known as flank steak in the US, is a long, flat cut of beef prized for its rich, beefy flavor rather than its tenderness. It has a distinct grain and is very lean, making it an excellent choice for marinades. In a churrasco, Fraldinha is often cooked quickly over high heat, sometimes with a simple rub, to prevent it from becoming tough. It’s a staple for a classic Brazilian barbecue and is incredibly versatile.
Brazilian Churrasco Meats
The selection of Brazilian churrasco meats is the heart of the barbecue experience. While Picanha is the undisputed star, an authentic churrasco includes a variety of cuts, each with its own role. Besides Picanha, you’ll often find Fraldinha (flank steak) for its intense flavor, Maminha (bottom sirloin) for its tenderness, and large beef ribs (costela), which are slow-cooked to perfection. This diverse range of meats ensures a complete and flavorful grilling experience.
Churrasco Cuts Explained
The term churrasco cuts explained emphasizes the unique philosophy behind Brazilian barbecue. Unlike other traditions that prioritize marbling above all else, churrasco cuts are chosen for their flavor and ability to withstand high-heat grilling on a skewer. These cuts, such as Picanha, Maminha, and Fraldinha, are prepared simply with coarse salt, allowing their natural, robust flavors to stand out. The goal is to highlight the pure essence of the meat, cooked expertly over an open flame.
Grilling Flank Steak Brazilian Style
Grilling flank steak Brazilian style is a process that focuses on flavor and texture. The steak is often marinated for a few hours to help tenderize the meat and infuse it with taste, though a simple coating of coarse salt is also common. It’s then grilled quickly over high heat to a medium-rare doneness. The final and most crucial step is to slice the meat thinly against the grain, which breaks up the tough muscle fibers and ensures every bite is tender and delicious.
Conclusion
Brazilian BBQ is a beautiful expression of meat cooked simply and perfectly. By focusing on these specific, flavorful cuts and a simple technique, you can recreate the authentic taste of a Brazilian churrasco in your own backyard. So, the next time you fire up your grill, look for a Picanha or a Fraldinha, and experience the rich, incredible flavor that has made these cuts a global sensation.
Ready to bring the authentic flavor of Brazil to your backyard? Grab your favorite cut from this guide and start grilling!
