Top 5 Brazilian Steakhouse Cuts

 Navigating a Brazilian steakhouse menu? This guide ranks and describes the top 5 most popular churrasco cuts, from the iconic Picanha to the tender Filet Mignon, so you can eat like a pro.

Top 5 Brazilian Steakhouse Cuts

The Brazilian steakhouse experience, or churrascaria, is defined by the high-quality, flavorful cuts of meat served tableside. This guide highlights the top 5 must-try cuts, explaining their unique characteristics and why they are staples of Brazilian barbecue. From the tender Picanha to the robust Fraldinha, this list will help you navigate the endless skewers and find your favorite.

Walking into a Brazilian churrascaria is a feast for the senses. The sizzling sounds, the smoky aroma, and the endless parade of skewers can be a bit overwhelming. With so many options coming your way, how do you know which cuts to prioritize?

The secret to a great steakhouse experience is knowing the menu. While a churrascaria offers a variety of meats, a few key cuts stand out as the most popular and beloved. This guide will help you navigate the endless procession of skewers by breaking down the top 5 Brazilian steakhouse cuts, explaining what they are, and why they are so delicious.

Navigating the Churrascaria: Your Guide to the Best Cuts

At a churrascaria, the gauchos (grill masters) carry skewers of meat from the grill directly to your table. You control the flow of meat with a two-sided coaster: green for “keep it coming” and red for “I need a break.” To get the best cuts, keep your eyes peeled for these top five.

#1 Picanha (Top Sirloin Cap)

The undisputed king of Brazilian barbecue. If you only eat one cut at a churrascaria, make it the picanha. It’s a triangular cut from the top of the sirloin, defined by a thick, juicy fat cap that’s left on during grilling.

• Why It’s So Good: The fat cap is the secret ingredient. As it cooks, it renders down, basting the meat and infusing it with an incredible beefy flavor. The meat itself is tender and flavorful, and the simple seasoning of coarse salt allows its natural taste to shine.
• How It’s Served: Picanha is typically sliced into thick steaks, folded into a “C” shape, and skewered. It is often served rare or medium-rare to preserve its tenderness.

#2 Fraldinha (Flank Steak)

The “butcher’s cut” of Brazil, Fraldinha is a long, flat steak that is all about rich, deep flavor. While it’s a leaner and more fibrous cut than picanha, its incredible beefy taste makes it a fan favorite.

• Why It’s So Good: Fraldinha has a strong, bold flavor that stands up beautifully to the grill. When cooked correctly, it is juicy and tender.
• How It’s Served: It is often cooked whole on the grill and then sliced against the grain into long, thin strips right at your table. Slicing against the grain is crucial for tenderness.

#3 Maminha (Tri-Tip)

Maminha, or tri-tip, is a triangular cut from the bottom sirloin. It’s a bit more tender and juicy than flank steak, and its unique grain makes it stand out.

• Why It’s So Good: Maminha is known for its versatility and its juicy, rich flavor. It’s also more forgiving on the grill than picanha, making it a great choice if you prefer your meat cooked a little more.
• How It’s Served: It’s typically cooked as a whole roast and then sliced against its two-directional grain.

#4 Alcatra (Top Sirloin)

Alcatra is the core of the top sirloin. It’s a large, lean, and very tender cut that is a staple of Brazilian grilling.

• Why It’s So Good: It offers a straightforward, classic beef flavor. It’s a consistently tender and reliable cut, often served in larger, thick slices.
• How It’s Served: Alcatra is usually grilled in large chunks and then sliced into thick, juicy pieces. It’s a great option for those who want a simple, unadorned steak flavor.

#5 Filet Mignon (Beef Tenderloin)

While not exclusively a Brazilian cut, filet mignon is a popular and universally loved option at any churrascaria. It is the most tender cut of beef, known for its buttery texture and mild flavor.

• Why It’s So Good: Its extreme tenderness makes it a melt-in-your-mouth experience. Brazilians often wrap it in bacon to add a smoky, salty flavor and keep it from drying out on the grill.
• How It’s Served: Filet mignon is typically cut into thick medallions and cooked to a medium-rare temperature. It is often served wrapped in a slice of bacon.

Conclusion: Your Brazilian Steakhouse Game Plan

The next time you visit a churrascaria, you’ll be able to navigate the menu like a seasoned pro. Start with a few slices of the iconic Picanha, then explore the incredible flavors of the Fraldinha and Maminha. Finish your meal with the simple tenderness of Alcatra or Filet Mignon.

Want to try these cuts at home? Check out our guide to Popular Brazilian Steak Recipes to get started.