Picanha is a
cut of
beef first made popular in
Brazil, and later adopted in
Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap.[1] In recent years the cut has become popular in most of
Latin America and has become popular for
barbecue.[clarification needed]
In Brazil
The cut was created in
Bixiga neighborhood, São Paulo, in the 1950's but not for barbecue. The first restaurant to roast picanha in a barbecue was the restaurant Dinho's in 1973. In Brazil, the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of coarse
sea salt.[2] The fat is retained until the steak has been cooked.
In Portugal
Although already known in Portugal as a part of alcatra,[3][4] the cut and its association with barbecue in Portugal was popularized by
Brazilian immigrants and Brazilian restaurants starting in the end of the 20th century, taking advantage of the
United Kingdom BSE outbreak of the 1990s.[5][6] Picanha is served in restaurants[7] and is widely available in supermarkets and butchers, both fresh and packaged under
vacuum.[8] Most of it is usually produced within the European Union (
Republic of Ireland and
Poland)[9] and also imported from
Argentina,
Brazil,
Paraguay and
Uruguay in South America.[10][11][12]
In the United States
In the United States, the cut is generally divided into other cuts like the
rump, the
round, and the
loin.[13] Unlike in Brazil, the fat cap is generally trimmed off.[citation needed]
Etymology
The term picanha is of unknown origin. It could be derived from the word picana, which was a pole used by ranchers in the southern parts of Portugal and Spain, particularly in
Alentejo, for herding cattle.[14]
Cooking methods
Picanha can be prepared on the
grill, in the
oven, on the hob, in a
frying pan, or
sous vide with a variety of spices and accompaniments.[15][16]
^Porto Editora – alcatra no Dicionário infopédia da Língua Portuguesa [em linha]. Porto: Porto Editora. [consult. 2024-01-01 21:42:14]. Disponível em
[1]
^"Cortes". Bife Lovers - Animais, raças, cortes, bifes, Carne britânica de qualidade (in European Portuguese).
Archived from the original on 2024-01-01. Retrieved 2024-01-01.
^Winstanley, Chris (15 August 2013).
"Picanha The taste of Brazil". Portugal Resident.
Archived from the original on 1 January 2024. Retrieved 1 January 2024.