Best Churrasco
Picanha is a popular cut of beef in Brazilian cuisine, sourced from the top sirloin cap and known for its distinctive, thick layer of fat. It serves as the traditional centerpiece of churrasco, or Brazilian barbecue, where it is typically skewered, seasoned with coarse salt, and roasted over charcoa...
Costela Bovina refers to Brazilian beef ribs prepared in the traditional gaucho style of churrasco originating from the Rio Grande do Sul region. The preparation involves heavily salting large slabs of ribs and slow-roasting them for several hours over an open flame of wood embers. This low-temperat...
Fraldinha is the Brazilian Portuguese name for beef flap meat, a cut taken from the lower abdominal or flank region of the cow. It is a staple of churrasco, the Brazilian style of barbecue, and is typically seasoned with coarse salt and grilled over an open flame on long metal skewers in rodizio-sty...
Alcatra is a Brazilian top sirloin cut central to the churrasco of Bahia state, where it is traditionally marinated in beer and garlic and slow-roasted in a clay pot or on skewers.
Maminha is a Brazilian bottom sirloin cut prized in churrasco for its tenderness and mild flavor, typically grilled whole on skewers and sliced thin to serve.
Linguiça Churrasco is a coarsely ground Brazilian pork sausage seasoned with garlic and paprika, grilled on skewers and among the first cuts served at a traditional churrascaria.
Coração de Frango are chicken hearts skewered and grilled over high heat in Brazilian churrasco, one of the most popular street-food and churrascaria offerings in Brazil.
Cupim is the fatty hump cut from Zebu (Brahman) cattle, a distinctly Brazilian churrasco specialty prized for its intense marbling, requiring slow cooking of several hours to become tender.
Frango ao Churrasco is Brazilian BBQ chicken marinated in garlic, lemon, and salt before grilling over charcoal, a budget-friendly staple found at churrascarias across all Brazilian regions.
