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Picanha is one of the Brazilian barbecue’s premier cuts, a selection of barbecued beef. It is a very tender cut of beef, covered with a large layer of fat which gives the meat its flavor.

Preparation of Picanha: The meat must have time to breathe, 10 minutes is enough. Then remove the meat from the refrigerator or vacuum bag and let it rest for 10 minutes before handling.

Picanha has a mild flavor and is a very juicy and tasty meat, precisely for this reason the great secret of picanha is to maintain these characteristics. This is why when seasoning the picanha you should be very careful with the peculiarities of the meat, so do not add too much salt so as not to dry the picanha, leaving it hard and salty; You can’t add too much seasoning like pepper, garlic or whatever, because if you add too much you can end up losing the taste of the meat. very important advice, NEVER REMOVE THE GREASE FROM THE PICANHA! Fat is super important in making it juicy, sweet and tasty. Another very important tip is never to rub salt into the meat.

How to cut picanha

Cut the picanha by putting in the thickness of 2 male fingers or 3 female fingers with the fat face down and at the same time, without making “back and forth” with the knife, not to create burrs, as this damages fibers and greatly influence softness.

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