The Most Traditional Brazilian Barbecue Beef Cuts: A Guide for Grill Masters

Brazilian barbecue, or *churrasco*, is world-famous for its unique grilling techniques and rich flavors. At the heart of this tradition are the beef cuts, each with its own distinct taste and texture. Here’s a guide to the most traditional beef cuts used in Brazilian *churrasco* and what makes them special.

1. Picanha (Top Sirloin Cap)
*Picanha* is the star of Brazilian barbecue. It comes from the top of the sirloin and is known for its thick fat cap, which melts and flavors the meat as it cooks. Skewered and grilled whole, it’s sliced into juicy, tender pieces and has a rich, buttery flavor.

**How to grill it:** Sear the fat side over high heat, then cook to your desired doneness. Slice thinly for maximum tenderness and flavor.

#### 2. **Maminha (Bottom Sirloin)**
*Maminha* is another barbecue favorite. It's a tender, juicy cut from the bottom of the sirloin. While not as marbled as *picanha*, it’s flavorful and often slow-cooked to keep it tender.

**How to grill it:** Cook slowly over medium heat, and slice against the grain for a great texture.

#### 3. **Fraldinha (Flank Steak)**
*Fraldinha*, or flank steak, is a thin, flavorful cut from the cow’s lower abdomen. It has a robust beef flavor, making it perfect for *churrasco*, though it’s not as tender as some of the other cuts.

**How to grill it:** Grill quickly over high heat to sear the outside while keeping the inside juicy. Slice thinly against the grain.

#### 4. **Costela (Beef Ribs)**
If you love rich, fatty cuts, *costela*—Brazilian beef ribs—are a must. They’re cooked slowly for hours until the meat falls off the bone, offering a deep, smoky flavor.

**How to grill it:** Slow-cook the ribs over low heat for several hours. Baste frequently to keep them moist.

#### 5. **Alcatra (Top Sirloin)**
*Alcatra* is a versatile cut from the upper sirloin. It’s leaner than *picanha*, but still juicy and flavorful. Its mild taste makes it great for marinades and seasoning, ensuring it’s a hit at any barbecue.

**How to grill it:** Grill *alcatra* over medium heat until medium-rare. Slice thin for tender bites.

#### 6. **Cupim (Hump)**
*Cupim* comes from the zebu cattle breed and is known for its marbled fat. It’s slow-cooked to break down the fat, resulting in a juicy, flavorful bite that’s truly unique.

**How to grill it:** Cook *cupim* low and slow for several hours until the meat is tender and full of flavor.

#### 7. **Filet Mignon**
Filet mignon is well-known for its tenderness and mild flavor. It’s a popular choice for skewering and grilling in Brazilian *churrasco*, offering a melt-in-your-mouth experience.

**How to grill it:** Grill quickly over high heat, turning frequently to ensure even cooking. Be careful not to overcook, as it’s a lean cut.

### Conclusion
Brazilian barbecue is a celebration of flavor, and these traditional beef cuts are essential to the experience. Whether you prefer the rich, fatty flavors of *picanha* and *costela* or the lean tenderness of *filet mignon*, there’s a cut for everyone. Next time you fire up the grill, try one of these cuts and bring the authentic taste of Brazilian *churrasco* to your home!

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