Here in America, beef is a common food, but in Brazil, it’s a way of life! Brazilians love steak, so when we bring the Brazilian culture around steak to our restaurants, it’s all about the churrasco or barbecue style.
But what makes Brazilian meats so delicious? Is it the cut, the preparation, the cattle itself? Here, we dig into our favorites. By the time you’re done reading, they’ll be your favorites, too!
Table of Contents
What is Picanha?
First up, we have possibly the most popular and prized cut of beef in all of Brazil, the picanha.
Picanha is a small but delectable cut from the top of the rump of the cow, and it’s appropriately called the “rump cap” in the UK, as well as the “sirloin cap” in parts of the US, where you can find it.
Picanha is an interesting cut. Because of its location, it’s situated on top of a fat cap. But, it’s a relatively lean cut of meat. That means it needs to be cooked perfectly; the fat becomes buttery smooth and melts into the meat, while the meat itself remains rich and full of flavor.
It’s no exaggeration to say that every churrasco in Brazil will offer picanha, and we’re no exception.
What kinds of picanha do we offer?
At Texas de Brazil, it’s no surprise that picanha is one of our tastiest, most sought-after cuts of meat. This mouth-watering cut comes in four different forms, cooked to perfection by our Gauchos, brought right to your table, and carved just for you.
What are the four forms of picanha we offer?
- Regular picanha. This is the simplest and tastiest kind of picanha you can get. Grilled to perfection, the picanha is only lightly seasoned so the flavors of the meat come through in full force. It’s simple, it’s delicious, and there’s really nothing better.
- Garlic picanha. Who doesn’t love garlic with their meat? The pairing of fresh garlic and roasted meat forms a perfectly complementary mixture of flavors.
- Spicy picanha. What’s a barbecue without a few spicy options? Picanha is a beloved cut not just because it’s delicious but also because it works so well with so many different flavor profiles. A spice mixture that gives it a pleasant heat without overriding the flavor of the meat brings this picanha to the next level.
- Lamb picanha. While picanha is traditionally a beef cut, many animals have the same sort of anatomy, and lamb works just as well. Of course, lamb has a different, subtly gamey flavor that brings a whole new depth to your dining experience.
Picanha is only just scratching the surface of what we offer, though, and when you come to a Brazilian steakhouse, you’re getting a whole lot more than just picanha on your plate.
What is Contrafile?
Another popular cut of meat in Brazilian steakhouses is called contrafile, but it’s actually not really a specific cut of meat, but more of a specific way the meat is cut. Contrafile is usually made out of strip loin or ribeye, but it can be done with any cut because the secret is in the name: contra, or against, file, the grain.
Contrafile is cut across the grain rather than with the grain of the meat.
Why is this important? Cutting with the grain leaves longer muscle fibers across each bite of meat, leaving it tougher and less flavorful. Cutting against the grain leaves a well-marbled and tender cut, which can be easily roasted over an open fire.
The marbling of fat throughout the cut leaves it juicy and flavorful, while the cut itself prevents it from tightening and toughening up as it’s cooked.
Is Filet Mignon the Best Cut of Beef?
Filet mignon has a reputation throughout popular culture as being the high-priced, best quality, most delicious cut of meat. It’s a small, very tender cut of meat from right at the loin of the cow, under the ribs, and next to the backbone.
Is it all it’s cracked up to be? We think so! Filet mignon is small and delectable, and it’s one of our most sought-after cuts. In fact, we even offer it in two different forms: plain filet mignon, cooked to perfection and offered in medallions, and bacon-wrapped filet mignon.
Wrapping the cut in bacon lends additional flavor, a salty, pork-laced juiciness, and the smoked compounds that carry over from the bacon when the two are cooked together.
Bacon alone is delicious, but wrapping it around an already excellent cut of beef takes the two to a new height.
Is Petit Filet the Same as Filet Mignon?
While both petit filet and filet mignon have the word “filet” in their names, the petit filet and filet mignon are slightly different.
The filet mignon is a small, tender cut from the loin; the petit filet, meanwhile, is a small, lean cut from the shoulder of the cow. Also known as the Chuck Primal, this area is actually a bit rare to find in stores and other locations, which makes it a unique find.
Why is that? Well, it’s a small and challenging to cook to perfection. It’s also located around some less tender and tougher meat, so it requires a skilled butcher to extract it properly. But when cut and cooked properly, it’s an exquisite cut.
That’s right; despite being from a less desirable part of the cow, and having different properties, the petit filet rivals the filet mignon in terms of tenderness and flavor. If you’re a connoisseur of steak and filets, visiting a churrascaria like Texas de Brazil might be one of the few opportunities to enjoy a proper petit filet.
What is Flank Steak and How is it Prepared?
Flank steak is one of the less glamorous cuts of meat compared to things like the filet we just talked about. It’s a cut from the abdominal muscles of the cow and is larger, longer, and firmer than most other cuts of steak. Because of this, it really needs to be prepared properly. Otherwise, it risks becoming dense, chewy, and difficult to enjoy.
Fortunately, our gauchos know exactly how to cook a great flank cut, and it’s not just about the marinade, or the spices, or the flame. It’s about cutting it properly, contrafile, to avoid the long grains.
It’s about accentuating the bold, meaty flavor of the flank without overcooking it into oblivion.
Flank steak is actually used in two different popular Brazilian cuts of beef:
- The first is called Fraldinha, which is a cut that comes from the intersection of the flank, the short loin, and the bottom sirloin. It’s a long, thin cut, full of connective tissue and marbling that gives it a very bold and meat-forward flavor. If you’re the kind of person who loves to taste the meat more than the spices, this kind of flank steak is perfect for you. When properly cooked, the flank steak develops a thin, browned crust at the edges, contrasting with the soft and chewy interior. It’s also frequently paired with a tangy, vinegar-based salsa.
- The second way you often see flank steak in Brazil is in Maminha. This is a “noble” beef cut, and is similar to Fraldinha, except it leaves out the bit of short loin in favor of the full intersection between flank and bottom sirloin. The result is an extremely versatile cut similar to the American tri-tip steak that can be barbecued, roasted, stewed, fried, or prepared in any number of other ways. Some people even call it the “filet mignon of the grill”, in reference to how delicate a filet is and how easy it is to ruin on something as harsh as a grill, whereas the maminha cut is much more forgiving.
Either way, at Texas de Brazil, our flank steak is large, flavorful, tender, and worth savoring. If beef is your favorite, flank will go a long way towards satisfying your appetite!
What’s the Deal with Costela?
Costela, in Brazil, refers to a cut of meat you’ll be very familiar with if you’ve ever enjoyed meat before – the ribs. Specifically, costela is the ribs of the beef, but there’s a little bit of a difference. American-style ribs are generally more limited, while Brazilian costela includes both the ribs and the plate ribs.
Of course, you’re never going to see a churrasco without ribs, right?
Ribs are extremely flavorful and tender, and while they’re often slow-cooked or smoked with BBQ ribs in America, the Brazilian method of cooking is to liberally salt and spice the meat and slow-cook it over an open flame.
The end result is a flavorful, smokey, and tender meat that falls right off the bone. It’s almost a challenge to bring it to your table!
What Else is On Offer at Texas de Brazil?
Beef is the star of the show, but that doesn’t mean it’s all that’s on the grill at Texas de Brazil!
One of our favorites is the Brazilian sausage. This sausage is hickory-smoked and made with a proprietary blend of spices that is sure to be a hit whether you have it at our restaurants or pick some up from our market to bring home.
Pork is always available, too. We’re not just talking about the bacon wrapping the filets; we have pork ribs that are barbecued to perfection, as well as parmesan-crusted pork loin chops that are delightfully tender, with that uniquely pungent flavor of parmesan in the breading.
Chicken, too, is always available. We have bacon-wrapped chicken breast medallions, which are cooked together to infuse the chicken with the smokey flavor of the bacon, while also ensuring it’s juicy and flavorful. We also have parmesan drumettes for the dark meat lovers in the audience. Not quite chicken wings, drumettes have more meat and more flavor to them than the usual wings you’re used to.
Finally, we already gave the game away by mentioning lamb picanha above all else, but that’s not the only kind of lamb on offer. We also have lamb chops, the delectable little lollipops of lamb that pack quite a punch of meaty goodness. Or, if you want something a little more, we have whole legs of lamb, and our gauchos happily slice and serve however much of it you like. Just say the word!
All of that is just the meat, the star of the show. We also have a salad area with a variety of vegetables for a build-your-own salad bar experience, alongside charcuterie options and plenty of palate cleansers to enjoy between bites. If you want something with a little more substance and variety, we also have soups, rice, potatoes, sauteed mushrooms, and a whole lot more on offer.
Finally, don’t forget dessert! Whether it’s carrot cake and key lime pie, a unique Brazilian papaya cream, a passion fruit mousse, or a flan, there’s always something unique and delectable on offer. Browse our full menu to see what’s available!
How Can I Get a Taste of Brazilian Meat?
If you’re looking to try out any or all of the delicious cuts we’ve listed above, from beef to pork to lamb to chicken, look no further. For an unforgettable dining experience, a fast-paced and positive date night, or a unique atmosphere, Texas de Brazil is the place to be.
And no, we’re not just in Texas; our fusion of Brazilian steakhouse churrascarias and Texan barbecue is spreading throughout the country. Whether you’re near the greater Seattle or Los Angeles areas, Houston or Chicago, New York or Miami, or anywhere in between, we have dozens of locations across the country – and even a few more further afield, like Qatar, Panama, and South Korea!
So, whether you want a unique and unforgettable dining experience, the taste of Brazilian steak to remind you of home, or you’re just jonesing for a great cut of meat, all you need to do is find your nearest location and reserve a table. Alternatively, you can order for pickup or delivery, order meat directly from our market and butcher shop, or order catering for your next special event.
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