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How to cook alcatra (top sirloin) for Brazilian churrasco
Alcatra is top sirloin for Brazilian churrasco — coarse salt, embers, skewer or two-zone kettle, pull 125–130°F.
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Carne seca (what it is and what to buy in the US)
Carne seca is dry salted beef for the Brazilian bean pot. What it is, and what to buy in the…
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Pernil on the churrasco (pork leg on the fire)
How to cook pernil (pork leg) on the churrasco fire over embers.
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How to grill maminha (tri-tip) on a kettle grill
How to grill maminha (tri-tip) on a kettle grill. The grain changes direction — slice against it.
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Lamb chops on the fire (costeletas de cordeiro)
Lamb chops (costeletas de cordeiro) are the fast lamb piece at a southern Brazilian fire.
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Pork loin on the churrasco (lombo suíno)
Pork loin (lombo suíno) is a lean center roast Brazilians put on the fire next to picanha.
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How to make sun-dried salted beef (carne de sol)
Sun-dried salted beef (carne de sol) is Northeastern cured beef. The name says sun.
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Pão com picanha (steak sandwich)
A Brazilian churrasco steak sandwich is sliced grilled beef, a soft roll, and vinagrete.
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Pork ribs on the churrasco (costelinha)
Pork spare ribs or baby backs (costelinha) are the pork rib rack. Ask a US butcher for pork spare ribs…
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Lamb on a Brazilian fire
Lamb (cordeiro) is more common at southern fires than at a picanha-only table. Ask a US butcher for a bone-in…
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How to grill pork picanha (picanha suína)
Pork sirloin cap (picanha suína) is a cheaper fire piece than beef picanha. Ask a US butcher for pork sirloin…
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Northeastern sun-dried beef (carne de sol)
Sun-dried salted beef (carne de sol) is Northeastern air-dried salted beef. It is not jerky and not corned beef.
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Cupim (zebu hump)
Cupim is the fatty hump muscle from a zebu-type steer. It has no clean US equivalent.
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Alcatra seasoned with mustard and garlic
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap.
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Maminha seasoned with garlic and butter
Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip.
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Maminha seasoned with garlic and oil
Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip (maminha seasoned with garlic and…
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Alcatra seasoned with sal grosso only
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap (alcatra seasoned…
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Costela seasoned with sal grosso only
Beef plate ribs (costela) are long-bone short ribs. Ask a US butcher for plate short ribs or long beef ribs,…
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Fraldinha seasoned with sal grosso only
Sirloin flap (fraldinha) is also called flap meat or bavette. Ask a US butcher for sirloin flap or flap meat.
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Picanha seasoned with sal grosso only
Top sirloin cap (picanha) is also sold as coulotte or rump cap. Ask the butcher for top sirloin cap, and…