I’m often asked what my favourite type of steak is, which is quite a silly thing to ask. It’s a bit like asking Hugh Hefner who his favourite shag was. With so many great contenders it’s difficult to pick the one that stands out from the rest.
As long as I’m still here and my appetite remains healthy the jury will stay out on this one and I reserve the right to change my mind as and when I choose.
So as long as that is clear I’d like to say a few words about my current steak of choice, the mouthwatering cut that is known as Picanha (pick-ahn-yeh).
My first Picanha experience occurred last December whilst on holiday in Brazil with Tillie. We were staying in a hotel belonging to our good friends Bob & Wilbert. Their hotel is located in the main square – known as the Quadrado – of a town called Trancoso. Trancoso is a beautiful historic town situated on the Bahian coastline of northern Brazil. It’s an amazing place and I highly recommend a visit if you’re ever in that part of the world.
Someone else's Picanha
Brazil invented one of the greatest things known to man – the Churrascaria. Churrascaria’s can be best described as utopia for carnivores. From what I gather the format is pretty much the same wherever you go. All meat is sold by the kilo. You can choose from a wide selection of meats including chicken hearts, pork chops, lamb cutlets and of course beef. Then the waiter brings the meat to your table on skewers and slices it straight onto your plate. Nothing short of genius.
The pièce de résistance of the Churrascaria experience is the Picanha, which in Brazil is widely considered to be the highest quality available. There is no UK (or US) equivalent of the Picanha cut, neither is there an English translation of the word. The nearest thing you’d typically find in a British butcher is the top rump. Brazilians visiting the UK are often surprised to find out that what they consider to be a prime delicacy is divided among other cuts by our butchers.
Picanha can be grilled or roasted though my favourite by far is the grilled version. The Picanha cut has considerably more fat than other cuts and the Brazilians take offense if you don’t eat the lot. However the added fat gives the meat a wonderful flavour that you just don’t experience on other cuts and I love it.
I’ve recently been searching for the Picanha experience here in London and my searches are proving fruitful.
For a start I’ve discovered a couple of home delivery services who sell Picanha. They are Pampasplains (although this does not look like Picanha to me) and Lucies Farm. I’ve not bought from either yet but will soon and will update as and when I do.
There are also a few Churrascaria’s based in London that I will be visiting soon, most notably Rodizio Rico that I’ve heard some great things about.
Verdict: If steak were religion then I would say my prayers in the church of Picanha (at least for now)
