The Ultimate Guide to Brazilian Steakhouse Meats

Understanding the Variety of Meats at Brazilian Steakhouses

Brazilian steakhouses are known for their impressive selection of meats, with each cut offering a unique flavor and texture. While the variety can be overwhelming, understanding the different types of meat served can greatly enhance your dining experience. From classic beef cuts to specialty items like chicken hearts, there's something for every palate.

Picanha: The Star of the Show

Picanha is arguably the most famous cut of beef found in Brazilian steakhouses. Known as the rump cap or sirloin cap in the United States, this thick, juicy cut is often seasoned and grilled over an open flame. It’s typically folded onto a skewer, giving it a crescent shape that resembles orecchiette pasta. Picanha is usually sliced on both sides, providing a perfect balance of meat and fat. It pairs well with garlic mashed potatoes, farofa, and chimichurri.

Lombo: A Lean and Flavorful Option

Lombo, or pork loin, is another popular choice at Brazilian steakhouses. This lean cut is often coated with Parmesan cheese, which adds umami and helps retain moisture. The Parmesan not only enhances the flavor but also prevents the meat from drying out. Lombo is a great alternative to beef and is often served in smaller portions, making it less intimidating for those new to the style.

Fraldinha: A Flavorful Sirloin Flap

Fraldinha is a sirloin flap cut that comes from the bottom of the sirloin portion. Its name translates to "little diaper," but don't let that deter you. This cut has a good amount of marbling, which helps it retain moisture when grilled. Unlike picanha, fraldinha doesn’t have a thick layer of fat on top, so it relies on its internal marbling for juiciness. It’s often sliced against the grain to ensure tenderness and pairs well with a simple chimichurri.

Presunto: A Hidden Gem

Presunto, or ham, is a lesser-known meat at Brazilian steakhouses but worth trying. It's a lean cut of ham that is often grilled and basted with a sugary glaze. Unlike deli ham, which can be salty and dry, presunto is moist and flavorful. It’s best paired with bright flavors like fresh or grilled fruit to balance its richness.

Linguiça: A Spicy Sausage

Linguiça is a traditional Portuguese sausage that’s commonly found at Brazilian steakhouses. It’s recognizable by its red color, which comes from paprika, and its bold, spicy flavor. Linguiça is often used in side dishes like feijoada and pairs well with creamy or citrus-based sides to balance its intensity.

Galeto: A Young Chicken Delight

Galeto refers to a young chicken that’s been marinated overnight in a wine and herb blend. This results in a juicy, aromatic chicken that’s often roasted whole or jointed. The marinade gives it a deep flavor, and the skin crisps up nicely on the grill. Galeto is a lighter option compared to other chicken dishes and is perfect for those looking for something familiar.

Cordeiro: Lamb on the Menu

Lamb, or cordeiro, is another red meat commonly found at Brazilian steakhouses. The cut can vary, but it’s often folded into crescent shapes similar to picanha. Cordeiro is cooked over an open flame, giving it a deep flavor while maintaining its juiciness. It’s typically seasoned with herbs and garlic, allowing its gamey flavor to shine through. Chimichurri pairs beautifully with lamb, as does a steakhouse wedge salad.

Coração De Frango: A Unique Specialty

Coração de frango, or chicken heart, is a specialty that might surprise some diners. These grilled chicken hearts are bite-sized and have a depth of flavor that can be customized with marinades or seasonings. They’re often served without much additional flavor, allowing their natural taste to come through. Chimichurri or other herb-based sides can help balance their gamey notes.

Pernil De Cerdo: A Tasty Pork Cut

Pernil de cerdo, or pork leg, is a flavorful and tender cut of roast pork. It develops a crispy layer of crackling on the outside, adding to its depth of flavor. The fat keeps the pork moist, making it a satisfying choice. Pair it with citrus notes or a light salad to complement its richness.

Costela: Ribs with a Twist

Costela, or ribs, are a common cut at Brazilian steakhouses. Unlike traditional barbecue ribs, they’re seasoned with spices and salt before being slow-cooked on an open grill. This gives them a smoky flavor and fall-apart texture. Whether beef or pork, costela is served on a large skewer and is ready to be enjoyed straight from the grill.