Your complete guide to authentic Brazilian meat cuts, cooking techniques, and food culture
Explore NowKnown internationally as the culotte or rump cap, this cut is the most prized in Brazilian steakhouses.
Similar to top sirloin in the US, this versatile cut is perfect for grilling and roasting.
Known as tri-tip in the US, this triangular cut comes from the bottom of the sirloin.
Similar to flank steak, this flavorful cut is best when grilled and sliced against the grain.
The traditional Brazilian barbecue method using skewers and open flame cooking.
A slow-cooked stew method using clay pots for fish and seafood dishes.
The art of preparing Brazil's national dish, a black bean stew with various pork cuts.
The technique of toasting cassava flour with various ingredients for a perfect side dish.
Brazilian cuisine is a vibrant fusion of indigenous, Portuguese, African, and other immigrant influences. The country's vast geography contributes to distinct regional variations in cooking styles and ingredients.
From the meat-heavy gaucho cuisine of the south to the seafood-rich dishes of the northeast coast.
The culture of rodízio (all-you-can-eat) restaurants and the social aspects of Brazilian dining.
How Brazilian cuisine evolved through indigenous, Portuguese, African, and immigrant influences.
Brazilian food culture goes beyond just cuisine—it represents hospitality, celebration, and the joyful spirit of the Brazilian people.
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