Between balcony myths and butcher tips, we selected cuts consecrated by the masters of the Brasa
The sound of coal crashing, the smell of smoke and that healthy dispute to see who turns the grill better: nothing is more Brazilian than a good barbecue over the weekend. But the experience is only complete when the right meats enter the scene.
Between balcony myths and tips from, we selected six cuts consecrated by the ember masters that simply cannot be missed at their next meeting.
These are the top 6 meats that can not be missed in a barbecue
1. Picanha
Absolute icon, should display uniform fat cover from one to two fingers.
The secret is to seal the side of fat first, creating a unique crust and juicide. Avoid parts that exceed 1.2 kg, above that, has become.
2.
Versatile cut, with long fibers and little apparent fat, gains quick softness on the grill.
Ideal for those who want tasty meat without weighing in their pockets (and calories). Serve a bad thing to preserve moisture.
3. Rib
The classic “breath” long lasting.
The rib of slap, the noblest part of the rear, has high marble and intense flavor; It needs low heat for hours, but rewards every minute of waiting with meat that crumbles.
4. Termite
Want to impress with something typically Brazilian? Cutting the zebu cattle is rich in interspersed fat.
Cook first for about two hours and finish on the grill to form golden crust.
5. Alcatra (core or baby beef)
Perfect balance between softness and taste, accepts cuts in tall medallions or thin strips in the skewer.
Grill over strong fire to seal quickly and rest before slicing.
6. Ancho / counter -file steak
Famous in the Argentine parrilleros, the entrepreneur is part of the contradiction with generous internal fat (fat eye).
It should go to the grill in four inches pieces so that the center is pink.
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