In recent years, a specific cut of meat has been gaining prominence in Portuguese barbecues and restaurants, becoming increasingly sought after by those who appreciate good cuisine. It is located on the back of the beef, above the hip, and has a layer of fat that gives it flavor and succulence.
According to Taste Atlas, a website specializing in world cuisine, picanha occupies third place among the most consumed dishes in Portugal in the 2025 ranking, this is picanha.
The secret to your popularity
Picanha owes its fame to the combination of flavor and texture. Despite the external fat layer, the interior has little intramuscular fat, which makes it essential to control the cooking process so that the meat does not become tough.
According to the same source, this particularity distinguishes it from other popular cuts and explains why it is so valued both at barbecues and in specialized restaurants.
Origin of the name
The term picanha derives from the word picana, the stick used by ranchers in Portugal and Spain to drive cattle.
When the technique arrived in Brazil, the name began to designate the part of the cow hit by the stick, becoming known as picanha. This historical connection explains the cut’s reputation in contemporary gastronomy and its association with barbecue traditions that cross borders.
Traditional preparation
At Brazilian barbecues, picanha is a must. It is placed on skewers, grilled over hot coals and cut into thin slices directly from the skewer.
According to Taste Atlas, the succulence and intense flavor of this cut has won over connoisseurs in different parts of the world, keeping the barbecue tradition alive even outside Brazil.
Versatility in Portugal
In addition to barbecue, picanha arouses interest due to its versatility. It can be grilled at home, prepared in the oven or in a frying pan, but the ideal point requires knowledge.
According to the same source, chefs recommend serving the meat rare or medium rare, thus ensuring the soft texture and flavor provided by the layer of fat.
Recognition in the country
In Portugal, picanha establishes itself as a cut appreciated both by those who follow international trends and by those who maintain the tradition of homemade barbecues.
The reinforces that the popularity of the cut is due to the combination of flavor, texture and ease of preparation, attributes that guarantee it a prominent place in the top 3 of the most consumed dishes in 2025.
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