From the very Brazilian picanha to the Argentine Chorizo steak, passing through the typical US Brisket, it is not today that the Menus dedicated to meats are somewhat plural with different languages and accents.
The barbecue, in its multiple forms, is a true cultural expression that crosses borders, uniting people around fire and the pleasure of eating. But while its concept is universal, each country brought its own interpretation, developing techniques and cuts that have transformed meat into a plate with different identities.
“Even within Brazil itself there are different barbecue techniques ”, Says Fabio Lazzarini, chef of the prestigious balcony D.INner and whose family is also ahead of Intermezzo, positioned among the main noble cut distributors of the country.“ Some use skewer, those who prefer grill, and meat can be prepared in steaks or whole. We are very democratic! ”
Picanha, perhaps our iconic cut, is usually baked with coarse salt and kept on the skewer, and allows fat to slowly melt the meat. Others, such as rump, diaper and button are also quite popular.
The barbecue arrived in Brazil along with the peoples of the missions, indigenous villages founded by the Spanish Jesuits in the present region of Rio Grande do Sul in the 17th century. At that time, large pieces of meat with bone – such as rib – were baked throughout the day, a tradition that still remains in the region of the Rio Grande do Sul. “There is still a lot of ground fire,” says Lazzarini.
In the neighboring Argentina the so -called “Asado” also composes a true ritual. Henrique Freitas, Corrientes Meat Consultant 348, explains that, “In addition to working on some specific cuts, such as Entaña, chorizo steak and strip -bent, a specific, wood, where you move the fire and meat in a vertical structure.” This grill, called parrilla has a channel to capture fat and better control the temperature, and is one of the most striking features of this technique. In Uruguay, in turn, the base is very similar to Argentina, but with subtle differences.
“Uruguayans also use parrilla, but with the grill suspended in greater distance from the brazier, and most use wood for the preparation valuing courteous As a strip Asado, where the cooking process is longer, ”explains Leo Solomon, Poor Juan Parrilla’s chef.“ Seasoning is usually simple, with salt, and the Uruguayan barbecue is often accompanied by bread and salads. ”
For Rincon Hidy Rincon Parrillero Chef Chico Mancus, the differences between Parrilla Uruguayan and Argentina in relation to the Brazilian barbecue are minimal. “What changes essentially is the type of charcoal used. In Brazil, we use eucalyptus coal, which generates a lot of flame, but if it consumes quickly. In Argentina and Uruguay, we use the break, a small flame burns and stays in much longer,” he adds.
Chico still points to an important distinction in the barbecue structure. “In Brazil, traditional models are closed to maintain an oxygen flow that prolongs the burning of coal. This reduces direct control over the fire, requiring the barbecue to move the meat more often to ensure uniform cooking and prevent it from burn. Already in Parrilla Argentina and Uruguay, the fire is controlled by the movement of the more accurate adjustments at temperature,” he explains.
Smoking and bone cuts
Another school that has become popular here is from the United States. Especially in the south of the country, in states like Texas, the so -called “American Barbecue” is very popular, which involves slow smoking on a closed barbecue called Pit, using woods like walnut and sin. In addition to the Brisket, which is the beef breast, pork ribs and bone meats are prepared with spices and marinades. For grills like Rib Eye and T-Bone, Char Broiler is used, a type of grill with higher temperature control. “Americans have little cuts, as there is a large demand for hamburger meat, which is also prepared on barbecue,” says Freitas of Corrientes 348.
The differences do not stop there. Freitas also explains that, in general, Brazil has a herd defined in pasture, which ensures meat with a lot of taste intensity but with a firmer texture – including the breed of animals. “In the United States is the opposite, with animals from very young in confinement, resulting in fat meat, selected by marble, with little presence of taste but a lot of softness.”
According to him, already in Argentina and Uruguay, in addition to the predominance of British cattle, the pasture is quite rich. “This makes these animals get a lot of weight and, in some models, there is a termination in confinement.” Not by chance, the meats of these countries are recognized as some of the best in the world.
Other countries have also developed their techniques for grilling meat, some very curious. In South Korea, for example, thin rib blades, Pancetta, among others, are quickly marinated in a mixture containing ingredients such as shoyu and pepper paste before being taken to the grill on the table and served with preserves and leaves. Already the Mongol barbecue, which was actually born in Taiwan, gained fame by combining slices of meat, pasta and vegetables cooked quickly on a circular plate.
For Lazzarini, you can’t define the best barbecue style. “The ideal would be a mixture of them, because I really like Parrilla Uruguayan, for example, but I prefer to work with charcoal.”
Learn below the main cuts of each of the most popular barbecue schools in the world:
Brazil
Rump steak: It is the most iconic cut of the Brazilian barbecue. Extracted from the back of the ox, near the animal’s back, it has a thick layer of fat, which ensures softness and juiciness.
Rump: Much appreciated in Brazil, also comes from the back of the ox, between the loin and the thigh. It is lean and versatile and can be prepared in large pieces or steaks.
Forty: Located at the bottom of the animal, between the belly and the rear leg, the diaper has long fibers and intense flavor. Although it is thinner than picanha, it has a robust flavor and is very popular.
Beef rump: Alcatra extension, has triangular shape and presence of fat interspersed in the piece, which results in juiciness and taste. It can be done on both the grill and on the skewer, but because it is an extracted from an un -irrigated region, it should be served to the ‘to the point’ so as not to dry out.
Argentina
Chorizo steak: With a large layer of fat concentrated on the side of the cut, it is extracted from the front of the beef, neighbor from the ancho and rump steak. Much appreciated by its intense flavor, it is usually served in thick steaks, with a golden crust and the juicy interior.
Strip Asado: It is the classic cut of the Argentine ribs. The cut is made from the ribs of the ox, in the transversal direction to the bones.
Entreña: Narrow and elongated, entrance is the part of the ox diaphragm and has a striking flavor. Despite being a very soft and tasty cut, it has a firm membrane that there are those who prefer to take.
Mollejas: ox endocrine glands, more precisely the thymus. They should be grilled until a crispy texture on the outside and soft inside, and goes well with lemon.
Uruguay
Strip Asado: As in Argentina, the strip Asado is the most traditional cut of the Uruguayan barbecue. The ribs cut into small pieces are baked slowly over the parrilla.
Vacio: corresponds to our traditional diaper.
Morcilla: Although not exactly a “beef cut”, Morcilla is an item that has become popular in the Uruguayan barbecue. Species of sausage made with ox blood and spices, it is grilled along with other cuts and served as a snack.
United States
Brisket: It is the most famous cut of the American barbecue, especially in the Southern Barbecue style. Extracted from the ox chest, it is smoked for several hours at a low temperature, which results in extremely soft and flavorful meat, with a caramelized and juicy crust.
Ribeye: It is much appreciated by its interspersed fat. Equivalent to entrance or rib steak.
T-Bone: One of the most popular in the United States, it contains both Filet Mignon and Counter-File, separated by a “T” bone.
Tomahawk: It is an imposing meat that draws attention through the huge 30 centimeters bone. It is removed from the same region as Prime Rib and was called so as to remember an ax of the same name widely used by the ancient US indigenous people.
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The Post Schools of Meat: Discover the main types of barbecue through the Appeared First on CNN Brazil V & G.
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
