Latin America is celebrated for its rich grilling traditions and unique steak cuts. These cuts reflect regional practices and cultural heritage, offering distinct flavors and textures compared to Western styles. Among the most iconic are the Picanha, Maminha, Arrachera, and others that have gained global popularity.
The Picanha, a Brazilian favorite, comes from the top sirloin cap and is instantly recognizable by its thick fat cap, which locks in flavor and tenderness during cooking. Unlike Western butchery, which often trims this section, Brazilians cook it whole, skewered and seasoned simply with rock salt for churrasco grilling. This method highlights the meat’s natural flavor, and the Picanha has since become a global sensation, introduced through Brazilian steakhouses worldwide.
The Maminha, or tri-tip, is another standout Brazilian cut from the bottom sirloin. Known for its lean texture, light marbling, and buttery flavor, the Maminha is often slow-roasted or grilled whole, making it a versatile choice for any barbecue. Its origins lie in Brazil’s preference for cuts that balance flavor with tenderness, often paired with traditional sides like farofa (toasted cassava) and vinagrete (Brazilian salsa).
Argentina and Uruguay, famed for their world-class beef, contribute the Bife de Chorizo (Striploin) and Bife Ancho (Ribeye). These cuts are central to the region’s beloved asado tradition, where meat is cooked slowly over wood fires. The Striploin is prized for its balance of tenderness and flavor, while the Ribeye’s bold marbling enhances the smoky, rich taste characteristic of traditional grilling. Unlike Western butchery, Argentine and Uruguayan methods retain the fat and marbling, preserving the meat’s natural juiciness.
Mexico’s Arrachera, or skirt steak, stands out for its bold, beefy flavor. Once considered a humble cut, it rose to prominence through marination, which tenderizes the meat and enhances its taste. Today, Arrachera is a staple in tacos, fajitas, and other classic Mexican dishes, reflecting its versatility.
Latin American butchery emphasizes flavor and natural fat, differing from Western methods that favor leaner, uniform cuts. Globally, cuts like Picanha, Arrachera, and Maminha have captivated chefs and diners, showcasing the adaptability and richness of Latin American grilling traditions. These cuts represent more than just food—they celebrate culture, community, and the art of cooking.
Image Credit: https://churrascophuket.com/menus/ (Maminha, page 15)
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