TOMAHAWK
Qualities:
- Bone-in ribeye steak
- Cut of beef from the rib primal
- White meat
- Lots of marbling
The Tomahawk is a large, bone-in ribeye steak, that stands out because of the large bone in which the actual steak rests on. Its name refers to a light axe which was used as a tool and weapon by North American Indians. The steak is about 2 inches thick, and weighs an average of 30 to 45 ounces.
PICANHA
Qualities:
- Classic Brazilian steak
- Extremely tender
- Red meat
- Skewered or grilled
- Great fat cap
The Picanha is a classic Brazilian Steak. Not only is it a classic, but it is the signature Brazilian Steak. The steak is taken from the top of the rump, specifically a cut called The Coulotte. It has a thick layer of fat, which makes it incredibly juicy and tender. In Brazilian Steakhouses, it is usually Skewered. When made at home, it is more common to grill it. The method of grilling can vary. Check the recipes page to learn more.
CHICKEN HEARTS (Coração de Galinha)
Qualities:
- Not too squishy
- Not too hard
- Just the right balance
- Well seasoned
- Bite size
Chicken hearts can sound, look, and feel abnormal at first. In fact, it is common for people to not like them even after a few tries. However, once you’re past its abnormality, chicken hearts are one of the most unique meats of your barbecue lineup. They are usually grilled in a stick due to its very small size, but they fill you up quicker than you’d expect. With an unmistakable flavor, chicken hearts is something you shouldn’t sleep on.
GARLIC BREAD (Pão de Alho)
Qualities:
- Soft or Crunchy
- Garlic Richness
- Cheesy
- Extremely Popular
Garlic Bread… There’s not much to say about this one. A must to any classy barbecue, that costs cheap to make, and tastes wonderfully delicious. The mix of bread with the cheese makes this crunchy and soft at the same time. And the garlic gives your barbecue session, the spice it deserves.
SKIRT STEAK (Fraudinha)
Features:
- Long
- Thin
- Rich Beefy Flavor
- Slightly Chewy
Skirt Steak might not be one of the most popular cut of beef for a typical barbecue, but it definitely deserves a spot. It comes from the diaphragm of the cow, which is located near the flank. Because of its slightly chewy texture, it can be good to marinate it first, and then grill it, to make it more tender. Regardless, skirt steak is a flavorful meat, and the cherry on top: It’s cheaper than other steaks.
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