Brazilian Steakhouse Meats Explained

It's hard to remember a time when Brazilian barbecue wasn't a mouth-watering mainstay of cuisine. That could be, in part, because the style of cooking has been around since the 19th century, during which South American cowboys ate their fill of the stuff. Brazilian barbecue is known for its many diverse yet natural flavors and method of preparation, in which meat is cooked slowly over the embers of an open grill and typically seasoned with salt to allow the meats' natural flavors to take center stage. The way it's served — rodizio-style, or slice by slice and all you can eat — has also become synonymous with the cuisine. Still, with so many different types of meats — and even more cuts — to choose from, it's easy to become overwhelmed. But fear not! We've got you covered with a comprehensive rundown of Brazilian steakhouse meats explained.

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Picanha (rump cap) | 0:00
Fraldinha (bottom sirloin) | 1:44
Alcatra (top sirloin) | 2:49
Chuleta (ribeye) | 3:29
Filet mignon | 4:18
Costela (ribs) | 5:28
Linguica (sausage) | 6:33
Lombo (pork, probably with parm) | 7:28
Cordeiro (lamb) | 8:24
Frango (chicken) | 9:10
Cupim (beef hump) | 10:11

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