Pikanha's Brazilian Steak House
Pikanha's Steak House proudly introduces
the traditions, culture and food of southern Brazil to Bay area.
We offer a variety of different cuts of
beef, pork, lamb, and chicken that are slowly cooked with special
grills to preserve all their natural juices and flavors.
Rump cover is a part of top sirloin.
Picanha is very popular at all-you-can-eat barbecue restaurants (churrascarias),
called either a "rodizio" in the southeast or a "espeto corrido" in
the south of the country.
Although it is not completely certain,
many brazilians chefs agree that the picanha cut originated in Rio
Grande do Sul, the southernmost state of Brazil, famous for its
Picanha is usually served grilled or roasted. In
the latter case, it is common to roast the whole piece on a spit and
cut slices from it as thin or thick as desired, usually so that
several people may share a single piece even tough they may not
agree on how cooked the meat should be.
Alternatively, a rump cover may be cut into
slices thick enough to stand on their edge on the grill. In this
case, the slices, typically seasoned only with rock salt, are
usually grilled with the thick layer of fat down until most of it
melts away and the remaining fat becomes crispy.
Each of the sides is then grilled for about ten
seconds. The slices are then cut down the middle, each thus
producing two slices only half as thick. The uncooked side of the
slices should then be grilled.
We hope you enjoy this gastronomical
adventure called "Rodizio" at Pikanha's Steak House along with the
unique style and tradition of the Gauchos from the south of
Call us and make your reservation today