Churrasco Guide
Churrasco is more than a barbecue in Brazil: it’s a weekend ritual with family and friends. If you live in Fort Myers, Cape Coral or anywhere in Southwest Florida, finding the right Brazilian cuts is the first step. Here’s what to buy and where to find it.
The Cuts
| Brazilian cut | Closest US name |
|---|---|
| Picanha | Top sirloin cap (rump cap, coulotte) |
| Alcatra | Top sirloin |
| Maminha | Tri-tip |
| Fraldinha | Bottom sirloin flap (flap meat) |
| Contra filé | Strip loin / New York strip |
| Costela bovina | Beef ribs |
| Costela suína | Pork ribs |
| Cupim | Beef hump (cupim) |
| Maçã de peito | Brisket |
| Coxão mole | Top round |
| Coxão duro | Bottom round (outside flat) |
| Patinho | Knuckle (sirloin tip) |
Many US supermarkets don’t cut meat the Brazilian way, especially picanha with the fat cap intact. At Brazmarket’s butcher counter in Fort Myers, these cuts are prepared Brazilian-style, and the butcher also takes custom cuts and reservations on request.
Don’t forget the linguiça. Brazmarket carries toscana, chicken, mixed pork and beef (with or without pepper), caseira and caseira with biquinho pepper.
The Table
A complete churrasco also needs the right supplies, all available at Brazmarket: Braseiro charcoal, Globo and Pampas coarse salt (sal grosso), Yoki and Bom Gosto farofa, and Zinho garlic bread (pão de alho). Pair it with a cold Guaraná or a Brazilian wine.
From Our Butcher
Visit Brazmarket
Hours
Mon–Sat 9 AM – 8 PM
Sun 9 AM – 3 PM
Phone
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