Churrasco cookery originated with the gauchos, rural nomad horse riders who wrangled cattle for their meat, in the 1800s.
For your dinner, large churrascarias will serve up to 20 different types of beef, according to CNN. Picanha, alcatra, baby beef, filet com alho, maminha, and costela de Ripa are the most popular choices.
The flesh from the top of the rump is called picanha, and it is preferred in Brazil. It is frequently served with rice and beans and thinly sliced.
If you're not a big fan of steak, the second most popular choice is lombo, or pig loin. Only the nicest pieces of loin are saved to grill and serve; the meat is covered in a parmesan cheese covering.
Brazilian steakhouses are frequently referred to as buffets, offering a range of meals to pick from, including their vast list of meats, because they originated as family-style eating experiences.
Molho campanha, a Brazilian salsa commonly made with tomatoes, red and green bell peppers, and onion, is one of the most well-liked side dishes.
Fogo do Cho is a full-service Brazilian churrascaria that serves meals in the rodizio manner straight at your table, making it one of the most well-known Brazilian steakhouse options in America.
If you've been to a Brazilian steakhouse, you know what to expect: succulent meat on skewers, all-you-can-eat selections, vinegary toppings, and caramelized plantains.
Although some people would refer to it as a Brazilian steakhouse, its actual term is churrascaria. The name is derived from the Portuguese word for "barbecue" and refers to the method of cooking the meat.