1, cattle slaughtered that day, fresh meat.
Brazil's plateau region has little relief, mostly tropical grassland climate, vast grassland area and relatively large population, so Brazil's animal husbandry is developed, ranking third in the world. One of the main characteristics of Brazilian diet is more meat and less vegetables. Pig beef is the main specialty of Brazil, and the Brazilian people have always liked it. Generally speaking, wealthy families like beef, and pork is the main food. Barbecue is a famous flavor dish in Brazil, and it is a necessary food for family banquets and picnics. Because Brazilian barbecue is eaten on the day of slaughter, the meat is particularly fresh, and it is accompanied by side dishes such as sashimi and salad.
2, little seasoning, original taste
The typical feature of Brazilian barbecue is that there is little seasoning. Generally, it is only seasoned with salt, so you can enjoy the original flavor of the meat, and there are many kinds of blood in it. When barbecuing, mutton skewers are usually strung on a drill, roasted on the fire, and sprinkled with coarse salt to let the salt melt and penetrate. When the surface of the meat is cooked, remove the salt particles and then cut the surface with a sharp knife to eat. Brazilian barbecue is mainly roast beef and ham sausage. The raw materials with the sauce are strung on a special appliance, turned over on the fire and oiled until golden.
There are many kinds of meat, including chicken, pork and beef ~
Brazilian barbecue is mainly roast beef and ham sausage, as well as roast chicken legs, pork, sausages, and even pineapples, pears and apples (pineapples are baked on the surface with Brazilian honey). After curing these raw materials, put them on a flat iron bar with grooves about one meter long and slowly barbecue them on a charcoal fire. Brush oil several times during the period, and bake until both sides are golden and fragrant, and you can eat it. The aroma will make your appetite big.
4. The parts of the meat are finely divided, and the most unique one is the ox wind.
According to Prince Zhiguan, this is a picture of beef cattle in the eyes of Brazilians (Portuguese). Generally speaking, the most delicious and expensive part is (16) Picania, which is located above the buttocks of cattle, giving consideration to both fat and thin, and has a fragrant juice. Domestic bakeries translate into triangle meat or Picaca. There is also the most unique part of Brazilian barbecue in the world: (5)cupim, the hump of cattle, is also the most unique part, similar to the camel's hump, which is very delicious.