Picanha is a prized cut from the top of the rump, traditionally cooked over open fire in Brazil. It is a staple at churrascarias and family barbecues, celebrated for its flavorful fat cap and tender meat.

In southern Brazil, picanha is often seasoned simply with coarse sea salt and grilled on a skewer. In the southeast, it may be sliced thin and served on a churrasco platter. Some regions add garlic or herbs, but the classic style is salt‑only.

Traditionally, picanha is sliced against the grain after grilling and served on a large platter with farofa, vinaigrette salsa, and sometimes chimichurri. It is usually enjoyed with rice, beans, and a cold beer.

Picanha is a centerpiece at weekend family gatherings, birthday barbecues, and festive celebrations such as Carnaval and Festa Junina, where grilling outdoors is a communal activity.

The experiment fuses Brazilian churrasco tradition with Persian saffron flavor, creating a floral, buttery note that is unheard of in classic Brazilian cooking, highlighting Guga Foods' innovative approach.

Common errors include not fully coating the meat with butter, allowing air into the vacuum bag, storing at the wrong temperature or humidity, and overcooking the steak after aging, which can destroy the delicate saffron flavor.

Vacuum sealing removes oxygen, preventing oxidative spoilage and allowing the butter and saffron to penetrate the meat evenly over the year, while also protecting the steak from freezer burn and unwanted microbes.

Yes. After coating and vacuum sealing, store the steak in a dedicated dry‑aging fridge at 34°F for the full year. Once aged, you can keep the cooked leftovers refrigerated for up to three days or freeze for longer storage.

The exterior should be a deep amber‑brown butter crust with a slight sheen, while the interior remains pink and firm. The fat cap may appear softer, but the meat should feel slightly springy, not mushy.

Insert a meat thermometer into the thickest part; the target internal temperature is 135°F for medium‑rare. The surface will have a dark, caramelized crust from the sear.

The YouTube channel Guga Foods specializes in experimental meat science, focusing on sous‑vide, dry‑aging, and innovative cooking techniques that push the boundaries of flavor and texture.

Guga Foods blends traditional Brazilian cuts like picanha with scientific methods such as vacuum sealing, precise temperature control, and flavor‑infusing experiments (e.g., saffron butter aging), whereas most Brazilian channels stick to classic grill‑only techniques.