A playboy who liked the â€œpicanhaâ€, By Ignacio Iriarte
By 1960, a Brazilian businessman mundane, “Baby” Pignatari, “discovered” the rump cap in a restaurant in your country. For the 1990, the “picanha” was popularized and is now the most wanted cut grills and roasts family.
Anyone who has traveled to Brazil know that our neighbors are great consumers of beef (38 kilos per capita) and, within that choice, the picanha or rump cap takes the place of court star, a kind of national icon.
It was not always so: until about 30 years, this cut was almost unknown, and the meat market and the grills and restaurants was much smaller than today.
They all historians that by 1960, in St. Paul, the Brazilian billionaire playboy and “Baby” Pignatari, heir to the vast fortune Matarazzo, prior to international travel, I used to eat on a grill called Bamboo that still exists, located near the airport Congonhas.
There, once, as he always called for a rump steak from Argentina, but was served another cut you especially liked, and that led him to ask the Argentine barbecue that was what was the court that he had been served.
Maybe a tucumano
The grill (probably Tucuman), he confessed that in the absence of hip heart, he had used a cut called picanha, so called because in northern Argentina is the rear quarter where the ox was punished with the prod , a long pole with a nail at the tip.
From that moment, “Baby” Pignatari always asked rump cap, and his great fame as an international playboy and one of the greatest entrepreneurs of Brazil was that of many of his admirers and many of the restaurants in San Pablo became fashionable the picanha, especially tender and juicy cut.
The demand for this court grew steadily, but in the 1980 and 1990 where his popular demand, it was really massive, becoming the preferred cut in restaurants and grills and the most wanted in Brazil when the barbecue with friends or family.
Picanha demand is so great that Brazil imports a significant amount of this cut of Uruguay, USA, Australia and Argentina, the latter being the preferred and more expensive.
Today our country despite the difficulties they face every reefer exports about 500,000 kilos of rump cap monthly to Brazil, topping the menu of grills and most expensive restaurants in Sao Paulo or Rio de Janeiro.
There, a heart of Argentine picanha the plate can be paid between 100 and 150 Argentine pesos. The Brazilians, from chefs and foodies to restaurant owners and consumers, have the highest idea of meat Argentina, which prefer to eat and learn at a young age, because Argentina is generally the fate of the first international trip that make in your life, whether as tourists or honeymooners.