Alcatra (top sirloin)
Alcatra is a top sirloin cut that's a traditional dish in Portuguese homes, served as a kind of pot roast, but the Brazilians reinvented it on the grill to create a flavorful style of sirloin.
The right seasoning, grilling and smoky flavoring gives this tender cut a flavor and tenderness you won't be able to stop thinking about.
It's a whole new slice of sirloin.
The king of the steaks is part of a pantheon in the Brazilian barbecue universe. It's still a favorite, but has competition from picanha and baby beef. The great thing about the churrascaria style, though, is that you're not restricted to one slab of meat. You can have a couple slices of picanha, filet mignon and more, depending on how many extra belt loops you have. Known for its lack of fat and tenderness, filet mignon can be exquisite in the hands of a great churrascaria chef.
Lombo (pork loin)
It's not all beef at the churrascaria, where pork, lamb, chicken and even fish are also on the menu. Lombo is a pork cut worth sampling. The loin is sliced into slabs for the skewer dressed in a Parmesan cheese coating. As is done with the beef, only the best cuts of loin make it to the grill, so the pork is as juicy and tender as the high-end beef cuts.
Got your own churrascaria tips? Favorite cuts of meat? Share them in the comments section below.