Texas De Brazil Meat – Premium Cuts & Grilled Flavor

Texas de Brazil has several Sources of meat that are served in Brazilian churrasco style, which makes a mouth-watering menu. Picanha, which is the top sirloin cap, is tender and very juicy and can be seasoned with garlic. Garlic picanha is an intense experience, while alcatra and fraldinha give tender and powerful beefy dishes. The filet mignon, when seasoned with bacon, is considered to be one of the softest kinds of steak. Slow-cooked beef ribs taste delicious when crisped up and tender and chunky, and falling off the bones.

For those who cannot do without lamb, there are leg of lamb and lamb chops marinated in herbs before being grilled. The pork dishes are sweet glazed pork ribs, parmesan crusted pork loin, and spicy linguiça sausage. Chicken choices available include the bacon-wrapped breast chicken, the parmesan-crusted chicken, and the herbed chicken. All kinds of meats are grilled on a grill standing and served on skewers at the table. Sometimes they offer some special deals such as a steak, ribs, brisket, pork belly, and in fact, everything to make your lunch even more diverse..

Meat Item	Price (Approx.)	Description
Picanha (Top Sirloin)	$12.00	Traditional Brazilian cut, tender and flavorful.
Garlic Picanha	$12.00	Picanha seasoned with garlic for enhanced flavor.
Flank Steak	$14.00	Lean cut with rich beefy taste.
Filet Mignon	$22.00	Tender and juicy premium cut.
Filet Mignon Wrapped in Bacon	$24.00	Filet mignon enhanced with smoky bacon.
Petite Filet	$12.00	Smaller portion of filet mignon.
Lamb Chops	$26.00	Marinated and grilled to perfection.
Lamb Picanha	$12.00	Lamb version of the traditional picanha cut.
Leg of Lamb	$12.00	Herb-marinated and slow-roasted.
Chicken Breast Wrapped in Bacon	$9.00	Juicy chicken breast enveloped in crispy bacon.
Parmesan Drumettes	$7.00	Chicken drumettes coated with Parmesan cheese.
Parmesan Pork Loin	$8.00	Pork loin crusted with Parmesan cheese.
Barbecued Pork Ribs	$9.00	Tender ribs glazed with BBQ sauce.
Brazilian Sausage	$8.00	Spicy and flavorful pork sausage.

Texas De Brazil Types of Meat

Beef

Picanha(Top Sirloin) – Home specialty; if you can guess where the tender and juicy cut gets its extra flavor, punt off with fat cap
Garlic Picanha — Garlic bean cooked with the picanha, traditional version.
Alcatra (Top Sirloin Cap) – Thin Subcutaneous intermuscular fat and the best portion of sirloin.
Cherry black –(Marbling) Abundant marbling in every cut for juicier flank steak without the bloat.
Filet Mignon — Extremely tender, medium-rare to medium is ideal.
Filet Mignon Wrapped in Bacon (the most tender cut enhanced with crispy bacon)
Beef ribs — Slow-baked until they fall off the bone with moist and full-flavoured meat.

Lamb

Leg of Lamb — Herb-basted and sliced for the most tender.
Lamb Picanha — Spinach Treatment of the all-too-rare picanha lamb
Lamb chops – juicy and seared until it is nice.

Pork

Parmesan Crusted Pork Loin: A flavorful loin finished in aged Parmesan.
Barbecued Pork Ribs: Smothered in tangy, sweet, and smoky BBQ glaze.
The Linguica (Be protein) = Brazilian-style sausage with a kick.

Chicken

Bacon Wrapped Chicken Breast – Moist and smoky bacon-wrapped extravaganza.
Parmesan Drumettes: Chicken wings dipped in Parm, mozz, and scallions.
Marinade of Sweet and Spicy Chicken — A blend of Brazilian spices from our local folks.

Meat Selection	Price (Per Pound)	Notes
Picanha (Top Sirloin)	$15.58	House specialty; tender and flavorful.
Garlic Picanha	$15.58	Picanha seasoned with garlic.
Flank Steak	$16.13	Lean cut with rich beefy taste.
Petite Filet	$12.00	Smaller portion of filet mignon.
Leg of Lamb	$15.55	Herb-marinated and slow-roasted.
Lamb Picanha	$12.00	Lamb version of the traditional picanha cut.
Chicken Breast Wrapped in Bacon	$9.00	Juicy chicken breast enveloped in crispy bacon.
Parmesan Drumettes	$8.18	Chicken drumettes coated with Parmesan cheese.
Parmesan-Crusted Pork Loin	$9.00	Pork loin crusted with Parmesan cheese.
Barbecued Pork Ribs	$9.00	Tender ribs glazed with BBQ sauce.
Brazilian Sausage	$8.58	Spicy and flavorful pork sausage.

Texas De Brazil Meat Cuts

1. Picanha (Top Sirloin)

The cut is probably most popular at all the steakhouses in Brazil.
It has a delicious flavour and texture and is very tender.
Whitelstuffed as well as ‘white without fat’ for a different flavor.
Usually they are served without additional spices; the main focus is on the taste of the dish and freshness of the ingredients which are best enhanced with a pinch of rock salt.

2. Filet Mignon

It is indeed one of the best cuts of beef, which is extremely tender.
Usually prepared to be wrapped in bacon for extra juices, hence the smoky tenderness.
They are particularly loved by guests who enjoy the dish with a dense texture that practically melts in the mouth.
Seared to a perfect pink in the middle or according to the customer’s request.

3. Alcatra (Top Sirloin)

Not as juicy and fatty as picaña, but this steak does pack a punch in terms of taste.
Often cut into thicker slices.
Covered only lightly in a marinade or sprinkled with sea salt.
This is good for guests who are looking for ways they can cut down on fat.

4. Fraldinha (Bottom Sirloin)

Marbled for juicy bite and tender meal.
The thick cut is known to have a seriously beefy flavor.
Somewhat denser consistency, sometimes barbecued to choice or a little past that.
A favorite among meat lovers.

5. Costela (Beef Ribs)

Slow-cooked until fall-off-the-bone tender.
It is also characterized by a deep and smoky taste due to the process of grilling for a long period.
Loaded with fat and collagen, which provide a lot of flavor and a good texture when cooked.
Most often consumed in chunks or thick slices.

6. Cordeiro (Lamb)

These include lamb chops and leg of lamb.
Marinated with garlic and herbs.
Tender and slightly gamey flavor.
Sometimes it is a category for people who prefer bigger and more bold types of meat flavour.

7. Costela de Porco (Pork Ribs)

Tender and juicy with a touch of sweetness like honey.
Braised and flash-seared to produce a caramelized outside.
These vegetables complement beef cuts and have a naturally sweet taste.
Much loved by the guests who prefer such a kind of barbecued taste.

8. Lombo (Pork Loin)

In some cases, it can also come with a Parmesan or herb crust.
Tasty, however, rather not so filling for its own weight, but with the proper cooking, the taste is great.
Garnished and served from a revolving spit up to four at a time.
Good option for those who prefer skinless chicken or lightweight meat in general.

9. Linguiça (Brazilian Sausage)

Spicy and garlicky pork sausage.
It has a pleasant skin on the outside, yet tender and succulent on the inside.
Gives an extra kick to the meal, making it more enjoyable to individual palates.
The segments can often be given in shorter teasers for people to try.

10. Chicken Cuts

Chicken Wrapped in Bacon – full of taste, tender, and full of smokiness.
Parmesan-Crusty Chicken – juicy and crunchy.
Standard white meat, grilled; herb or marinade.
Poultry for guests who do not fancy heavy meals.

Texas De Brazil meats ranked

1. Picanha (Top Sirloin Cap)

Why it’s 1: This cut is best known for its ability to be olive red, juicy, and tender; it has a fat layer that will BLEND perfectly when cooked.
Best for: People who prefer a genuine churrasco experience.

2. Filet Mignon (Bacon-Wrapped)

Why it’s 2: Delicious and as soft as can be, made even more special with smoky bacon. A favorite among those who love their meat tender to the extent that it can almost melt in one’s mouth, most especially when it is well-grilled.
Best for: For those who are not big on intense muscularity and robust, bullish-like beefiness.

3. Fraldinha (Bottom Sirloin)

Why it’s 3: Major league tender and flavorsome beef with impressive levels of fat distribution. Slightly chewy but deeply satisfying.
Best for: Specifically, it appeals to meat-lovers who do not have an issue with the palatability of the food.

4. Lamb Chops / Leg of Lamb (Cordeiro)

Why it’s ranked high: Tender, herb-marinated, and aromatic. It provides consumers with an attractive substitute to beef and pork products, which are popular among consumers.
Best for: Males aged 30 and above and females aged 25 and above who have liberal approaches toward consuming foods, particularly juicy and flavor-packed.

5. Beef Ribs (Costela de Boi)

Why it’s loved: Tasty, tender, extraTelegram | Boss Drumsticks: Slow roasting ourselves, meaty and juicy, all wrapped up in a deep smoky flavor.
Best for: China lovers and people who like tender and juicy meat that can be easily pulled off the bones.

6. Alcatra (Top Sirloin)

Why it’s mid-tier: Tasty and relatively lean but slightly less tender when compared to picanha or filet.
Best for: Cooks who want a tough cut that does not contain an excessive amount of fat.

7. Pork Ribs (Costela de Porco)

Why it stands out: Tender, some caramelized on the outside, and cooked just right, and browned on the outside.
Best for: This dish is ideal for lovers of barbecue, grilled meats with an extra sweet taste.

8. Bacon-Wrapped Chicken

Why it’s included: It was juicy and smoky and had the crispness of bacon, but not nearly as much flavor as that of beef or lamb meat.
Best for: While it is a joy for poultry lovers or even those who prefer a relatively ‘less heavy’ type of protein.

9. Parmesan-Crusted Pork or Chicken (Lombo)

Why it’s lower ranked: Great crust, though it can become somewhat chewy if the dough is left to overcook.
Best for: Persons in search of novelty from beef, lamb, and the like.

10. Brazilian Sausage (Linguiça)

Why it’s last: They are feeling hot and pungent, but not as much attention is given to tenderloin beef.
Best for: It is suitable for guests who love to taste the strong chilies and garlic in small portions.

Texas De Brazil meat choices or selection, or List

Beef Meats

1. Picanha (Top Sirloin Cap)

Probably the most well-known and common cut from Brazil. Fatty, flavorful, and can be presented with or without the added taste of garlic.

2. Garlic Picanha

A delicious modification of the cut that has a high tendency to be garlicked.

3. Alcatra (Top Sirloin)

Normal in size, but tender, usually cut into thick slices.

4. Fraldinha (Bottom Sirloin)

A term that describes a marbled cut of meat which remains slightly softer and chewier on the end-muscles.

5. Filet Mignon

Exceedingly soft and can be wrapped in bacon, providing a superb, enhanced smoky feeling.

6. Beef Ribs (Costela de Boi)

Slow-roasted and incredibly rich; served in thick, juicy chunks.

Lamb Meats

7. Leg of Lamb (Cordeiro)

Grilled, thinly sliced, and marinated with herbs off the skewer.

8. Lamb Chops

Pan-fried rack of lamb, handled delicately or double-cut, served grilled with garlic or rosemary.

Pork Meats

9. Pork Ribs (Costela de Porco)

Tender and full of flavor, often brushed with a barbecue sauce.

10. Pork Loin (Lombo)

Served with Parmesan or herb crust. Touch, lean, and tender.

11. Linguiça (Brazilian Sausage)

Sharp pseudo-gourmet pork sausage with garlic and chili added to give it an extra kick.

Chicken Meats

12. Chicken Breast Wrapped in Bacon

Moisture retainer extraordinaire: Within food, juicy and smoky bacon springs to mind.

13. Parmesan-Crusted Chicken

Crisp outside with an even lighter breading and a nice cheesy taste.

14. Herb-Marinated Chicken

Simple and flavorful; grilled to golden perfection.

Various Specials & Harvest (Availability is not fixed)

15. Barbecue Brisket
16. Spicy Chicken Sausage
17. Pork Belly Skewers
18. Prime Rib
19. Teriyaki Beef (at select locations)

FAQ

Q: How does Texas De Brazil meat quality?

A: Texas de Brazil specializes in serving. certified premium grade meats such as Angus beef, lamb, pork, chicken, and many others. The meats are fresh and well cut, and the spices used while cooking are delectable to allow the intrinsic flavors of the meat to come through.

Q: How does Texas De Brazil cook their meat?

A: Obviously, they grill their meats with charcoal and use the Brazilian churrasco method, where they slice meats off skewers directly at the table.