Different barbecues: discover the culture of each region!

With a territory of continental proportions, each Brazilian region has a different type of barbecue, according to the culture of its people. Even so, we can say that barbecue is a very common dish in Brazilian cuisine, bringing together families, friends, and relatives with a single goal: to grill that meat!

But the burning question is: does the method of preparing barbecue vary much from region to region? And the seasonings, how are they used in meat cuts? Which state has the most barbecues?

We will answer all these questions in today's post. Check it out!

What are the main meat cuts in Brazil?

Meat cuts show variations according to the region's preference, so barbecues end up being different, too. However, some of them are universal, such as picanha (top sirloin cap) and ribs, which are the main ones. In these cases, what really changes are the seasonings and side dishes served.

With this in mind, Cutelaria Cimo decided to show you how barbecues are made in each region of Brazil. You certainly already have the right recipe for your barbecue, but how about some information that can help you try a different way of grilling meat?

If you are specifically interested in meat cuts, we have included some basic tips on how to cut meat correctly in this post. Take the opportunity to better understand this subject!

Barbecue in the South Region

When the topic is barbecue, the South region is an expert, both in Rio Grande do Sul and in the states of Paraná and Santa Catarina. In these places, barbecue culture is very strong, with steakhouses scattered everywhere.

For southerners, making a good barbecue requires a meticulous ritual, from choosing the meat cuts to the correct height of the grill in relation to the coals. The priority seasoning in this region is coarse salt. Many even say that using any other type of seasoning is a crime.

Every barbecue in the South has Tuscan sausage with farofa as a starter, and then come the main beef cuts: ribs, picanha, and contrafilé (strip loin). Yes, these cuts are preferred by southerners. The Gaúchos go even further and prefer to make a traditional "costela de chão" (ground ribs), which involves roasting the ribs over a fire made on the ground (without the use of a grill), which brings an incredible smoky flavor to the meat.

Among the most famous side dishes of the South region's barbecue are potato and carrot mayonnaise, white rice, vinaigrette, and a good farofa made with onion, bacon, calabresa sausage, and cassava flour.

So, is your mouth watering just thinking about the Gaúcho barbecue?

Barbecue in the Southeast region

The Southeast also consumes a lot of barbecue, but they are not so traditional: they tend to be innovative when grilling meat. Among their preferred cuts are picanha (top sirloin cap), alcatra (sirloin), maminha (bottom sirloin), as well as various pork cuts.

But the truth is, if you go to a steakhouse in Rio de Janeiro, São Paulo, or Espírito Santo, you will notice that they also serve seafood and Japanese food, meaning they go well beyond the exclusivity of barbecue.

However, the striking characteristics of this dish are still present and successful with nobler meats and different cuts. As a starter, mini meat pastries are a must.

As for side dishes, they don't hold back! Therefore, everything goes: french fries, seasoned mayonnaise, farofa with bacon, boiled eggs, grilled onion, rice, pasta, and even feijoada, depending on the location.

Barbecue in the North and Northeast

And what about barbecue in the North and Northeast, how do they make it? The people of the North and Northeast are known for eating very well, so much so that for breakfast they quickly prepare macaxeira with tapioca, couscous, pamonha, among other highly nutritious foods.

But you must have heard that, especially in the northern region, the consumption of fish meat is quite strong. This is understandable, considering the geography of the region in which they are located.

And in barbecue, the main attraction is "carne de sol" (sun-dried meat), which is meat seasoned with salt and left to dry in the sun. This type of meat is a tradition in the Northeast region, because in the past, as they did not have refrigerators, this technique was used to preserve meats for longer.

To accompany the carne de sol barbecue, nothing is better than perfectly cooked cassava and string beans with vinaigrette. There, the traditional barbecue is like this and very tasty! Besides that, you can find seafood dishes and a lot of salad with cilantro.

So, do you identify with any of these types of barbecues? It doesn't matter which region you are from: the most important thing is that you always have time and friends to have a good barbecue, isn't it?

And if you like to get your hands dirty and test your skills as a grill master, Cutelaria Cimo has barbecue knives of the highest quality made of 420 stainless steel and cut with laser technology, which gives them a much more efficient and durable cutting edge. Visit our website and check out our exclusive knives!