Meet the Cuts: A Guide to the Skewers at BRASA
Meet the Cuts: A Guide to the Skewers at BRASA
Seven skewers. Seven completely different reasons to say yes.
When the meat starts arriving at your table, it helps to know what's actually coming — where each cut is from, why it's cooked the way it is, and what makes it worth waiting for. Here's what to expect from the fire at BRASA.
Picanha
If Brazilian churrasco has a signature cut, this is it.
Picanha is prized for its rich flavour, its juiciness, and its distinctive fat cap — the layer that bastes the meat as it turns over the fire, keeping every slice tender. It's the cut most guests ask for a second helping of, and the one we'd recommend you don't skip.
Chuck Roll
A richly flavoured cut from the shoulder, grilled slowly over fire until it turns tender and juicy.
Chuck roll rewards patience at the fire — it needs time to break down and soften, which is exactly what it gets on our grill. The result is deep, beefy flavour in every bite.
Top Sirloin
A leaner cut with a satisfying balance: tender enough to enjoy easily, with all the natural beef flavour still intact.
If you want to taste the meat itself, without too much fat getting in the way, this is the cut to ask for.
Garlic Steak
Fire-grilled beef finished with fragrant garlic — full of flavour, without losing the character of the meat underneath.
This one tends to surprise first-timers. The garlic doesn't cover the beef; it amplifies it.
Cupim (Beef Hump)
A tender, deeply flavoured cut that's genuinely hard to find outside a proper churrascaria.
Cupim responds beautifully to slow grilling over fire, developing a texture unlike anything else on the skewer rotation. If you've never tried it, this is the moment.
Brazilian Sausage
Juicy, savoury, and grilled over fire until beautifully browned — the cut that keeps guests flagging down the passador for one more piece.
It's a simpler pleasure than the beef cuts, and often the first thing that disappears from the table.
Pork Belly
Fire-grilled with lightly crisp edges and a tender, juicy centre.
Pork belly is the cut that proves churrasco isn't only about beef — the same fire, the same care, and a completely different result.
How to Order at the Table
You don't have to remember all seven. Just say yes to whatever the passador is carrying, and if something stands out, ask him to come back to your table with it again.
Most guests find their favourite within the first few rounds — and most guests are wrong about which one it'll be until they've tried a slice of each.
BRASA Brazilian BBQ
39 Street 52, Van Minh Residential Area, Thu Duc City, Ho Chi Minh City, Vietnam
Meat the Main Event.