From Picanha to Prime: The Brazilian Butcher Method

What you’ll learn

How Brazilian cuts differ (and why it matters for tenderness)

How to buy the right cuts in the US (Costco + butcher counter script)

How to salt like a Brazilian (no over-salting)

How to build a simple 2-zone fire (no fancy gear)

How to slice against the grain (the butcher method)

Party plans for 6 / 10 / 20 guests (shopping list + timeline)

What’s inside

1 PDF eBook (US Edition)

Printable cheat sheets (salt, doneness, slicing, hosting timeline)

Brazilian Cuts → US Cuts translation map

Who it’s for

Steak and live-fire lovers

Anyone who tried picanha and didn’t love the result

Hosts who want an “authentic Brazilian churrasco” experience

Format PDF (instant download). Works on phone, tablet, and desktop.