Different cuts for different countries.

My wife and I have property in Brasil, and when there, and regarding food it is: " When in Rome, do as the Romans do. "

1. For Churrasco, follow the lead: Middle of the day, or afternoon. All that meat at night if sluggish on the system, even if you dance all night. Dine with a crowd-more fun.

2. Go with the local cuts of meat, and local meat, including Cayman, and Capivara.

3. Marcos Bassi, Templeo de Carne in Sampa, is the best source on Brasilian meat quality, cuts, and preparation. Worth the visit, or pilgrimage for gourmand carnivores. Try his videos on YouTube.