These are Zebu Cattle.  If they look a little grumpy, they have good reason.  They will become the primary items in a traditional churrascaria – Brazilian barbecue.  Full disclosure – ordinarily I do not eat much meat – after growing up in a household that considered meat was not cooked properly unless it was charred,  my preferences run more to chicken. seafood and veggies.  However I knew going to an authentic Churrascaria restaurant is an event not to be missed – so I prepared for the experience by eating very little the day of our reservation.  Before I present our feast, let me provide a little background.

Churrasco owes its beginnings to the gauchos (cowboys) of  southern Brazil who uniquely roasted  meat.   The  gauchos skewered large chunks of meat and roasted them in a fire pit.  This method was perfectly suited to the nomadic ways of the gaucho as the set up and cleanup was quick and simple.  At the time simple ingredients were used – mainly rock salt – by slow cooking the natural flavors of the meat were enhanced.   The choice of cuts take advantage of the layers of fat that help to baste the meat as it cooks while retaining moisture. These cuts are still used in today’s Churrascaria restaurants:

Our culinary delights were to be found at Assador which not only “had the meats” but also a perfect location looking out at Sugarloaf Mountain:

As with most Churrascaria restaurant, Assador is immense with loads of seating indoors and outdoors:

While my normal food favorites were plentiful

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I only took small samples for the meats that were to follow were the main attraction.  An endless line of meat couriers brought countless different meats to our table:

Believe me, not only was there no room in my body for desert or even espresso, this was my only meal for the next 24 hours.  In addition, I not only ate fish or chicken for the rest of my stay in Brazil I have had virtually no meat since returning home  – savory meat memory lasts a long time with me.

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