Churrascaria Rodeo - Brazilian Steakhouse

920 Main ST, Woburn - MA (Click Here for Map ) | Telephone: (781) 376-0020
E-mail: info@BrazilianSteakhouseBoston.com | Fax: (781) 376-0030

Tuesday - Sunday
6:30pm to 11pm
- Brazilian Jazz -
- Bossa Nova -

OPEN
Lunch: 11am-4pm
Dinner: 4pm-11pm

Our Menu

Curiosities

THE ORIGIN OF THE WORD "CHURRASCO"

"Churrasco" is used on the Brazilian portuguese and also on other latin countries to refer to a piece of meat roasted on a BBQ pit. THe Dictionary from the Spanish Academy suggests - without citing sourcess - that the word would have been derived from the sound that the meat fat makes when it hits the meat. Corominas, however, afirms that the word came from a very old word, from before the arrival of the romans at the Iberic Peninsula, which was "sukarra" (flames of fire), formed by "su" (fire) and "karra" (flame). This word first appeared on Castilian as "socarrar" and throughout the centuries, many words derived and are present on dialiects in Spain.

BOVINE MEAT CUTS

1 - Picanha - Tender and flavorfull meat, ideal for a good churrasco.
2 - Contrafilé - For Beefs, roastbeefs and roasted.
3 - Rib's Filet - Because it has stronger fiber, it's usually used on churrascos or cooked with vegetables.
4 - Capa de Filé - For soups, appetizers and dishs with longer cooking time.
5 - Cupim - Only found on the zebu bovines used on churrascos and cooked dishes.
6 - Tail - For soups and cooked dishes where the cooking time is long.
7 - Alcatra - As a soft and flavorful meat, is perfect for beefs.
8 - Filet Mignon - It's quality is the softness. Used in tournedos, escalopes, beefs, roastbeefs, estrogonofes e fondues.
9 - Acem - Soft and flavorful, makes excellent soups, appetizers, cooked dishs, beefs and dishs with sauce.
10 - Arm - Good for sauce and soups. Great for ground beef and deep cooking dishs.
11 - Breast - Good for stuffing and rolls, also good on soups.
12 - Coxão Mole - Good for rolled beefs and cooking, ground beef and beef on flour.
13 - Coxão Duro - For deep cooking, rolls and soups. As ground meat, can be used for stuffing, hamburgers and meatballs.
14 - Maminha - Ideal for churrascos (brazilian barbeque).
15 - Patinho - Great for beefs on flour, deep cooking or soups.
16 - Aba de Filé - Hard meat only good for ground beef.
17 - Fraldinha - Good for beefs.
18 - Ponta de Agulha - A bit hard meat, good for soups and deep cooking.
19 - Muscle - Good for sauces, soups and deep cooking.
20 - Neck - Great for making the best sauces.
21 - Lagarto - To be cooked with sauce.

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