Careful meat selection
Cutting ritual
Cooking method
A team of experts

National passion, Picanha is among the most requested meats here. Tender and well-marbled, it also has a thick fat cap that ensures juiciness and enhances its flavor. The cut allows for different cuts: the Bife de Tira, taken from the center of the cut and sliced lengthwise into thick strips; the Picanha Nobre, extracted from the smaller end of the cut; the Picanha de Bola, taken from the upper end of the cut and sliced about 4 fingers thick; and the Picanha Baby, taken from the side part of the cut in pieces approximately 2 cm thick.

The Alcatra is one of the most versatile cuts for barbecues. At Barbacoa Itaim, we cook the whole piece on a skewer, which combines parts of Picanha, Maminha, and the Alcatra center (Baby beef), resulting in a very tasty cut. The Alcatra center is excellent grilled, and that is how we serve it in our restaurants a la carte.

One of the stars of our barbecue, the Fraldinha has long fibers and high irrigation, resulting in tender, juicy, and flavorful meat. Despite the characteristic fat cap on one end, it is a cut with little intermuscular fat.

It is an extremely tender meat because it doesn’t contact the animal’s limbs. Filet mignon is also known for being a lean cut, and despite its low fat and marbling, it has good irrigation, making it very juicy.

This special cut is taken from between the second and sixth ribs of the cattle, with part of the core of the neck. Due to its high marbling, the Short Rib has an unique flavor and tenderness. It is a highly appreciated cut among meat lovers at Barbacoa Itaim’s rodízio.

The full rib cut is one of the highlights of our Barbacoa Itaim rodízio. The whole piece, roasted at low temperature for several hours, retains its juiciness and enhances its flavor. Another popular item here is the Assado de Tira or Costela de Tira, cut transversely from the piece.

Um dos mais conhecidos e saborosos cortes bovinos, da sua parte anterior, localizada próxima à traseira do animal, retira-se dois cortes que utilizamos nas nossas casas à la carte: o Bife de Chorizo e o Bife de Tira de Chorizo. Da parte posterior, retira-se o Bife Ancho ou Noix de Entrecote.

Este corte especial é muito apreciado pelos amantes de churrasco, pois traz a combinação perfeita entre duas partes nobres do boi: o miolo do Filé Mignon e o Bife de Chorizo. A união destas duas carnes, somada à presença do osso em formato de T e sua gordura lateral, proporciona diferentes sabores e texturas no mesmo corte.

Este saboroso e suculento corte com osso de origem americana é retirado da parte anterior do Contra filé. Também conhecido como Ancho com Osso ou Filé de Costela, o Prime Rib tem a vantagem de reunir no mesmo corte o marmoreio e a gordura entremeada nas fibras do Bife Ancho e o sabor especial que o osso confere à carne. Em nossas casas à la carte servimos o Prime Rib com aproximadamente 650g.

Um dos nossos cortes mais pedidos no rodízio do barbacoa Itaim, o cupim é encontrado apenas em raças zebuínas e se destaca nas costas do animal formando uma bola de carne entremeada de gordura e bastante saborosa. A peça é assada inteira, por aproximadamente 4-5 quatro horas, enrolada em folha de celofane para ficar macia e manter a sua umidade e suculência.

De sabor inconfundível, a carne suína é hoje uma das mais consumidas no mundo, além de presente em muitas receitas da culinária brasileira.

Sua versatilidade permite diferentes preparos, desde embutidos como as linguiças, até peças inteiras na churrasqueira, como a Belly Rib à Pururuca e cortes grelhados.

Conhecido pelo seu sabor distinto e maciez, é uma carne cada vez mais presente nas mesas dos brasileiros e cada vez mais pedida por aqui. A Costeleta ou French Rack, seu corte mais nobre, é preparada no Barbacoa simplesmente com sal. Outros.

Uma das carnes mais consumidas pelos brasileiros, o frango está também entre as mais versáteis. No rodízio do Barbacoa Itaim, servimos o galeto, a coxa e o coração, as melhores opções para churrasco. Já nas casas à la carte, o galeto desossado é servido grelhado e é uma boa pedida para uma refeição leve e saborosa.

Para os fãs de pescados, os peixes têm espaço reservado no cardápio das nossas casas à la carte do Barbacoa, como a Truta com amêndoas, o Salmão, o Pintado, a Pescada, o Linguado com alcaparras e o Bacalhau grelhado.

The Barbacoa Salad Buffet is one of the many delights that make us unique. There is always an enormous variety of beautifully presented fresh ingredients, guaranteed to satisfy even the most hard to please customer.

Thanks to our Quality Program observed by each and every one of our suppliers and to the daily delivery of the merchandise that supplies our restaurants, the Salad Buffet offers a wide range of greens and vegetables, first class conserves, cold cuts, seasonings, and special dressings to accompany the stars on the menu. It is also an excellent alternative for vegetarians or for those who prefer a lighter meal.

The Barbacoa wine list consists of a carefully selected range from the world’s best and most traditional wine regions, wines that reflect the essence of their terroirs of origin. The choice is enormous ranging from Old World classics to icons of the New World. The focus here is on harmonization with the diversity of our meats.

Our wines are stored in temperature and humidity controlled wine chambers to ensure that each wine retains its original characteristics and quality.

In our ongoing search to innovate and to delight our customers, Barbacoa introduced an innovation, one that fulfilled the wishes of its public – individuals seeking exceptional products and new experiences. Our menu now includes items that, hitherto, could only be found in specialized bars: a selection of the world’s leading international beers.

The Barbacoa Special Beer List consists of the more highly prized international range of beers from Germany, the Czech Republic, Australia, Russia, and France, in addition to a number of Brazilian artisan beers. It also classifies and describes the main types that best harmonize with our meats. A highlight is the Wehenstephan Weiss, produced in Germany by the world’s oldest brewery.

Each one of our restaurants has its own Special Beer List. Check it out; it’s worth it.

Our dessert menu was developed to finish meals in a tasty way. We present recipes prepared with the best ingredients, and options based on chocolate, fruits, creams and other delicacies that guarantee a happy ending to your Barbacoa experience.