Alcatra

Alcatra is a term used in several Portuguese-speaking countries to describe a beef cut taken from the hindquarter. The exact boundaries of the cut vary by country and by butcher, but it generally refers to a sizable portion from the rear section of the animal, often with appreciable marbling. In Brazilian cuisine, alcatra commonly designates a boneless steak or a large roast drawn from the rear half of the animal, and it is frequently prepared by grilling, broiling, or roasting. In Portugal and other Lusophone regions, the term can refer to a similar rear cut used for roasts as well as stews, with regional naming differences affecting which specific subprimal is called alcatra.

Preparation and cooking: Alcatra is valued for flavor and tenderness when not overcooked. It adapts to several methods, including quick, high-heat grilling for steaks, as well as longer, slower roasting or braising for tougher preparations. The presence or absence of the fat cap and the level of trimming influence juiciness and texture.

Culinary usage: It is a common choice in markets and home kitchens within Portuguese-speaking communities, featuring in churrasco-style dishes, grilled steaks, roasted joints, and hearty stews. Variations in naming and cut boundaries reflect regional butchery traditions.

See also: Beef cuts, Sirloin, Rump, Churrasco.