fraldinha

Fraldinha is a beef cut from the flank, a long, flat muscle located along the cow's abdomen. It has a pronounced grain and is relatively lean, with more connective tissue than some tender cuts, giving it a strong beefy flavor while requiring careful cooking to avoid toughness.

In Brazilian cuisine, fraldinha is a staple for churrasco. It is typically grilled quickly over high heat, either as a whole strip or cut into steaks. It is commonly seasoned with coarse salt and often served with chimichurri or a simple vinaigrette. After cooking, the meat rests briefly and is sliced thinly across the grain to maximize tenderness.

Cooking considerations: For best texture, cook to medium-rare or medium and slice against the grain. The cut can be braised or used in slower methods, but grilling generally preserves its flavor and texture. The grain runs along the length of the cut, so proper slicing is important to avoid a chewy result.

Availability and trimming: Fraldinha is usually sold boneless and trimmed of excess fat, with sizes varying by market. It is relatively affordable among beef cuts, offering robust flavor suitable for everyday meals as well as social gatherings.