
Based on 5,263 reviews
Copacabana operates full rodizio service: a fixed per-person price covers unlimited tableside meat rounds brought by gaucho servers. Individual cuts cannot be pre-ordered — flag the gaucho when your preferred cut comes around.
Top sirloin cap with a rendered fat rim that bastes the meat through the rotisserie — the defining cut of any churrascaria and the first one to flag down when it enters the room
Bottom sirloin with a loose, beefy grain and deep flavor — ask for medium-rare and intercept the gaucho early before it tightens on the skewer
Slow-roasted beef ribs with a smoky bark and yielding pull — one of the later cuts to circulate but worth holding out for
Brazilian pork sausage with a snappy casing and mild garlic-herb seasoning — a useful palate reset between heavier beef rounds