Show de Carnes Brazilian Steakhouse

Picanha

Top sirloin cap sliced tableside from a skewer, with the signature fat cap crisped from the fire and a rosy, juicy interior — the essential Brazilian cut and the one to keep flagging

Pão de Queijo

Hot cheese bread rolls with a chewy, pull-apart center and golden crust — the classic Brazilian table bread that arrives early and disappears fast

Linguiça

Brazilian pork sausage grilled on the skewer with smoky snap and garlicky seasoning — a welcome break between the beef cuts

Costela de Porco

Pork ribs slow-cooked until the collagen softens and the exterior picks up char from the rotisserie flame

Frango

Chicken drumsticks and thighs marinated in garlic and lime, charred at the edges with moist meat underneath — a palate reset between heavier beef cuts

Feijoada

Black bean and pork stew from the buffet spread — hearty and smoky, meant to be eaten alongside farofa and white rice in the traditional style

Caipirinha

Brazil's national cocktail — fresh lime muddled with sugar and cachaça, best ordered early to pace with the meat parade