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I just returned from Estância Churrascaria, a Brazilian steak house.
My lunch consisted of:
PICANHA: our popular cut from the rump steak served with garlic.
ALCATRA: cut from the top sirloin.
FRALDINHA: cut from the bottom sirloin.
FILET MIGNON: cut from the tenderloin. Also served wrapped in bacon.
CORDEIRO: leg of lamb sliced off the bone. Also served as chops.
LINGUICA: pork sausage.
FRANGO: includes chicken breast wrapped in bacon and seasoned chicken legs
I finished the feast off with a cup of coffee, some flan and then a cigarette.
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