Os cortes e Técnicas de preparo de churrasco bovino encontrados nas churrascarias em São Raimundo Nonato

Abstract

In Piauí, meat consumption is quite noticeable on the tables of Piauí's residents, and barbecues are frequently seen in homes, whether during weekend lunches or as a celebratory element on festive days. The research was conducted in the steakhouses of São Raimundo Nonato to understand consumer preferences. Since these places are frequented by many people daily, the information gathering will focus on understanding people's preferences regarding their choice of meat through the perception of the steakhouse owners. The aim is to identify the cuts offered in the establishments and the primary objective is to determine whether there are gastronomic trends, such as different cuts and techniques, being applied in the establishments or if the traditional method is the most commonly seen in these places. Thus, an on-site survey was conducted to identify the cuts, techniques, and barbecue trends present in the region.