In this video Zach Selch discusses the Brazilian steakhouse (churrascaria) experience, positioning it among the world’s major steak traditions—including American, Argentinian, Italian, and Japanese. He contrasts the typical American, corn‑fed, heavily marbled Chicago steak with Brazil’s grass‑fed, pasture‑raised meats, noting the wide variety of animals (beef, goat, lamb, pork, chicken) and cuts that may be unfamiliar to diners. He explains the service style where servers bring large, well‑cooked pieces to the table and slice thin, well‑done slivers onto plates, resulting in 10‑20 different meat portions per meal, each modest in size. Selch also describes the extensive salad and appetizer bar featuring salads, sushi, fish, cheeses, cold cuts, and vinegared vegetables, which guests can serve themselves. He recommends that anyone visiting Brazil should try a Brazilian steakhouse at least once, humorously warning about health impacts, and concludes with a brief promotional pitch to contact him for growing international sales.
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So one of the things you have to eat when you're in Brazil, and I'd say probably the second thing after feijoada, is steak. And Brazilian steak is one One of the great steak traditions. I don't know if you want to say there are 4 or 5 steak traditions in the world. Say there's American, there's Argentinian, there's Brazilian, Italian, Japanese. I'm not sure if anybody else can really claim to having a real steak tradition aside from that. And I live in Chicago, so I know American steak. American steak, corn-fed, stands in place for about the last, last, last year of its life Fat, marbled, juicy, big chunks, aged, right? That's a Chicago steak, and nothing wrong with that. What you're gonna get here in Brazil is totally different. First of all, pretty much all the meat you're gonna eat is pastured. It's grass-fed. It walked around up until probably the day before somebody killed it. You're gonna see a lot of other alternative animals here, right? So you're gonna have steak, you're gonna have beef, you're gonna have goat, mutton, lamb, pork, chicken, right? Maybe something else, but that's really the big thing. You're gonna get cuts you might not have ever seen before. And most of the food that you're gonna get, most of the meat that you're gonna get, they're gonna bring out to your table. And what they're gonna do is they're gonna bring stuff out to your table and they're going to offer it to you in thin slices. slices of relatively well-done meat. Okay, it's not these big, bright red, bloody pieces you get in America. What they're gonna do is they're gonna take a big piece of meat like that, they're gonna hold it over the fire, they're gonna cook it on the ends pretty well, then they're gonna come by and they're gonna slice little slivers of it on your plate. So you're gonna have 10, 15, 20 different types of meat on your plate by the end of the evening, but no one of them is gonna be more than 6 or 8 ounces, for instance. And that's your Brazilian steak experience there. Every city in Brazil has a dozen places that are fantastic and 1,000 that are less fantastic. It's not difficult to find. The important thing is go to a Brazilian steakhouse. I talked to a guy a couple of years ago who was here for a trade show, and he said, oh, it's great, there's an Outback next to my hotel. I know that I can eat clean food every night I'm here. If you're in Brazil, make your way to a Brazilian steakhouse at least once. You're gonna thank me for it. You might not want to do it 5 times, your cardiologist will thank me for it. But get there, try the meat. The other part of the experience of a Brazilian steakhouse is the appetizers. There's gonna be a fantastic salad bar. There might be sushi, there might be fish, there'll be cheese, cold cuts, different types of vinegared vegetables and that kind of stuff. And you basically You go take as much as you want. Um, I like a lot of that stuff, but very often I'll take a pass on it. When you decide it's time to grow your international sales, call us.
