About this cut
The Fraldinha is a fan-shaped cut from the bottom sirloin, celebrated in Brazilian churrascaria culture for its deep marbling and rustic, coarse-grained texture. It sits at the intersection of the flank and the loin, offering a unique combination of lean, beefy muscle and melting fat pockets. When prepared correctly, it provides an explosion of savory juices and a bite that is satisfyingly substantial without being tough. This is an aficionado's cut, prized for its intense flavor over sheer tenderness.
Taste-DNA
This cut consists of the tensor fasciae latae muscle, a thick flap located in the bottom sirloin butt that provides structural support and results in a prominent, wide grain.
Preparation
Cooking Guide
Grill the Fraldinha over intense, direct heat to develop a heavy Maillard crust, aiming for a medium-rare core temperature of 52-54°C. Avoid overcooking, as the coarse fibers can become dry and stringy beyond medium. Resting for at least 10 minutes is critical to allow the internal juices to redistribute; once rested, it must be sliced thinly against the grain to ensure a tender mouthfeel.
Core Temperatures
Portions per Person
Pair with a robust Touriga Nacional from Portugal or a high-altitude Malbec, as the high tannin levels and dark fruit profiles perfectly cut through the charred fat and mineral-rich beef.