Quote:
Originally Posted by okieRob
When I was in DC about a month ago I took a co-worker to Fogo de Chao. He is still raving about it (I had been before). If you have never done the Brazillian steakhouse thing you may want to give it a try. It is a little pricey but it is a carnivore's dream. (I think it was like $130 after tip for the two of us.)
- Rob
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Fogo, and any other GOOD brasilian style steakhouse, uses some very unique cuts, but still of good quality. I know that they usually use what is called Flap Meat or Bottom Butt, which is flavorful but tough if you don't cook it right. When I go to the Brasillian steakhouses near my, I usually stick to the Lomo (tenderloin tails) or the Churasco (skirt steak).