A churrascaria (IPA pronunciation: [ʃuxas'kɐɾiɐ]) is a Brazilian or Portuguese steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'. However, in order to avoid confusion, it is important to state that in the rest of South America other than Brazil, the 'barbecue' method of cooking meat is known as asado. For information on how to read IPA transcriptions of English words see here. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Churrasco is Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America but a primary dish in the countries of Argentina, Brazil and Nicaragua. ... South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ... Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ...

Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil traditionally from the Pampa region, centuries ago. In modern restaurants, rodizio service is typically offered. Servers come to your table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (and pineapple), sausage, fish, or any other sort of local cut of meat. South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ... Rotisserie Spit Roast redirects here. ... Gauchos taming horses in Corrientes Province, Argentina. ... This article is about the lowland plains in South America. ... Rodizio (ro-DEE-zyoo or IPA: – BP – or – EP) is a style of restaurant service in Brazilian and Portuguese restaurants. ... A cut of beef. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Filet Mignon (French) is a steak cut of beef taken from the tenderloin, or Psoas major of the cow. ... It has been suggested that Lambing be merged into this article or section. ... This article or section does not cite its references or sources. ... // Subfamilies Dendrocygninae Oxyurinae Anatinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... Ham with cloves Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... This does not cite its references or sources. ... It has been suggested that makkara be merged into this article or section. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...

In most parts of Brazil, the churrasco is roasted with charcoal. In the south of Brazil, however, mostly close to the borders of Argentina and Uruguay, embers of wood are also used. Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. ...

In many parts of North America, churrascarias are alternatively known as "Ten Different Meats," regardless of whether or not the particular churrascaria serves precisely ten varieties of meat.