Cut · Zebu hump, Brazil
Cupim
Cupim is the hump of zebu cattle and their crosses: a cut of the forequarter, just behind the neck, that Brazilian churrasco roasts slowly on the skewer. The meat is described as tender and interleaved with fat, and it exists only in zebu breeds; an Angus or a Hereford has no cupim.
At a glance
- Primal
- Forequarter (dianteiro), just behind the neck
- What sets it apart
- The hump of zebu cattle; found only in zebu breeds and their crosses
- Texture
- Described as tender, interleaved with fat; rich in fat and collagen
- Best cooked
- Slow roasting on a skewer, in Brazilian churrasco
What cupim is
Cupim is the hump of zebu cattle (Bos indicus) and of animals crossed with them. It sits in the forequarter, which Brazilian butchers call the dianteiro, just behind the neck. The Portuguese-language Wikipedia traces the word to the Tupi kopi'i.
English has no established name for the cut. Guides in English usually keep cupim and gloss it as the zebu hump; some write ox-hump. No direct equivalent is documented in the sources behind this entry, which list no IMPS or HAM code for it.
Only zebu cattle have it
The hump is a trait of zebu breeds, such as the Nelore, and of cattle crossed with them. Angus and Hereford are not zebu breeds and grow no hump, so their carcasses have no cupim.
Fat and texture
Wikipédia describes cupim as tender meat interleaved with fat (carne macia entremeada de gordura) and files it as a second-category cut (corte de segunda). Other Brazilian sources describe it as rich in fat and collagen and well marbled.
No reliable fat percentage was found in the sources behind this entry, so none is given.
How it is cooked
Cupim is a churrasco cut. Brazilian churrasco guides list it among the meats of the grill and describe it roasted slowly on a rotating skewer (espeto). Long, slow cooking is the method associated with it, which fits a cut rich in fat and collagen.
This entry gives no times or temperatures: none of the sources behind it states them.
Not brisket, not picanha
Two clarifications. Cupim is not brisket: brisket is the breast (peito in Portuguese) of any cattle, while cupim is the hump of zebu cattle, behind the neck. And it is not picanha, which is the cap of the rump and comes from the hindquarter.
Keep reading
- Cut · Rump cap, fat onPicanhaThe rump cap with its fat on: churrasco, tapa de cuadril, coulotte, and how to buy and slice it.
- Cut · Plate, chuck & ribShort ribsThe lower ends of the ribs: asado de tira across the bones, English cut between them, galbi in thin strips.
- Buying guide · BrazilBrazilian beef cutsPicanha, maminha, fraldinha, cupim and more: each Brazilian cut, its US name and the page to read next.
- Cut · Chuck, under the bladeDenver steakA marbled steak from under the shoulder blade that chuck muscle studies singled out: high heat, thin slices across the grain.
Names around the world
4
The same muscle, named by language and by trade system.
| English | Cupim · zebu hump |
| Português | Cupim |
Every cut's name, country by country →
Trade and national systems
| System | Name | Reference |
|---|---|---|
| Brazil | Cupim | Portaria 5/88 |
| English-speaking markets | No established cut name: cupim, glossed as the zebu hump (also written ox-hump) | Wikipédia pt (secundária) |
Frequently asked questions
What part of the cow is cupim?
Cupim is the hump of zebu cattle, in the forequarter just behind the neck. It exists only in zebu breeds and their crosses; an animal without a hump has no cupim.
What are other names for cupim?
Cupim is the Brazilian name, and the sources behind this entry list no other cut names for it. In English it is usually kept as cupim and glossed as the zebu hump; some guides write ox-hump.
How do you cook cupim?
Slowly: in Brazilian churrasco it is roasted on a rotating skewer (espeto). Times and temperatures are not given here because no source behind this entry states them.
Is cupim tender?
Yes, when cooked slowly. Wikipédia describes it as tender meat interleaved with fat, and other Brazilian sources note that it is rich in fat and collagen.
Is cupim fatty?
Yes. It is described as rich in fat and well marbled. No reliable fat percentage is available in the sources used, so none is given.
Does every cow have cupim?
No. Only zebu cattle (Bos indicus) and their crosses have the hump. An Angus or a Hereford has no cupim.
Is cupim the same as brisket?
No. Brisket is the breast; cupim is the hump of zebu cattle, behind the neck. They are different cuts from different parts of the animal.
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Sources
2
- Brasil, Ministério da Agricultura, SIPA. Portaria nº 5, de 8 de novembro de 1988 — Padronização de cortes de carne bovina.
- Wikipédia (in Portuguese). Cupim bovino. Secondary source. pt.wikipedia.org/wiki/Cupim_bovino