In the traditional Brazilian-style steakhouse restaurants, Passadores come to the table with knives and a skewer, on which are speared various kinds of quality cuts of meat, most commonly local cuts of beef, pork, chicken, and sometimes exotic meats. The exact origin of the Rodízio style of service is unknown, but the traditional story is that this serving style was created when a waiter delivered a meat skewer to the wrong table by mistake but let the guest take a small piece of the meat anyway.

A traditional Brazilian Rodizio has its roots with the gaucho cowboys in southern Brazil. These hard living cow herders knew (and still do) a good cut of meat when they tasted it and would slice the top of the beef rump (picanha) to reveal a succulent and tender, melt in the mouth delicacy.

In Brazil, there are plenty of specialist Rodizio restaurants that are dedicated to eating meat in this way – slowly, melt in the mouth, piece by piece as it comes off the grill. You can now find these Brazilian eateries all over the world. They provide a unique dining experience where meats are carved at your table by Passadores – giving a taste of Brazil even if you are in Barbados, Barcelona or… in Lincoln, UK