Pradaria is a little different from the other churrascarias in town. There's sushi on the salad bar and a wider variety of rodízio meats. The servers in gaucho costumes come around with the usual rib eye and picanha, the juicy top sirloin that's doubled over into a C shape on the skewer. But they might also show up at your table with an entire 18-pound rib roast, or a rack of dainty pink lamb chops. They are also likely to offer you offal like sweetbreads and such seldom-seen specialties as cupim. Cupim is highly prized in Brazil. It comes from the hump of Brahma crossbred cattle, and it's as marbled as the best Kobe beef. As for the raw fish, it seems that nearly every churrascaria in Brazil serves sushi on the salad bar. There's a huge Japanese population in Brazil, and it's become a part of the churrascaria culture.