Kirisawa Juuzou said:

[...] It's where meat seasoned with rock salt is grilled and the waiter cuts it up with a knife and brings it to your table.

In Brazilian churrasco, the meat is grilled and the waiter brings the whole skewer to multiple tables, cutting slices in front of the customer, or just leaving the whole piece. Because the waiters are always moving between the tables, it's called "churrasco corrido" (running/hasty barbecue).

When made at home in a brick grill, the grilled chunks are piled up on a tray and everybody takes whatever they want, possibly the whole chunk. The leftovers are then used to make "carreteiro" seasoned rice in Southern Brazil.

The more traditional people do it in an open fire and leave the meat grilling for hours until it gets tender.