fascinates me that you can pull different sections of the meat apart by hand. I’ve always bought my meat from the shop so I do enjoy watching the skilled process
It's actually not that hard. We used to grow our thumb nails out a little long just so we could kind of sink it in a little bit to help grab and hold. By the way it was called butchers elbow before it was called tennis elbow. Also... It's still a sirloin...
Good work! This cut deserves more value. Tips from a Brazilian: the thicker and firmer the fat cap on top is, the better. Cook with it, then remove only after cooked if you prefer, though the fat is reaaally tasty; Picanha is until the 3rd vein you find. After that, it’s a way tougher cut. If its weighing more than 3 pounds, its not Picanha; The most tender part is the very tip of the triangle; usually seared whole, then rest, then cut steaks like you did, then finish them off quick for a nice medium-rare. Enjoy!
Agree with everything except the picanha's "max weight". Nowadays you can find huge cow (like 1400 pounds) which will give you 5.5lb picanha eventually.
Picanha is valued as one of the best cuts in Brazil instead of rib eye, like in the US. There’s a difference there I think, however rib eye is still a very popular cut.
I learned from Guga foods that you cut the steak with the grain so that when you slice up after cooking it’s getting cut against the grain however I just watched that Australian chef like a few hours ago butcher the same cute and make the steaks cutting against it so who knows it’s good as fuck either way I’m sure
Here in St Louis we call that the " Sirloin Cap" which will make for a perfect roast, turned upside down fat side up smoked for 4 hours. Then you would cut it against the grain, makes the most delicious lean steak. Sirloin cap steak, could be used for numerous things, best sandwiches, on top of rice, ect.
I’m a big fan of scoring the fat cap, seasoning all sides and cooking it on a high heat in a cast iron pan on the grill. (I know I could use a skillet, I like the pan)
Much better preparation than a grilled picanha. The traditional Argentine preparation is great if you like charred , well done, tough meat with a big chew. If is Med-rare or lower the cut is inedible. Even a medium cook is tougher than shoe leather. The Roast is wonderful and does make the best Beef dip sandwiches.
I'm not trying to say I know best. However, I cook this 2 or 3 times a month, and the best way I found is to cut it against the grain. Cut into one and a half inch steaks. Using your grill cook three and a half minutes on one side and four minutes on the other side. Let rest ten minutes. Enjoy
I've seen people on here say they are Brazilian and who cut it before they cook it? Are they lying about being Brazilian or lying about how they cook it? And how would you possibly come to a conclusion?
Ok, the only problem I see in this picanha is the absence of FAT! Brazilian picanha has one inch of fat. That’s vital! If you cut the fat off you have just killed the cut. It is no more!
We don’t serve the whole steak in a Brazilian bbq so the steaks are cut with the grain to keep the moisture while cooking and then we slice against the grain (very thin slices) to serve.
@@seanlynthicum5881 It's the end product that matters. Sometimes people cut steaks that are so thick the slice you cut on the plate is thinner than the height - in which case the correct way would be with the grain. The point is to get the shortest fibers.
Love work on butcher table you both have art information incredible mate love bro from Toronto Ontario Canada 🇨🇦 best wishes going forward in your company
I need a classroom lesson to learn about butchery. Because I'm lost ,but! It sure is fascinating to learn how to prepare your meals and the process of the butcher's skills.
You just forgot to cut it at the 3thrd vein from the bottom up once you do that you separate what we in Brazil Call the coxão duro (upper part) from the actual picanha (bottom part).
The only way I even knew about picanha is from a Brazilian steakhouse. The meat cutter was AWESOME about explaining each cut. Fogo de cháo is such a fun, educational, and DELICIOUS place!! My all time fave!!
I love picanha at churrascarias (Brazilian BBQ joints) and just tried cooking it myself a couple days ago when I found it in a grocery store for the first time. It came out pretty good, but I overseared it a bit.
I didn't know you cut with the grain, I'll making some tomorrow, bought from Costco. I'll glad I came across this video. I probably messed up in the past.
Seth, there is another step. After you separate the Picanha from the sirloin you must find the third vein from the tip to the end. Here in Brazil we cut the Picanha in third vein, the other part is not Picanha and I don't know the name in USA.
I’m Brazilian I’m sorry but I have to correct you, I love your videos don’t take it personal. The Picanha is just the have of this, the side that u started cutting files is called Coxão duro in Brasil.
He's a great butcher but on this cut (video) he did totally wrong. Didn't remove the silver skin, didn't cut on the 3rd vein as it traditionally asks for.
These bros aren't just master executive butchers, they're also spice wizards!! I have every single flavor of their line of spices, and let me tell you... ain't no better way to season literally everything you'd eat!!!!
All these fancy names for these cuts means cha Ching cha Ching hear the cash register ring. It amazes me how over the years Butcher’s have changed names of so many cut of meat in Order to get every last penny out of the customer!
It's all about demand, my friend. I'm 63, when I was like 8-9, baby back ribs were so cheap you could fill an entire freezer for about $40 in today's money. The more demand, the higher the price.
What knives do you recommend if budget isn't a problem? I've been smoking meats for a few months now but don't have any good knives for breaking down beef.
Victorinox is standard in all levels of butchery. I’ve heard good things about F Dick and Wusthof too. As long as you maintain it well with sharpening and honing really any blade can be a good meat cutting knife Edit: whatever brand you end up choosing I’d get a 5 inch stiff boning knife, 6 inch flexible boning knife, and a 10 inch saber. That’s been the three I’ve been using with 99% of my cutting as an out of box meat cutter
So when you go in a Brazilian Steakhouse and there comes the "picanha" you will know how nice and special it is. It is a very small section of meat in the whole animal.
Imagine eating dinner at this guys house. Probably get awesome roasts or stews in the winter and incredible steaks in the summer. Id have to wear my fat-guy pants ( side note, ALL my pants are fat guy pants).
Tem que tirar essa membrana da parte de baixo da peça. Cortar na terceira veia, onde a picanha encontra o coxão duro. Geralmente é assada na grelha, em bifes mais grossos 👍🏻
100 % correct . Besides cutting it correctly , he also stated : “ cut with the grain “ . Never understood why so many tutorials keep doing it wrong ( against the grain ) . Even some Brazilian people cut it wrong . Picanha is a whole different game when cut with the grain , simply amazing
Sorry for the intrusion, but Brazilian picanha is totally different from yours.The picanha needs to do a more thorough toilet So it is very dirty with nerves and membranes.
Can you explain where tri-tip comes from? I'd never heard of it before I spent time out west in my youth. Is it called something else in the east. All I know is it was really tasty off the grill.
It would be a bit of work, but I would love an animation of a steer, shown as a 3D wire model, demonstrating the muscle groups in action and at rest, and what various cuts are made from them. I have searched but haven't found anything similar to it. It would be a terrific feature for you guys to have in your videos.
Finally someone on here that cuts the Picanha the right way. Thanks for that ❤ Also if you look at the meat there are 3 veins up in the thick end. Between the two outer veins is where you cut the Real picanhas from. Anything outside those 3 veins us still good but not as tender
The famous sirloin top cap... for brazilians "picanha + coxão duro". You only need 3 things for a bbq in brazil, a grill charcoal and picanha. One hint. This final piece is not essentially a picanha. Its a combination of "picanha" and "coxão duro" remeber to count the veins or large blood vessels that goes through that piece, Picanha is only from the 3rd vessel to the tip, before the 3rd vein all the way back to where you cut the first stake is the cut brazilians call "coxão duro". Still good but not as good as the tip "picanha".
Hang on a minute, now i'm really confused! Im no butcher, but I'm pretty sure Sirloin and Rump are different cuts so, how is the beef in this video is refered to as both a Sirloin and a Rump, it doesnt look big enough to be both?
