Hi there. So for my happiness as a Brazilian Gaucho at Costco in Winnipeg / Canada they keep the Fat on it. And even thou the cut is a little bigger than the cut we use in Brazil the Top Sirloin Cap here I believe can be called Picanha. But in any case is delicious and is good to know that is different from US Costco to CA Costco.
YES YES YES to keeping the fat on, eh. Sadly this means most of the time we have to get the whole primal and butcher it ourselves. Oh well ... the top sirloin makes a good sous vide roast - I run it at 110 F for 12 hours which tenderizes it (enzymes) then 12 more hours at 130, then drain the juices (and do something with them, eh) and dunk still in bag in ice water for 10 minutes, then season w pepper and sear the piss out of it. - comes out great. Anyone/everyone: Always salt by weight (1-1.5%) BEFORE cooking as such low-ish temp - at least a day in the fridge as a dry brine on a rack, and get the salt in every nook and cranny eh. Bacteria on healthy beef is strictly on the outside - so with a primal focus that would be on the fat side of the cap, but again, every bit of surface should be rubbed in w the salt. But back to the target - the sirloin cap. The rule as I learned it is that from the "pointy tip" of the muscle to the third vein away from the tip is picanha, and the rest is "coxão duro" - still tasty but not as tender. Yes? Picanha is the best ... cut with the grain if doing steaks (final cut on plate is then cross-grain), across grain if doing churrascaria style on a spit and carved sequentially. Yumm.
This video has been a life saver. I just bought one of these at my local Costco yesterday thinking it was Picanha. At least now I know how to butcher these correctly. Huge thank you from Atlanta, GA!
@@larryharry7221 believe it or not i get a lot of comments on my older videos that people think were just released.. just making sure you were aware....
Do you find there’s any specific benefit to crowding steaks like that on the grill versus giving them more space? Also, top sirloin caps are a bit of an off shape versus, say, a strip or ribeye. Do you find multiple flips to work better than just one?
since these were already cooked and I was just searing them to get a good crust, it made zero difference if they were "crowded" and yes multiple flips is better as it allows you to build a better crust without over-cooking the interior..
TBH I don't care what it's called I WANTED to learn how to CUT it, but we spent 8 minutes tellings us that Costco cuts off the fat cap... Thanks for the demonstration
I know, Right? But like i said, this is the 1st time I have even seen this at my local Costco.. Never have seen Tri Tip except for the pre-marinaded one from CAB that are way too salty for my taste..
@@FireWaterCooking If you dont see a whole subprimal in the case at costco, check with the guys in the meat department, as long as they have them in the cooler, they can throw a label on it and sell it to you. Same goes for whole ribeyes, strip loins, etc.
@@FireWaterCooking They do not. They come separated from the processing plant. Was just stating that if you do not see a whole primal in the case, that you can ask the guys in the department for one. I actually work in the meat dpt at a Costco. And just wanted to pass on that info for those who did not know it.
pretty much.. I do not understand why the remove the fat cap.. At least they are now selling whole Top Sirloins Cap Roasts at my Costco with the fat cap on now...
@@FireWaterCooking I bought some Saturday and I’m not usually a big steak eater but that was some of the most flavorful and juiciest steak I’ve had, so I had to go to RUclips community and do some research 😂
@@FireWaterCooking🙄 Soo I say you are wasting time adding 4hrs to a cook(which is ABSOLUTEY STUPID) AND your response is I'm wasting time making "stupid comments"? Is that your best comeback?🤣😂I won't even mention that you cut it WRONG and you are such a terrible cook that you use store bought seasoning on PRIME MEAT! Freaking JOKER!
@@budzlightyear2212 and here's my question, why would you try to rush the cook of PRIME MEAT? Sous vide makes a HUGE difference in the the tenderness of steak, if you cook it too fast you won't be able break down muscle fibers very well, making it tougher. Why make comments if your just trying to hate on someone?
@@budzlightyear2212 if you don't want to use sous vide thats your preference, but he wants to so that's his preference. Don't hate on people for doing what they want, you dont have to eat it so keep your negativity to yourself.
No as it did not have the fat cap unfortunately… make sure you hit the like button, subscribe to the channel, and hit the bell for notifications Thanks for wasting 14 minutes of your life
It’s ridiculous that they blade tenderize there steaks! Especialy the things like the rib eye and they even do the tenderloin! They end up taking a perfectly good steak and actually lowering the value, like come on really? Anyone who knows anything about meat knows it’s not a good idea to blade tenderize good steaks because then you have to cook it well done I can’t believe they actually do that, I have always wondered what there in-house butcher thinks about that, people need to start a petition to Cosco to get them to stop doing that they would get so many customers back that don’t buy there steaks at Cosco for only that reason
they do it because they never wet age their steaks.. I agree but that is why I buy the full primal and cut my own. they do not blade tenderize the whole primal..
Btw this is not picanha. Picanha doesn’t come from the loin but from the round… it is the top of the round shaped like a triangle and with the cap fat!!! Picanha has 3 distinct veins and anything past the 3rd vein counting from the point of the triangle IS NOT PICANHA anymore!
My Costco has actual picanha with fat cap. Sliced in to steaks.
yeah, mine does now also....
I'm latino and we eat a lot of Picanha. Your video is Just right on point explaining what a picanha is.
Great video!@
Glad you enjoyed it!
Hi there. So for my happiness as a Brazilian Gaucho at Costco in Winnipeg / Canada they keep the Fat on it. And even thou the cut is a little bigger than the cut we use in Brazil the Top Sirloin Cap here I believe can be called Picanha. But in any case is delicious and is good to know that is different from US Costco to CA Costco.
it could even be a store to store thing, who knows..
YES YES YES to keeping the fat on, eh. Sadly this means most of the time we have to get the whole primal and butcher it ourselves. Oh well ... the top sirloin makes a good sous vide roast - I run it at 110 F for 12 hours which tenderizes it (enzymes) then 12 more hours at 130, then drain the juices (and do something with them, eh) and dunk still in bag in ice water for 10 minutes, then season w pepper and sear the piss out of it. - comes out great.
Anyone/everyone: Always salt by weight (1-1.5%) BEFORE cooking as such low-ish temp - at least a day in the fridge as a dry brine on a rack, and get the salt in every nook and cranny eh. Bacteria on healthy beef is strictly on the outside - so with a primal focus that would be on the fat side of the cap, but again, every bit of surface should be rubbed in w the salt.
But back to the target - the sirloin cap. The rule as I learned it is that from the "pointy tip" of the muscle to the third vein away from the tip is picanha, and the rest is "coxão duro" - still tasty but not as tender. Yes? Picanha is the best ... cut with the grain if doing steaks (final cut on plate is then cross-grain), across grain if doing churrascaria style on a spit and carved sequentially. Yumm.
Just pick one up at St James costco ...wow im excited to try it.. got 10 nice size steaks plus pieces for skewers... avg size steaks were about 10 oz
@@rollojones7449 Let me know how it was after you taste it. Enjoy. 🥩
@@cxfos will reply as soon as possible 👍🏼
Thanks for explaining the difference in the cuts and names.
thanks for watching!
This video has been a life saver. I just bought one of these at my local Costco yesterday thinking it was Picanha. At least now I know how to butcher these correctly.
Huge thank you from Atlanta, GA!
Glad I could help!
I have some w/ fat cap...mine is choice so wonder if they remove the fat cap for prime?
nah, I think thye stopped removing it now due to complaints
Mine too. Cut with the grain?
Thanks for the comment @ThereseHinson! your thoughts are appreciated...
I bought 1 yesterday with the fat cap. $6.99lb in NJ
awesome.. this video is 3 yers old
@FireWaterCooking Yes I checked when it was posted. I put the price for comparison. Is there a time limit for replying?
@@larryharry7221 believe it or not i get a lot of comments on my older videos that people think were just released.. just making sure you were aware....
Hey does Costco remove the fat cap? Not sure if you mentioned
they used to, but now in my are they are not..
That’s sarcasm, right?
Do you find there’s any specific benefit to crowding steaks like that on the grill versus giving them more space?
Also, top sirloin caps are a bit of an off shape versus, say, a strip or ribeye. Do you find multiple flips to work better than just one?
since these were already cooked and I was just searing them to get a good crust, it made zero difference if they were "crowded" and yes multiple flips is better as it allows you to build a better crust without over-cooking the interior..
No and the secret to a good steak is one flip to sear then low heat
TBH I don't care what it's called I WANTED to learn how to CUT it, but we spent 8 minutes tellings us that Costco cuts off the fat cap...
Thanks for the demonstration
your welcome for the free information
He said “fat cap” 15x 🙄
Seeing all your kitchen gear.. you got money money Breh. Nice video loved the 1080p 60FPS
yeah, i'm rolling in it!
Just left my local Costco and they had them with a thick fat cap
Thanks for the comment Steel City Breakdown! your thoughts are appreciated...
We need to get Costco to keep that cap on!
I know, Right? But like i said, this is the 1st time I have even seen this at my local Costco.. Never have seen Tri Tip except for the pre-marinaded one from CAB that are way too salty for my taste..
@@FireWaterCooking If you dont see a whole subprimal in the case at costco, check with the guys in the meat department, as long as they have them in the cooler, they can throw a label on it and sell it to you. Same goes for whole ribeyes, strip loins, etc.
@@Nicklopez81 I don't think they remove the top sirloin caps at the store level..
@@FireWaterCooking They do not. They come separated from the processing plant. Was just stating that if you do not see a whole primal in the case, that you can ask the guys in the department for one. I actually work in the meat dpt at a Costco. And just wanted to pass on that info for those who did not know it.
@@Nicklopez81 cool.. is there a way I can ask my local Costco to stock things like Tri Tip? not the CAB pre-marinated ones, those suck.. LOL
On coupon in Calgary 12 dollars off. It's good
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So it’s picanha w/o the fat cap
pretty much.. I do not understand why the remove the fat cap.. At least they are now selling whole Top Sirloins Cap Roasts at my Costco with the fat cap on now...
@@FireWaterCooking I bought some Saturday and I’m not usually a big steak eater but that was some of the most flavorful and juiciest steak I’ve had, so I had to go to RUclips community and do some research 😂
That's what I heard.
They remove the fat cap but leave the silverskin?
Also why cook them in the swim when they take 6 minutes on the grill ?
What a waste of time!
because the sous vide bath helps to tenderize them even more and make them perfect. why make stupid comments on YT videos? what a waste of time!
@@FireWaterCooking🙄
Soo I say you are wasting time adding 4hrs to a cook(which is ABSOLUTEY STUPID)
AND your response is I'm wasting time making "stupid comments"?
Is that your best comeback?🤣😂I won't even mention that you cut it WRONG and you are such a terrible cook that you use store bought seasoning on PRIME MEAT!
Freaking JOKER!
@@budzlightyear2212 and here's my question, why would you try to rush the cook of PRIME MEAT? Sous vide makes a HUGE difference in the the tenderness of steak, if you cook it too fast you won't be able break down muscle fibers very well, making it tougher. Why make comments if your just trying to hate on someone?
@@budzlightyear2212 if you don't want to use sous vide thats your preference, but he wants to so that's his preference. Don't hate on people for doing what they want, you dont have to eat it so keep your negativity to yourself.
So was it good at the end ?
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No as it did not have the fat cap unfortunately… make sure you hit the like button, subscribe to the channel, and hit the bell for notifications
Thanks for wasting 14 minutes of your life
It’s ridiculous that they blade tenderize there steaks! Especialy the things like the rib eye and they even do the tenderloin! They end up taking a perfectly good steak and actually lowering the value, like come on really? Anyone who knows anything about meat knows it’s not a good idea to blade tenderize good steaks because then you have to cook it well done I can’t believe they actually do that, I have always wondered what there in-house butcher thinks about that, people need to start a petition to Cosco to get them to stop doing that they would get so many customers back that don’t buy there steaks at Cosco for only that reason
they do it because they never wet age their steaks.. I agree but that is why I buy the full primal and cut my own. they do not blade tenderize the whole primal..
Why do you have to cook it well done?? We buy ours from Costco & cook it medium rare.
Coulotte and Pecanha is the same thing.
you should watch the video...
Based
ok
Picana picana picana……🤯
you spelled it wrong.. it is Picanha... 😉
Btw this is not picanha. Picanha doesn’t come from the loin but from the round… it is the top of the round shaped like a triangle and with the cap fat!!! Picanha has 3 distinct veins and anything past the 3rd vein counting from the point of the triangle IS NOT PICANHA anymore!
Thanks Guga... LOL
Absolutely horrible cut that I wouldn’t serve to my dog.
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