When you buy picanha "like a steak" and not the whole piece, butchers usually deliver the end of the rump that is not considered picanha in Brazil. This piece is called Outside Flat that is a lot tougher than the picanha piece. High quality picanha has always a big fat cap while the outside flat is very lin in the whole, but it's hard to see and say the difference just by looking to a steak.. Because of that, all brazilians would recomend to buy picanha as the whole piece to not get "scammed" with outside flat..
In fact you can tell where the outside flat (thank you for introducing me to the correct term in English) starts, because the outside flat, is everything that comes after the 3rd vein. The vein can be found on the non fat cap side. I personally prefer tiras de picanha (which is cut differently) when I eat it as a steak. I only cut it the way this steak in the video was cut, when I cook the whole piece (which is rare) or when you cook it in a spit like the Brazilian bbq houses.
@@bigmig67 This can only be done when you have the whole piece (look to the 3rd vein).. I said that is hard to do (recognize it) if you only have a single steak piece like in the video..
Just a note from a brazilian: The picanha fat cap is not "bad", it's a sin to remove it here in Brazil hahahaha It's better to have the whole picanha piece to know where the hard part (we call Coxão Duro) starts, at the third vein. The tip is completely different from the wide part, crazy cut of meat.
On a whole picanha, there is a certain part of it that is tougher than the rest named "colchao duro" that is not really considered "picanha". Maybe that is what you got here with your individual picanha steak. I've had picanha that is as soft and tender as a filet mignon so I was really surprised to hear that you guys found it tough. Even while raw it feels like a super soft raw filet. Get a whole picanha (usually the smaller, the better), cut it into steaks with the grain (so that your final slice is against the grain), and give it a try again. Your steak cut from the middle of the muscle should be a good representation.
Let's see if this guy has blocked me or is actively deleting my comments. On at least two occassions I have suggested to this guy to take a look at a channel called guga foods for the preparation of picanha. Both comments got scrapped.
Indeed. Hi didn't buy q good picaña, but Colchao duro. Verter follow guga's instructions on how to buy a good picaña and cook it properly. Still, great video
I cooked a whole picanha for the first time a couple months ago. I cooked mine in the sous vide and then finished in a very hot cast iron pan to get the crust. It really turned out well. It was tender and I made a chimichurri to go with it and it got rave reviews from my friends who helped me eat it.
Here in Brazil we are used to have, at least, 1/2 inch of fat arround our Picanha Steak, the fat is where all the flavor is and when it renders it fells like you'r eating buttter. Besides that you could try cook in slow fire with the Picanha Steak in like a C shape so all the fat is in contact wiith the fire so it can render through the meat
Finally! Chuck Eye! A butcher actually told me about this cut a few years ago when I came upon it by accident. My favorite steak! Hard to find in a super market as the yield is very low and it sells out super fast for those in the know! Some store butcher don't even know what it is.
Buy a Chuck roast n cut it out urself But it does NOT taste like a strip or ribeye NOPE It tastes like thin beef roast Not good rare to med rare Rather have it falling off the bone Ofc no one even sells roasts either bones anymore cuz ppl r stupid n don’t know they should demand it
As many have said here, whole picanha is the best way to have it. My personal favorite way of grilling it is in an argentinian style grill (what you have is perfect) and keeping it whole. Start by searing the fat cap very close to the coals, beware of the flames it will be a quick step. Once you flip, raise the whole thing at a height where you can leave your hand a good 5 seconds and not get burnt. Finish the steak like that, high above the coals slowly cooking it until desired temp. You want to go light on the coals to avoid any gray areas. I usually go for the rarer side of medium rare and a very slow cook allows a nice soft texture almost like a tenderloin. In the end the whole picanha will puff up like a ball. Once sliced it almost looks like a whole rib roast. Honestly life changing to me, only downside is the waiting and constant monitoring cause you do NOT wanna overcook it. Goes from perfection to tough leather real quick.
Tri tip here in Texas is the cheapest cut of meat at the moment you can get a whole one for around 7 or 8 dollars a pound for prime at HEB. And country style ribs are just a cut of the Boston butt with the shoulder blade intact
I do reverse sear on Picanha and it comes out really tender. The fat tastes good as well as it's moist but doesn't become rubbery when you sear in the skillet. Also, I didn't see any mention of Hanger Steak (butchers cut). Has great taste, very beefy in flavor. We're lucky to have a meat market called "Wild Fork" here in Texas which has rare and fantastic cuts. The Picanha is imported from Brazil and most meats, even pork are aged around 14 days.
Pan cooking picanha steak are the best way to cook at home. On the grill it is not the best but I won't complain lol. Just cut into strips with grain first then the final cut is against the grain when you eat it.
My mother would marinate flank steak in quality vermouth and soy sauce overnight.Then my Dad would grill it .thin sliced on garlic toast.. amazing flavor and tender too.
For the picanha, or any relatively tough steak, I'd definitely go with sous vide and let it cook a bit longer than you would normally, then put a crust on it in a ripping hot cast iron pan.
13:47 better way for picanha: 1. Buy it whole and cut yourself, KEEP THE FAT CAP… if wanna trim, then leave at least 1/4-1/2 inch of fat cap. 2. You only need salt. Very coarse salt is best, like sea salt I forget what kind they actually use in Brazilian but it’s big crystals. If you’re cooking steaks which I recommend, let that joint sit in the fridge and dry brine. 3. My preferred way is to reverse sear on grill. Smoke to within 10-15 degrees of desired pull temp. 4. Let that fire burn and sear that steak. 5. Rest 8-10mins and enjoy the best version of picanha (even better than the skewer method at steakhouses). Remember Picanha is the queen of steaks.
I've found the best way to cook Picanha is not even cooking it at all, but to long boil with sous vide and then flaming it with a torch afterwards. It comes out soooo moist and tasteful.
@@koiphishI hate it when people continue to use the once beautiful name of Karen to bully those lovely women and girls who were given that as a birth name.
Picanha in Austria is called "Tafelspitz" and it's basically just boiled in salted water with some veggies. Served the original way with all its (many) accompaniments, it's freaking delicious!!! Defo try it!!!
My local fresh thyme does chuck eye and they're an instant buy for me. Literally half the cost of ribeye and just the right size. Definitely my favorite 😊😊😊
I love beef bacon , my local grocery stores sell it. It reminds me of the type of meat you would get from a Korean bbq spot or something you would eat with pho noodles. Highly recommended !!! , in my area it sells out a lot so you guys see it i suggest giving it a try , it usually cost about $7 for a 1lb pack.
As a native Californian, I have grilled and oven roasted a lot of tri-tips in my life and I don't think tri-tips are that hard to grill. I do a reverse sear on my tri-tips. I think what makes tri-tips tricky is carving them; the direction of the grain changes, normally where long narrower part broadens out, and you definitely needs to be cut across the grain. I did like the idea of the Newport steak, though, and I am going to try that soon.
The chuck eye is my absolute favorite cut of beef, and it's HILARIOUSLY cheap. The lower grades still have great marbling, far better than lower grades of ribeye, and run at around $5 per pound at grocery stores for Choice cuts.
Great video, Butcher John has been getting me onto some of these cuts as well, although Dad is not going to be happy about that thumbnail. You know how he feels about ribeye...
Fire and charcoal ban here in the woods of Montana. My number one tip for a steak is to salt it, put it on a rack, and do a quick dry age in the fridge. Do not cook unless steak sits out and is at room temperature! Nothing better than live fire / coals. I love the fat. No fat, no flavor. It's the reason I love lamb shoulder steaks. Bone in the center, with marrow, is cook's treat. Deglaze with adult beverage of choice, add butter, herbs, gorgonzola, eat. I spend my winter in Texas and love two Mexican cuts: sliced bone-in beef shank and beef cheeks. Oh yeah. On a cold day, either / or are excellent cooked with root veggies / beans / wine / stock. When I served in the former West Germany, small village gasthaus served seared rump steak, croquettes, and herb salat. It was amazing. Went back years later, still serving the exact same plate.
Fun vid! One thing I found surprising is how you sliced the different steaks. In general, the tougher the piece of meat (generally less fatty cuts) the thinner you should slice it once cooked. There were a couple steaks in here that should have been sliced much thinner and probably would have been more enjoyable to eat.
I find that most any cut from the rump or round is best cooked low, slow and with liquid like a strong broth. It’s one of my favourite because of the flavour. But just doesn’t do well cooked like a traditional steak. So I will also transform the liquid into a gravy or jus.
I smoke a whole picana, until around 80F to get some smoke, and then sous vide it until 130F, sear, rest, and slice it thin and it's incredibly tender. Probably one of, if not, my favorite way to eat steak. Another good steak that isn't very common is the hanger steak. Definitely give that a try.
The hangar steak is one of my favorite cuts of beef!! I am hoping some day to come into a good picanha. My one and only venture into that cut ended up like his did here.
I appreciate all the pichana comments , I buy from porter road , they typically give instructions on how to cook each piece of meat I’m assuming he worked with them . They sell the whole pichana but Porter road is expensive , the comments just clairifed that I don’t need to waste my money on an experiment and just stick to my usual order. Their meat is good I just def don’t have the disposable income to experiment on a pichana . I wish they made their own videos explaining how to use their own meat .
I’m from California I had no idea so many people didn’t know what a tri tip was until I lived in several eastern states and never saw them at the store anymore
hey in new england...northshore of boston steak tips were made famous by the Hilltop Restaurant and they tips were from the bavette. So in Boston "steak tips" (bavette) is very popular and in every grocery.
Tri Tip is about the most popular cut in California. It's great. And country style ribs are good in the pressure cooker or wrapped in foil in the oven and sauced. That beef bacon looks amazing! .
Okay so you didn't actually got a real picanha. These are what we call in Brazil as coxão duro (though mattress), a second grade meat that is part of the same muscle as the picanha but is a really though meat while the picanha is very tender, almost like the tenderloin. Some buitcher sell coxão dura as "picanha steak" because they tend to look similar when cut. You actually know the meat quality through the fat a thicker clear layer of fat means it's a better grade, a pice of meat of that size is almost the same size as a whole picanha piece is a tell tale that you got sold a worse meat as the real deal. I believe guga have a whole video on the topic too.
I knew it wasn't picanha! It definitely looked weird to me. The general shape and size makes me question how they would cut the whole roast to get it to look like that.
Ah, so that's why I wasn't impressed with the picanha when I ordered it!!! I was hoping to be as blown away with picanha as Guga is... But it was merely okay.
@@tanikokishimoto1604 probably yes, you should always buy a whole picanha and look for a big fat cap with light color, small ones are far better quality. You can cut it as steaks or make it as one whole piece then. But never take the fat off before cooking it or it will be mereely okay instead of a soft and buttery meat, a real quality one is like a less fatty wagyu
My very favorite steak is chuck eye which I find as choice only at my local Publix but not in fancier stores or local butcher shops! And it is so reasonable in price- $8-9/ lb- no waste and richer flavor than rib eye IMP.
Chuck eye used to be a great cut no one wanted because they didn't know how good it was, the cats out of the bag now though and it's increasingly more difficult to find because there isn't as much of it compared to regular steaks. It used to be half the price of ribeye, now it's only about $4 less per lb because of the increased demand.
Reverse sear the boneless short rib and then put it on the cast iron skillet and it comes out delicious. One of the best steaks I’ve ever made. The texture is definitely different though.
The chances of scoring chuck eye and your local chain grocer is slim to none. Cozy up to a smaller store with an actual butcher that is working with whole muscle cuts
I absolutely love your videos! I made homemade granola the other day and have leveled up my baby’s meals after seeing what you feed yours. Carly is cool and knowledgeable! You should have her back.
You either cooked the pichana wrong, or the steak was cut wrong. They are usually very tender when cut from the roast into steaks. The Brazilian way to cook it is put it on sword squewers and roast it over open fire. So good, my favorite steak.
Picanha. We smoke it. For us, It comes in a triangle shape similar to trim tip. Smoke until interior reaches 120 then reverse sear. Rivals some of the best fillet I've ever had.
Where I Come from, Salaberry-de-Valleyfield they make unsmoked bacon called grillades of salted pork. They make a sandwich with marinaded onions, tomato, baseball mustard on sliced white bread. We BBQ it with hot-dogs and burgers to put it in burgers or to eat it on the side. Now restaurants serves it but it used to be served at the Régates, at St-John-Batipste's parade they had BBQ on the streets, or little kiosks in organisations parkings to raise funds. They even have a festival in St-Zotique. A food truck I saw have fajitas, submarins sandwichs, poutine, burgers with grillades on the menu.
Tri-tip is better smoked for about 90 minutes until it's 5 degrees below medium rare and then seared with garlic butter on the grill to bring it up to temperature.
I've been getting chuckeyes usually instead of ribeyes for a couple years now. I know big box stores aren't the best for meats, but I get them at the big W for nearly half the price of Ribeye's and they are just as good IMHO
Hello I’ve sold Picanha and Denver as my signature cuts in my shop and I can promise you from the looks of it you have gotten a piece of the Coxão Duro, which is the tougher part of the muscle beyond the third vein from the tip and traditionally not considered Picanha. Try to cut your own Picanha next time, use the tough portion after the third vein for Chinese stir fry or burgers, the rest cut into those steaks with the grain at about 1.25 in thick and to serve cut against the grains and do a comparison of each area and your experience will be completely different I promise you. Also Denver should be cut as steaks thinner at 1.25 in thick and shaped in a longer cut like how they are sold in Costco as “Boneless short ribs “ but at the thickness mentioned and cut against the grain. With the long cut you can identify the grain easier.
I must opine here and say, the Picanha is most certainly not a “6”. Try again! Cook it closer to rare and cut into thinner slices to serve next time. Also, your meat selection, even for grass fed & finished, is particularly lean. The sirloin is already pretty lean, so keep that in mind. I work at an operation in Texas that raises grass fed, raised regeneratively on pasture, Black Agnus beef. First 15 months on grass and then three months and grass and grain. Brings much of the health and flavor Benefits of the two methods together while bypassing much of the negative difference highlighted by commercial ranching feeding high grain diets through their whole lives. Meanwhile, if you want the best of grass fed, check our our friends at Shirttail Creek Farms out of Brenham, Texas. I probably could source you a connection closer to you, though, if you’d like.
Never heard of bavette, but I've eaten hundreds of butcher cuts, which is what you have there. Sirloin caps can be tricky, I cut into steak with the grain in order to cut against the grain from the slice. I think you can buy tri-tip anywhere now?
I enjoyed this video. Wanted to say that Picanha is actually my favorite steak. However, an overnight dry brine with only salt and reverse sear is required. I bake it at 200dF until it hits 110dF. Then I sear it until it hits 125dF and rest it until it hits 135dF. Bake time for steaks is usually 45-60 minutes. Always tender and flavorful.
Always buy the tip of the picanha. No brazilian buys a steak… to cook it properly you render the fat at high heat, then slow cook after in the grill … then you can make the steak out of the whole tip of the picanha 😉
I don’t think you need a side kick. The content is always so helpful and inventive. No offense to Carley, just prefer your individual approach to educating us. Kudos on the this fantastic episode.
Mike! Great video and good to see the more unusual steaks, very informative. I'm not going to get into what I like, because all different types of steak have their own different taste and textures. It's all down to personal preference, eat what steak you like, cook it how you like, nobody is right or wrong, if you enjoy it then that's great! As the old saying goes "one person's meat is another person's poison". Thanks for sharing! 🙂😋😎❤
im a butcher, i throw a lot of these into trimmings for grinding every day because nobody buys them, also the picanha is the same as a top sirloin cap steak. a lot of people jaccard them if they aren't prime. you should try an inside round cap. its basically the bavette but you can get it super cheap if you can find a store that has inside round. the chuck eye is refered to by many as a "poor man's ribeye". cant beat a good ribeye though. go for an upper 2/3 grade if you want higher quality without the prime price.
My butcher needs to collaborate with your butcher because mine pushes this "extra lean boneless" country style rib that literally comes from the pig's bedding material rather than the shoulder, loin, or any actual part of the pig.
Thinly sliced beef belly in Korean BBQ is an absolute winner. Love live picañha the queen of steaks, but what happened to the fat cap? I am sure you can ask Guga to share some different cooking techniques for that cut.
Dude and dudette, you both got the picanha steak totally wrong. The best way to cook it is a long slow and low roast, let it cool down and then shred it down and pop it into a beef broth with roasted potatoes and carrots. I'd give you my exact recipe for my beef stew, but it's something I hold dear to my heart and would never give it away. I'm telling you, it's soooo tender it will make you melt! 😂
Should try dry brining a tri tip and then smoke it with alder or some other medium wood, up to 125 as measured in the middle, fattest part. Then reverse sear to get the final crust. Easily one of the best steaks you can do, and nice that you can often find them for around $3-4/lbs in super markets (at least on west coast)
When you buy picanha "like a steak" and not the whole piece, butchers usually deliver the end of the rump that is not considered picanha in Brazil. This piece is called Outside Flat that is a lot tougher than the picanha piece. High quality picanha has always a big fat cap while the outside flat is very lin in the whole, but it's hard to see and say the difference just by looking to a steak.. Because of that, all brazilians would recomend to buy picanha as the whole piece to not get "scammed" with outside flat..
This is what I came here to say
In fact you can tell where the outside flat (thank you for introducing me to the correct term in English) starts, because the outside flat, is everything that comes after the 3rd vein. The vein can be found on the non fat cap side. I personally prefer tiras de picanha (which is cut differently) when I eat it as a steak. I only cut it the way this steak in the video was cut, when I cook the whole piece (which is rare) or when you cook it in a spit like the Brazilian bbq houses.
@@bigmig67 This can only be done when you have the whole piece (look to the 3rd vein).. I said that is hard to do (recognize it) if you only have a single steak piece like in the video..
Yes you are correct
@@j3r3miasmg but you should try the tiras cut. Much better for steaks than the horizontal cut
Just a note from a brazilian: The picanha fat cap is not "bad", it's a sin to remove it here in Brazil hahahaha It's better to have the whole picanha piece to know where the hard part (we call Coxão Duro) starts, at the third vein. The tip is completely different from the wide part, crazy cut of meat.
On a whole picanha, there is a certain part of it that is tougher than the rest named "colchao duro" that is not really considered "picanha". Maybe that is what you got here with your individual picanha steak. I've had picanha that is as soft and tender as a filet mignon so I was really surprised to hear that you guys found it tough. Even while raw it feels like a super soft raw filet. Get a whole picanha (usually the smaller, the better), cut it into steaks with the grain (so that your final slice is against the grain), and give it a try again. Your steak cut from the middle of the muscle should be a good representation.
Let's see if this guy has blocked me or is actively deleting my comments. On at least two occassions I have suggested to this guy to take a look at a channel called guga foods for the preparation of picanha. Both comments got scrapped.
Indeed. Hi didn't buy q good picaña, but Colchao duro. Verter follow guga's instructions on how to buy a good picaña and cook it properly. Still, great video
coxão duro...... coxa meaning thigh/hip. Colchão means mattress
And this man forgot to add the fat cap which is absolutely what helps make a picanha so great
It seems that butcher company is trying to sell tail ends off of better cuts of meat.
I cooked a whole picanha for the first time a couple months ago. I cooked mine in the sous vide and then finished in a very hot cast iron pan to get the crust. It really turned out well. It was tender and I made a chimichurri to go with it and it got rave reviews from my friends who helped me eat it.
Here in Brazil we are used to have, at least, 1/2 inch of fat arround our Picanha Steak, the fat is where all the flavor is and when it renders it fells like you'r eating buttter. Besides that you could try cook in slow fire with the Picanha Steak in like a C shape so all the fat is in contact wiith the fire so it can render through the meat
@prohomecook I really appreciate how you showed us where each cut is located and explained some of their characteristics
Finally! Chuck Eye! A butcher actually told me about this cut a few years ago when I came upon it by accident. My favorite steak! Hard to find in a super market as the yield is very low and it sells out super fast for those in the know! Some store butcher don't even know what it is.
Porter road are butchers in TN that also has an online shop
Buy a Chuck roast n cut it out urself
But it does NOT taste like a strip or ribeye
NOPE
It tastes like thin beef roast
Not good rare to med rare
Rather have it falling off the bone
Ofc no one even sells roasts either bones anymore cuz ppl r stupid n don’t know they should demand it
love having carla on camera. you guys bounce off of each other really well. hope carla appears in more videos!!! great energy.
more to come! BTW Carly*
Who is Carly to Mike? The wife?
@@LifebyMikeG Can you tell me what that yellow package was (between the salt and the juiced celery) that you used for the Beef Belly brine?
@@commonsensecraziness7595 the yellow woodstock organic bag was brown sugar
@@Aplusinskal Editor or assistant.. Hes shown his wife on other videos
with that grill you should get some insides as we eat in Argentina!! Chinchulines, mollejas, tripa gorda, etc
that picanha was cut wrong in regard to the grain, that is why it was chewy
As many have said here, whole picanha is the best way to have it. My personal favorite way of grilling it is in an argentinian style grill (what you have is perfect) and keeping it whole. Start by searing the fat cap very close to the coals, beware of the flames it will be a quick step. Once you flip, raise the whole thing at a height where you can leave your hand a good 5 seconds and not get burnt. Finish the steak like that, high above the coals slowly cooking it until desired temp. You want to go light on the coals to avoid any gray areas. I usually go for the rarer side of medium rare and a very slow cook allows a nice soft texture almost like a tenderloin.
In the end the whole picanha will puff up like a ball. Once sliced it almost looks like a whole rib roast. Honestly life changing to me, only downside is the waiting and constant monitoring cause you do NOT wanna overcook it. Goes from perfection to tough leather real quick.
Tri tip here in Texas is the cheapest cut of meat at the moment you can get a whole one for around 7 or 8 dollars a pound for prime at HEB. And country style ribs are just a cut of the Boston butt with the shoulder blade intact
$8 a lb
Good lawd
I do reverse sear on Picanha and it comes out really tender. The fat tastes good as well as it's moist but doesn't become rubbery when you sear in the skillet.
Also, I didn't see any mention of Hanger Steak (butchers cut). Has great taste, very beefy in flavor.
We're lucky to have a meat market called "Wild Fork" here in Texas which has rare and fantastic cuts. The Picanha is imported from Brazil and most meats, even pork are aged around 14 days.
Pan cooking picanha steak are the best way to cook at home. On the grill it is not the best but I won't complain lol. Just cut into strips with grain first then the final cut is against the grain when you eat it.
That beef bacon looked soooo damn delicious. I need to try that! This has become a bucket-list priority.
My mother would marinate flank steak in quality vermouth and soy sauce overnight.Then my Dad would grill it .thin sliced on garlic toast.. amazing flavor and tender too.
You cooked the Picanha wrong. Do indirect cooking on a grill until the steak is at 125 then seer . Guga would be sad to see this.
I'd @GugaFoods if I could cause that was my first thought too when I saw the picanha come out
We call Chuck , blade here in Canada, and they are great for pot roast. I love a good sirloin cap/picanha roast, but i always recommend smoking them.
For the picanha, or any relatively tough steak, I'd definitely go with sous vide and let it cook a bit longer than you would normally, then put a crust on it in a ripping hot cast iron pan.
I did some picanha on the smoker first and then seared it off at the end...absolutely amazing. With chimmichurri!
13:47 better way for picanha:
1. Buy it whole and cut yourself, KEEP THE FAT CAP… if wanna trim, then leave at least 1/4-1/2 inch of fat cap.
2. You only need salt. Very coarse salt is best, like sea salt I forget what kind they actually use in Brazilian but it’s big crystals. If you’re cooking steaks which I recommend, let that joint sit in the fridge and dry brine.
3. My preferred way is to reverse sear on grill. Smoke to within 10-15 degrees of desired pull temp.
4. Let that fire burn and sear that steak.
5. Rest 8-10mins and enjoy the best version of picanha (even better than the skewer method at steakhouses).
Remember Picanha is the queen of steaks.
OMG I used to get country style ribs from my previous pork guy. Those are AMAZING.
I've found the best way to cook Picanha is not even cooking it at all, but to long boil with sous vide and then flaming it with a torch afterwards. It comes out soooo moist and tasteful.
That is called cooking still
@@pokermitten9795 no, it’s heating. God I hate internet karens.
@@koiphishI hate it when people continue to use the once beautiful name of Karen to bully those lovely women and girls who were given that as a birth name.
Curious... What do you call smoking, if not a form of cooking?
Picanha in Austria is called "Tafelspitz" and it's basically just boiled in salted water with some veggies. Served the original way with all its (many) accompaniments, it's freaking delicious!!! Defo try it!!!
My local fresh thyme does chuck eye and they're an instant buy for me. Literally half the cost of ribeye and just the right size. Definitely my favorite 😊😊😊
They don’t taste nothing like ribeye tho! I rly wanted it to taste like ribeye! I could eat ribeye daily (I’m carnivore)
I love beef bacon , my local grocery stores sell it. It reminds me of the type of meat you would get from a Korean bbq spot or something you would eat with pho noodles. Highly recommended !!! , in my area it sells out a lot so you guys see it i suggest giving it a try , it usually cost about $7 for a 1lb pack.
Rump steak is the most common cut of 'Pub' steak here in OZ. Best cooked rare, flipped every 30sec and well rested.
Guga needs to swoop in with a cape and mask (and a sous vide and torch) and save that Picanha.
As a native Californian, I have grilled and oven roasted a lot of tri-tips in my life and I don't think tri-tips are that hard to grill. I do a reverse sear on my tri-tips. I think what makes tri-tips tricky is carving them; the direction of the grain changes, normally where long narrower part broadens out, and you definitely needs to be cut across the grain. I did like the idea of the Newport steak, though, and I am going to try that soon.
I Qup tri-tips all the time on my Santa Maria grill.
The chuck eye is my absolute favorite cut of beef, and it's HILARIOUSLY cheap. The lower grades still have great marbling, far better than lower grades of ribeye, and run at around $5 per pound at grocery stores for Choice cuts.
Not anymore, not around here anyways. It used to be half the price of Ribeye, now it's only about $4 per lb less.
Great video, Butcher John has been getting me onto some of these cuts as well, although Dad is not going to be happy about that thumbnail. You know how he feels about ribeye...
hahah very true
including some relative cost would have been cool
Picanha- sous vide works out really well for me. Like 6 hours, then a quick super hot sear
Bavette we call Vacio over here, and it has been my absolute favourite for DECADES.
Fire and charcoal ban here in the woods of Montana. My number one tip for a steak is to salt it, put it on a rack, and do a quick dry age in the fridge. Do not cook unless steak sits out and is at room temperature! Nothing better than live fire / coals.
I love the fat. No fat, no flavor. It's the reason I love lamb shoulder steaks. Bone in the center, with marrow, is cook's treat. Deglaze with adult beverage of choice, add butter, herbs, gorgonzola, eat.
I spend my winter in Texas and love two Mexican cuts: sliced bone-in beef shank and beef cheeks. Oh yeah. On a cold day, either / or are excellent cooked with root veggies / beans / wine / stock.
When I served in the former West Germany, small village gasthaus served seared rump steak, croquettes, and herb salat. It was amazing. Went back years later, still serving the exact same plate.
Fun vid! One thing I found surprising is how you sliced the different steaks. In general, the tougher the piece of meat (generally less fatty cuts) the thinner you should slice it once cooked. There were a couple steaks in here that should have been sliced much thinner and probably would have been more enjoyable to eat.
I find that most any cut from the rump or round is best cooked low, slow and with liquid like a strong broth. It’s one of my favourite because of the flavour. But just doesn’t do well cooked like a traditional steak. So I will also transform the liquid into a gravy or jus.
I smoke a whole picana, until around 80F to get some smoke, and then sous vide it until 130F, sear, rest, and slice it thin and it's incredibly tender. Probably one of, if not, my favorite way to eat steak. Another good steak that isn't very common is the hanger steak. Definitely give that a try.
The hangar steak is one of my favorite cuts of beef!! I am hoping some day to come into a good picanha. My one and only venture into that cut ended up like his did here.
i'm here for all the picanha defenders! this picanha slender shall not stand 😂😂😂
I appreciate all the pichana comments , I buy from porter road , they typically give instructions on how to cook each piece of meat I’m assuming he worked with them . They sell the whole pichana but Porter road is expensive , the comments just clairifed that I don’t need to waste my money on an experiment and just stick to my usual order. Their meat is good I just def don’t have the disposable income to experiment on a pichana . I wish they made their own videos explaining how to use their own meat .
Tri-tip is my absolute favorite cut of beef.
I’m from California I had no idea so many people didn’t know what a tri tip was until I lived in several eastern states and never saw them at the store anymore
I think they kind of "started" in California at least as far as popularity goes. I see them quite a bit in the Midwest these days too.
Meat in Argentina is a religion. Amazing to see you using a "Parilla"
hey in new england...northshore of boston steak tips were made famous by the Hilltop Restaurant and they tips were from the bavette. So in Boston "steak tips" (bavette) is very popular and in every grocery.
Tri Tip is about the most popular cut in California. It's great. And country style ribs are good in the pressure cooker or wrapped in foil in the oven and sauced. That beef bacon looks amazing! .
in New England we do the New Port steaks but cut them into chunks and marinade them and call them steak tips
Okay so you didn't actually got a real picanha. These are what we call in Brazil as coxão duro (though mattress), a second grade meat that is part of the same muscle as the picanha but is a really though meat while the picanha is very tender, almost like the tenderloin. Some buitcher sell coxão dura as "picanha steak" because they tend to look similar when cut. You actually know the meat quality through the fat a thicker clear layer of fat means it's a better grade, a pice of meat of that size is almost the same size as a whole picanha piece is a tell tale that you got sold a worse meat as the real deal. I believe guga have a whole video on the topic too.
I knew it wasn't picanha! It definitely looked weird to me. The general shape and size makes me question how they would cut the whole roast to get it to look like that.
That’s what I was noticing too.
Ah, so that's why I wasn't impressed with the picanha when I ordered it!!! I was hoping to be as blown away with picanha as Guga is... But it was merely okay.
@@tanikokishimoto1604 probably yes, you should always buy a whole picanha and look for a big fat cap with light color, small ones are far better quality. You can cut it as steaks or make it as one whole piece then. But never take the fat off before cooking it or it will be mereely okay instead of a soft and buttery meat, a real quality one is like a less fatty wagyu
it's not mattress (colchão), it's big thigh (coxa grande=coxão)
Do flat iron steak sometime! My favorite cheapish cut to cook up for sandwiches or to thin slice for pho.
My very favorite steak is chuck eye which I find as choice only at my local Publix but not in fancier stores or local butcher shops! And it is so reasonable in price- $8-9/ lb- no waste and richer flavor than rib eye IMP.
Chuck eye used to be a great cut no one wanted because they didn't know how good it was, the cats out of the bag now though and it's increasingly more difficult to find because there isn't as much of it compared to regular steaks. It used to be half the price of ribeye, now it's only about $4 less per lb because of the increased demand.
Reverse sear the boneless short rib and then put it on the cast iron skillet and it comes out delicious. One of the best steaks I’ve ever made. The texture is definitely different though.
Great choices of meat, you should try the flat iron cut, very tasty as well
The chances of scoring chuck eye and your local chain grocer is slim to none. Cozy up to a smaller store with an actual butcher that is working with whole muscle cuts
Loved this mostly grilling approach but would love now to see at least some of these cooked the best way in your opinion….very informative video!!
I absolutely love your videos! I made homemade granola the other day and have leveled up my baby’s meals after seeing what you feed yours. Carly is cool and knowledgeable! You should have her back.
You either cooked the pichana wrong, or the steak was cut wrong. They are usually very tender when cut from the roast into steaks. The Brazilian way to cook it is put it on sword squewers and roast it over open fire. So good, my favorite steak.
Picanha. We smoke it. For us, It comes in a triangle shape similar to trim tip. Smoke until interior reaches 120 then reverse sear. Rivals some of the best fillet I've ever had.
Where I Come from, Salaberry-de-Valleyfield they make unsmoked bacon called grillades of salted pork. They make a sandwich with marinaded onions, tomato, baseball mustard on sliced white bread. We BBQ it with hot-dogs and burgers to put it in burgers or to eat it on the side. Now restaurants serves it but it used to be served at the Régates, at St-John-Batipste's parade they had BBQ on the streets, or little kiosks in organisations parkings to raise funds. They even have a festival in St-Zotique. A food truck I saw have fajitas, submarins sandwichs, poutine, burgers with grillades on the menu.
Tri-tip is better smoked for about 90 minutes until it's 5 degrees below medium rare and then seared with garlic butter on the grill to bring it up to temperature.
I dry rub and smoke my tri-tip to a medium rare. Sliced 1/8" against the grain.
I've been getting chuckeyes usually instead of ribeyes for a couple years now. I know big box stores aren't the best for meats, but I get them at the big W for nearly half the price of Ribeye's and they are just as good IMHO
Ox cheek. It’s a stewing cut, but makes the best goulash
Hello I’ve sold Picanha and Denver as my signature cuts in my shop and I can promise you from the looks of it you have gotten a piece of the Coxão Duro, which is the tougher part of the muscle beyond the third vein from the tip and traditionally not considered Picanha. Try to cut your own Picanha next time, use the tough portion after the third vein for Chinese stir fry or burgers, the rest cut into those steaks with the grain at about 1.25 in thick and to serve cut against the grains and do a comparison of each area and your experience will be completely different I promise you.
Also Denver should be cut as steaks thinner at 1.25 in thick and shaped in a longer cut like how they are sold in Costco as “Boneless short ribs “ but at the thickness mentioned and cut against the grain. With the long cut you can identify the grain easier.
Thank you .. very informative video ..had no idea on these cuts...
Glad it was helpful!
I must opine here and say, the Picanha is most certainly not a “6”.
Try again!
Cook it closer to rare and cut into thinner slices to serve next time.
Also, your meat selection, even for grass fed & finished, is particularly lean. The sirloin is already pretty lean, so keep that in mind.
I work at an operation in Texas that raises grass fed, raised regeneratively on pasture, Black Agnus beef. First 15 months on grass and then three months and grass and grain. Brings much of the health and flavor Benefits of the two methods together while bypassing much of the negative difference highlighted by commercial ranching feeding high grain diets through their whole lives.
Meanwhile, if you want the best of grass fed, check our our friends at Shirttail Creek Farms out of Brenham, Texas. I probably could source you a connection closer to you, though, if you’d like.
I know the guy from Sous Vide Everything LOVES the pichanha cut for cooking Sous Vide, so maybe that could help it be a bit more tender.
Never heard of bavette, but I've eaten hundreds of butcher cuts, which is what you have there. Sirloin caps can be tricky, I cut into steak with the grain in order to cut against the grain from the slice. I think you can buy tri-tip anywhere now?
Love your videos. I just purchased my first Cosori air fryer (Turbo Blaze) after watching tour videos. Can not wait to try it out. Thank you
I enjoyed this video. Wanted to say that Picanha is actually my favorite steak. However, an overnight dry brine with only salt and reverse sear is required. I bake it at 200dF until it hits 110dF. Then I sear it until it hits 125dF and rest it until it hits 135dF.
Bake time for steaks is usually 45-60 minutes.
Always tender and flavorful.
I'm so glad to see someone else loving the beef bacon, my friends all think we are crazy for prefering it to pork.
Always buy the tip of the picanha. No brazilian buys a steak… to cook it properly you render the fat at high heat, then slow cook after in the grill … then you can make the steak out of the whole tip of the picanha 😉
I don’t think you need a side kick. The content is always so helpful and inventive. No offense to Carley, just prefer your individual approach to educating us. Kudos on the this fantastic episode.
That Denver steak would probably be best prepared using the reverse search method.
Mike! Great video and good to see the more unusual steaks, very informative. I'm not going to get into what I like, because all different types of steak have their own different taste and textures. It's all down to personal preference, eat what steak you like, cook it how you like, nobody is right or wrong, if you enjoy it then that's great! As the old saying goes "one person's meat is another person's poison". Thanks for sharing! 🙂😋😎❤
Picanha steak try sous vide it. I find cooking to 128 ° f for 3-4 hours then dry and do a quick sear.
I wish you did comparison in terms of the prices
im a butcher, i throw a lot of these into trimmings for grinding every day because nobody buys them, also the picanha is the same as a top sirloin cap steak. a lot of people jaccard them if they aren't prime.
you should try an inside round cap. its basically the bavette but you can get it super cheap if you can find a store that has inside round. the chuck eye is refered to by many as a "poor man's ribeye".
cant beat a good ribeye though. go for an upper 2/3 grade if you want higher quality without the prime price.
The picanha is missing the fat cap and that’s the best part
I love tri tip. It's so tender and flavorful. Give it a bit of aging and it's amazing
My butcher needs to collaborate with your butcher because mine pushes this "extra lean boneless" country style rib that literally comes from the pig's bedding material rather than the shoulder, loin, or any actual part of the pig.
Thinly sliced beef belly in Korean BBQ is an absolute winner. Love live picañha the queen of steaks, but what happened to the fat cap? I am sure you can ask Guga to share some different cooking techniques for that cut.
Picanha is a great candidate for sous-vis
On open fire with sticks the picanha rolled and slow grilled is a traditional method to make a great Picanha
Beef bacon looks amazing
Chuck eye was raw 😂
I love bavette. Probably one of my favorite cuts.
Chuck eye is a revelation.
We have been getting chuck eyes's on sale at our local grocery store for years. ~$6 a pound for a steak that is 85% as good as rib eye.
Sweeped over...that cracked me up!
Tri-tips are very popular in the west
Guga has Picana nailed down.
Argentinians don't usually use firewood to grill, they use charcoal.
Denver is easily my favorite. The marbling is always incredible compared to the rest of the cuts
Great video! I've been a massive fan of your work for the longest time
Dude and dudette, you both got the picanha steak totally wrong. The best way to cook it is a long slow and low roast, let it cool down and then shred it down and pop it into a beef broth with roasted potatoes and carrots. I'd give you my exact recipe for my beef stew, but it's something I hold dear to my heart and would never give it away. I'm telling you, it's soooo tender it will make you melt! 😂
Should try dry brining a tri tip and then smoke it with alder or some other medium wood, up to 125 as measured in the middle, fattest part. Then reverse sear to get the final crust. Easily one of the best steaks you can do, and nice that you can often find them for around $3-4/lbs in super markets (at least on west coast)
Foodtube needs to stop copying each other with all this "hidden cuts" videos. Everyone that watches any of these videos knows about all these now
Where is the "hanger"steak , Really enjoyed the video. Will try a "bavette" payday
Ive never had a tough picanha? maybe try sous vide for more tenderness
Would have loved to see the prices on these to compare to more common cuts.