Every Brazilian BBQ I've been to at my friend's house has had this. They moved to the US from Sao Paulo and the day always began with Jo filling a huge metal bowl with a couple dozen of these steaks and some rock salt. I'd usually hang out by the grill and he'd send me around with the platter once he was done slicing it up. Core memories right there.
Yo Guga, it was really helpful to see you talk about trimming the steaks and prepping them, as someone who was never really taught how to cook steaks or meat for that matter it's helpful for me to see how you can turn what you get at the grocery store into ready to cook steaks.
@@SekRangerhe explained pieces of cut in many previous clip, if he must explain every same detail in every clip it’ll be too informative since normally people watch many steak video and learn gradually (imo)
Ever since I went to university and became a butcher I’ve been eating this , here in Canada we call it the top sirloin cap. I did of course learn a lot from this video with the tougher part of it etc. sending love from Vancouver Island
My goodness -- more of this type of content please! Love watching a master trimming, seasoning, cooking, and eating steak. You've earned a new sub here today.
I cooked my first picanha steak today and it was so good - absolutely delicious and fantastic. Thank you for the inspiration. I love your videos- thanks
Just realised Guga is Brazilian and now it all makes sense. I worked with a Brazilian guy in GA and we hadn't seen each other in almost 10 years. He tells me he's flying to the UK and to meet him in London, the reunion was two grown men jumping up and down and hugging in a London pub while shouting "heyyyyyyyyy", then to Brazilian BBQ. The meat was perfection and quite a culture shock for me the way it was done. The things that make life special.
I've watched tens of guga's videos and everything is top notch. But this one so far is the most informative and insightful as to method and details. Kudos!
As a chef myself as well I completely disagree, it’s not about the grade of the steak. If I cooked you a $10 steak you wouldn’t know you’d think it was the best cut you have ever tried. As a chef you should already know this
@@joseluispalacios5753As a chef, you should have noted that Guga is *not* talking about grade. In fact, the picanha he's showing is Choice grade, not Prime. He's talking about the CUT of meat.
You know what I haven’t seen your videos in over a year I love you man as humble as it gets you’re truly an amazing person ! If I can only in body a fraction of what you are I’d be happy.
OG fans here! So glad to see the queen returns! I was just wondering recently if Guga still love her. He has been showcasing so much wagyu and prime australian that I fear he might have forgotten something he always claimed in the past: “Picahna is the best! Better than these wagyu and sh*t” word for word no cap.
Picanha is by far my favorite steak! What I like doing is smoking it at 200 degrees with Mesquite or Cherry until it hits 110. Then throwing it on my gas grill at 800 degrees to sear it until it gets to 125, let it rest 10 minutes... then slice it up. It is kinda like a prime rib this way and goes great with a mustard, butter and horseradish sauce.
I love having watched Guga over the past 10 years grow as a content producer and chef.. You can see everything improving year over year; his English, comfortability speaking to the audience, sound mixing, b-roll footage and proper cuts... And not being too annoying with product plugs. Now he's collaborating with other well known RUclipsrs to mix things up. It's nice seeing people excel in what they do and seeing it from the start.
I just cooked my first Picanha and it blew me away, so juicy and flavorful. Seared the cap, then cut into steaks and smoked with white oak, then seared all sides. Insane!
Man, I have something to say to you… Guga is brazilian too, just like us 😂 the way that he said “picanha” was so perfect that I went to google to research it. He’s from a small city in Minas Gerais.
My WinCo of choice sells them labelled as Coulotte Steak. The owner of my local Brazilian churrascaria says he only seasons them with sea salt, and they are the best.
Good Job Guga!!! Just like cooking rice, every family has their own way to cook their picanha in Brasil. Mine is: salt it after cooked and sliced. some other very, very important tips: you should only put the picanha on the grill and you charcoal is red hot. Then you should sear your steak on one side until it starts to "sweat" a little on the raw side, then it's time to flip it. IMPORTANT: you can grill is on a gas grill: Did you see what Guga did to avoid flames? You'll do the same. Never place the fat over the burners... place the fat on the gaps between burners... If you salt your steaks after they are cooked and sliced, you will make your grill last longer for salt promotes rusting. I hope this is helpful to somebody! Guga, good job! I'm a big fan!
I first had Pichana from Fogo De Chao about 15-20 years ago. It wasn't until I found your channel Guga about 4-5 years ago that I really got into cooking meat at home. Thank you for showing how to properly prepare these beautiful meats!
I bought a prime picanha online and finally was able to make it for my family. Absolutely amazing. Everyone was raving about it. Thanks for the great videos!
I love this video! I love watching your work in general, but this video , with the actual tutorial on both the meat trimming and especially the cooking is SUPER helpful. I sometimes think that learning all the cool grilling, bbqing, smoking would be amazing, but even on youtube most of the how-to's start from a certain base of knowledge - so I just end up sitting here drooling hopelessly. Thank you!
I watched this video like 4 times in a row. Followed all the instructions. Had everything trimmed nicely and sliced up into steaks and had them sitting out to come up to temp. I turned my back for 5 minutes and my dog ate every last piece. Like a 4 or 5lb piece of meat... she's only 45lbs. That's like 10% of her body weight. I have no idea how she is but throwing up😂
Who needs Wagyu when you have this sizzling steak that could make Gordon Ramsay do a happy dance! 🙈I'm drooling just watching this mouthwatering masterpiece. Time to cancel my dinner plans and head straight to the kitchen! 😆
I was a butvher and even picked up this whole cut at Winn Dixie in FL. This full primal cut is from the top sirloin, it is the tender cap like on a ribeye. The triangular full cut is called a Tri- Tip out west. CUt into steaks we call them Sizzler steaks. My last tri- tip was $11 a pound and yes the imperfections and thic fat cap was about $15- $18 in trim. Also sizzlers are sold cheaper usually and ironically they buying the full tri- tip.
First tried picanha after you recommended it years ago in several of your videos in times past & you were right: I didn't regret it! Best cut in reference to tenderness, fat:lean meat ratio, & flavor. I haven't had the chance to purchase from a butcher but I bought mine at Wally World & it was great.
Thank you so much for breaking down the process. I've been so disappointed with my steaks recently because I'm learning but I still have a long way to go. I'm going to give it another go seeing you go from start to finish and see how this next session turns out! I've also just now bought a charcoal grill instead of a propane one and so I'm wondering if that'll make the difference. Much love!
Hey Guga, I have a lot of Brazilian friends. Im mexican so we grill very different. I love how My brazilian friends eat the meat right off the grill in their Churrasco. They sear the whole thing then cut slices, put them on the grill and as they come out slice smaller and everyone grabs a piece. Have you done this before? there is literally No rest for the meat and still delicious. Thanks Guga.
Searing the whole piece, then slicing into steaks to then sear and cook the steaks is actually the best method, so you get a good crust in every side, including the fat cap. i am brazilian and i do it like this as well
5 years ago he was noone cooking queen of all meat overcooked Now he is the king of steak recipe. I believed it is because his passion , discipline and friendship that brought the team behind. Whats in it for me? You taught me how to cook and enjoy all steaks. never been happy with steaks before in my life. thx mr.Guga Jack, from Thailand
@@hirotakasugi4891 yes you can, but wagyu because of it's size is butchered differently than a zebu or angus (most common breeds in brazil), picanha takes a significant part of the wagyu rump if you cut it, which makes the whole cow a lost of profit, if that makes any sense. So the idea of having a wagyu picanha is very luxurious and a waste.
@@pirojfmifhghek566 raise it like a wagyu cattle to boost intramuscular fat then breed selectively, over the next generations it will be able to adapt better intramusuclar fat and boom Zebugyu
This is incredibly helpful. I have recently got into making steaks myself, and I started out with the Picanha. I wanted to know what are the differences in preparation between making steaks and cooking it whole?
Last one I cooked was whole. Reverse sear. Smoker at around 230 until internal temp hit 125. Then HOT sear with some butter to finish. It was outstanding!!!
@@braydenwhite5016 that’s what I have been doing. I’ve cooked it twice so far, but the first time came out overdone and too salty, and the second time, slightly underdone and not enough salt. I plan on trying again this week. Also, another problem I noticed was that it cooled down very quickly. I rested it for 15 and then 10 minutes, but it was still cool when I cut into it, and the juices were still gushing out. Do you have any tips after cooking?
It's like a standing rib roast vs a ribeye steak. The steaks will have a higher surface area ratio, which is better if you like steak crust (I do). The roast will be more tender overall because you have to cook it slowly, but you only get a crust (and seasoning) on the outer edge.
I'm pretty sure it's because of you, but in the last year or so I've started to see Picanha at my local grocery stores. I bit the bullet and purchased a piece last friday (a nice quality aged one too) to cook on the grill with friends. That steak was amazing! It's not too expensive too even for a high grade, i'll buy it again for sure.
I thought picanha refers to the cut of meat ie rump cap, whereas Wagyu is a breed of cattle. In Australia high quality Wagyu is popular and readily available. My wife and I had some Wagyu Picanha (Rump Cap) bought from our local butcher last night on the BBQ. It is quite expensive but cheaper than some other cuts of Wagyu, but around 35% more than Angus picanha (grass fed of course). The same Wagyu meat (MB 9+) when exported to Asia or Europe is often up to 6 times the price, so I suppose we're lucky. One of the main differences with the Wagyu is you don't need much or any oil or butter as there is so much fat marbling it's not needed.
Australia produces a lot of Wagyu second only to Japan and on the increase. It is of high quality and strictly controlled. To the best of my knowledge the only other country to produce Wagyu to any extent is the US. Strange that you sent this reply today as I just bought a 400g Wagyu rump steak from my local butcher for dinner. My butcher is Korean and they love Wagyu there. Though it is very expensive in Asia. He is almost obsessive about Wagyu. Note when buying a large Wagyu steak for barbequing it is best to have one of moderate marbling ie 5/6, as high level eg 9, although more expensive is not as good overall for barbequing due to the high levels of marbling. Also high marbling is quite rich, but is extremely tasty, so is more suited to other styles of cooking. If you've never had Wagyu it's worth trying.
@@IAMJORDI0117 Wagyu can be raised outside of Japan. But wagyu isn't a breed of cattle, it's a collective name for the principal japanese cattle breeds. The meat with the nice marbling is from "Japanese Black" (Kuroge Washu), which is the most common wagyu breed. There is however wagyu that can't be raised outside of japan, e.g. Kobe beef or Matsusaka beef. Those have to be wagyu from those specific japanese prefectures.
I really like the new formats you're going with, whilst I do love your old format. You're really pushing your content forward and making a lot of quality stuff lately.
Thank you for everything you do Guga. I’ve learned a lot over the years and I use quite a few of your techniques everytime I cook steaks. I’ve never seen picanya in the stores by me so I’m going to go out looking for it because I’m sick of not knowing what it tastes like!!
My butcher at the local Safeway knew what Picanha was when I asked (also known as rump cap as was pointed out earlier or coulotte steak). I now ask him when the next prime sirloin primal is being delivered. He removes the Picanha for me and I just swing by to pick it up!
na verdade o churrasco dele na maior parte é estilo americano, a única coisa que tem brasileira aí é o fato de ser uma picanha e ele cortar primeiro com as fibras e depois contra as fibras, nem sal grosso ele usou.
@@mr.noir98 ele adapta o conhecimento BR pra realidade americana. Ele não usa churrasqueira de tijolo, como no Brasil, mas o churrasco dele é bem BR pros padrões norte americanos, pq churrasco padrão na América do norte é basicamnete hambúrguer e linguiça, e a gás, sem carvão. Quando churrasqueira daqui tem defumador, é um anexo, e é a base de pellet de madeira. Não vou dizer que não existe churrasco com carvão aqui, mas é muito raro, pq é caro, e raramente eu vejo eles fazendo uma peça de carne. No sul dos EUA ainda entra uns briskets, mas o estilo é bem diferente do churrasco BR, com exterior bem puxado pro preto.
Literally just cut some picanha steaks last night. Great deal at Costco where I got 2 roasts for $45 where I was able to get 7 good sized steaks and 4 small ones that I use for things like chipotle bowls.
Thank you Guga, love this format. Although your experiments are really interesting, it is also interesting to get back to some basics. Will wait for other series , i.e. chuck roll cut or top blade cut
In Argentinian restaurant we always put clean meat on the grill: 1.Smoke adds to saltiness 2.Salting before grilling makes for dried meat sometimes depending on how you do it. I love that you can toss whole picanha on grill, and not care, lots of fat, lots of flavor, also my favorite cut.
That's coz the fool is using a whole lot of Butter that's gonna replace the moisture. He does say this in the video at 4:10. Edit: The guys at the end seem to like it and it doesn't look dry at all so I think he did it right even with minimal ingredients.
The dryness will depend a lot on how long you left the cut with that salt and outside of the grill. If you don't leave it hanging for a long time, it will retain the moisture, and will not be too salty. The charcoal that Guga uses is one of those that do not make smoke... So a few tricks must be done in order to have the smokiness. Guga could just do it in the traditional way, using firewood or common charcoal, but my guess is that for the videos, a smoking grill is not a desirable thing.
@@Duciousness "he did it right even with minimal ingredients." What do you mean with "minimal ingredients" you dolt? Traditionally, it is made with rock salt ONLY, and firewood to add a smoky taste. Now I am wondering how much SHITE you put on your meat. Bah! Disgusting!
@@MrDudedude1234It's not literally top sirloin cap because not all Top Sirloin Cap is Picanha. The top sirloin cap must be properly trimmed in order to be Picanha.
Best steak for me is Fraldinha, also known as Bavete or Flank steak, it0s hard to find because no one asks for it but it0s starting to gain traction here in Portugal because it is simply divinal. Good chewiness not that soft tenderloin texture and the grain lets all the juices stay there and expliode in your mouth. Similar to picanha but better.
If you like flank, you will also like Hanger Steak, aswell. It's also difficult to find. Local shops and professional butchers will be the better option to find Hanger and Flank.
Now that you've popularized it's cut it's really hard to find top sirloin with the cap attached to it which is my favorite way to eat it. Normally the "Cattleman cut" which is 2 1/4" thick.
In the US, the picanha cut is known as a rump cap or sirloin cap. It may also be called a rump cover or “culotte steak.” It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks.
AS I STATED IT IS CALLED JUNK BEED ! NOTHING LIKE NEW ZEALAND WAGYU !!!! I KNOW WE EAT IT ONCE A WEEK.. SORRY YOU CAN NOT AFFORD THE GOOD STUFF@@WingoTribe704
In Denmark picanha or very similar cut is called 'culotte' and is very popular. We don't cut them into steaks though but cook it as a whole roast, then carve it at the table. Of course you can eat it with a multitude of sides, however probably the most popular here is to serve it with either hasselback potatoes or steak fries with sauce bearnaise. It is MmMmmGood!
You know what Guga? I don't think it matters what steak you cook; it'll always be a fantastic steak! By the way, if you see this, I hope you will try to recreate this recipe from the anime One Piece called the "Meat on the Bone" Basically, you take 4 chicken drumsticks, cut and push up the meat from the bone inside out on each one, set them aside, soak 1/4 cup of panko breadcrumbs in 3 tablespoons of milk and set it aside too, take 18 oz/500 grams of ground chicken, season it with salt, pepper, garlic powder, a bit of cayenne pepper for a slight kick, mix it together with a whole egg for structural integrity, some vegetable oil, and the milk/breadcrumb mixture, put a hardboiled egg in the center of each chicken drumstick, surround the drumsticks with the ground chicken mixture, and bake them at 400°F for 15-20 minutes. If you do see this comment and make a video on it, I hope you and whoever you eat it with enjoys it! And if 4 is too many, cut the recipe in half to make 2 servings of the Meat on the Bone instead! I am being quite persistent with this one, and will continue to be no matter how long it takes!
That sounds like a crap recipe. Edit: I didn't read the whole thing before commenting, lol. I thought you were saying to cut the meat from chicken bones and shove the bones into steaks.
I was recently introduced to this cut by Max The Meat Guy earlier today to Picanha. He suggested cutting with the grain to get like three steaks if you want then cook and cut against the grain for max tenderness. Got to keep my eye out for one now that you re-enforced my curiosity!
I really liked the tips about trimming the meat. Didn't know that yet. But you can't really compare picanha with Wagyu since the first is a part of the cow and the latter is a cow. Secondly. I had plenty of picanha's and i really enjoyed them but yesterday I grilled my first wagyu t-bone and boy, that was something else...
I cook picanha in many ways, but my favorite is on my charcoal rotisserie machine from Brazil. When I do on the grill I sear the whole piece with fat down first the cut inch and half pieces and go back to the grill, after cut sprinkle a little salt
Guga, you need to hook up with these boys in Ohio called the Bearded Butchers. They are a small professional operation that takes beef, game and bison from hoof to plate. I think you all would have a really good time. Both of you are my favs so, let’s do it…..
I am looking for Picanha here in my country and it's not easy to find but I will eventually. So if Picanha is better than Wagyu it means that Wagyu Picanha would be a dream come true. An expensive one that is.
Guga, I love what you did with the picanha and as always, you never fail to deliver the best of the best. I couldn't help but notice your mango orchard in the background in the grilling scenes...I'm really impressed!👍
Without any doubt this is the finest steak to be had. Superior cut. Perfect cooking (though a pan does an excellent job as well...butter in the last 45 seconds) salt and then 3 hours on the counter. Cook to 133°
Porra, Gugão, falar que picanha (que é um corte) é melhor que Wagyu (que é uma espécie) foi foda, hein 🤣🤣 Muito bom o vídeo, curti as orientações de como limpar e preparar a carne que a maioria das pessoas não faz direito!
Meu amigo, eu nunca na minha vida imaginei que você fosse brasileiro. E te falar, lhe acompanho há tempos! Achei sua pronúncia de Picanha excelente e achei estranho um estrangeiro falar desse jeito, uma pronúncia bem brasileira. Quando você disse "In Brazil we use...", aí entregou! Well, contratulations on all of your videos, you're amazing and trully helped me about cooking. Keep the awesome work!
Serio que vc nao sabia? Desde da primeira vez que eu vi um video dele (muito tempo atras) eu percebi logo que ele era zuca tb, dai fui pesquisar pra confirmar e pelo que eu sei ele e mineiro de uberaba.
Não fazia ideia, eu nunca pesquisei. Estou tão acostumado à conteúdos globais que as vezes a gente nem percebe mesmo. Ele não está "americanizado", apenas está com o conteúdo internacional mesmo, o que é excelente!
I always cook it rotisserie. That the fatcap melts juice over the meat. You can place the pincanha back again and again so you make crust every time. Different style but definitely original brasil style correct?
@@Arthvrh claro! hahaha :D só o apelido já entrega!! E pra gostar tanto de churrasco assim... eu só não sei de que região ele era, mas se eu fosse apostar diria que aqui do Paraná ou do Rio Grande do Sul kkkkkkkkkk
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
As a Brazillian, I feel proud by seeing Guga cooking some picanha! I love his videos
Why? He's br, is normal
Brazilians, so emotional
Didnt knew brazilians created cows
@@el-sadiko_3893 Yeah, your mother was the first
@@brunofernandesoskkkkkkkkkkkkkkkkkkkkkkkkk
Can’t believe we finally got a continuous tutorial of Guga cooking the steak. Start to finish👍🏻
Brazilians love their picanha
I was about to say the same thing! Minimal cuts and raw footage uffffff
A big amount of saut
Just followed this recipe on my very first picanha. It was amazing. The whole family loved it. Thank you so much!!
Not true. I gave mine to your dog. No, not him, I was talking about your wife woof woof
Every Brazilian BBQ I've been to at my friend's house has had this. They moved to the US from Sao Paulo and the day always began with Jo filling a huge metal bowl with a couple dozen of these steaks and some rock salt. I'd usually hang out by the grill and he'd send me around with the platter once he was done slicing it up. Core memories right there.
yep sure
Thats a true brazilian barbecue. Picanha is a muito have.
Nunca falha, picanhaaaaaa aiii minha picanhaa ,basta 1 minuto a mais e sola de sapatoooooo tomaaaaaaa
Yo Guga, it was really helpful to see you talk about trimming the steaks and prepping them, as someone who was never really taught how to cook steaks or meat for that matter it's helpful for me to see how you can turn what you get at the grocery store into ready to cook steaks.
I’m cooking my first picanha tomorrow and this tutorial was amazing, I would’ve been completely lost without this video.
Guga is a very good teacher
This looks like an episode on Food Network! 👍🏼Great job to the production team!
Wagyu is a breed of beef, picanha is a technical piece of beef. So Wagyu has also a picanha
He knows. It's for SEO
He knows, is just to attract views
@@leonidasneves7972 A viewer like me don't know. So, don't take the comment is only for the Channel owner.
@@SekRangerhe explained pieces of cut in many previous clip, if he must explain every same detail in every clip it’ll be too informative since normally people watch many steak video and learn gradually (imo)
@@Tarm-q6u Well, that's not your issue right?
Ever since I went to university and became a butcher I’ve been eating this , here in Canada we call it the top sirloin cap. I did of course learn a lot from this video with the tougher part of it etc. sending love from Vancouver Island
Any steak cooked by Guga is the best steak ❤
Facts
@@Nathan_Coley16 sec ago
Don't forget max
@@idontknowwhatiamdoing999 What?
@@Nathan_Coleymax the meat guy
My goodness -- more of this type of content please! Love watching a master trimming, seasoning, cooking, and eating steak. You've earned a new sub here today.
I cooked my first picanha steak today and it was so good - absolutely delicious and fantastic. Thank you for the inspiration. I love your videos- thanks
Just realised Guga is Brazilian and now it all makes sense. I worked with a Brazilian guy in GA and we hadn't seen each other in almost 10 years. He tells me he's flying to the UK and to meet him in London, the reunion was two grown men jumping up and down and hugging in a London pub while shouting "heyyyyyyyyy", then to Brazilian BBQ. The meat was perfection and quite a culture shock for me the way it was done.
The things that make life special.
Blessed.
Wait, wait, wait. What Brazilian BBQ? You know a place in London or did you have one at home?
GA as in Georgia or…?
Nice. I know I would've loved to be at the same BBQ with you two.
Pause
This is really good! I can’t wait to get a picanya and watch this again! I’m gonna try I promise you!
Hope ur doing good buddy!
*picanha
Hope all is well with you, brother. Glad to see you're still with us.
they always got them at publix for ~$8 /lb for choice grade, willing to bet thats where he got this one.
@@VicRattlehead95 shut up, we knew what he meant
Just picked up a 1.8kg Wagyu Picanha from my local farm, taste profile is off the charts.
I've watched tens of guga's videos and everything is top notch. But this one so far is the most informative and insightful as to method and details. Kudos!
Quality tips. As a professional chef I can only agree on everything you said. Doesn’t happen too often in cooking videos on RUclips!
As a chef myself as well I completely disagree, it’s not about the grade of the steak. If I cooked you a $10 steak you wouldn’t know you’d think it was the best cut you have ever tried. As a chef you should already know this
@@joseluispalacios5753 I agree! A true chef knows how to cook any cut of meat!
@@joseluispalacios5753 haha you overestimate your skills greatly my friend. Quality food starts with quality ingredients.
@@joseluispalacios5753As a chef, you should have noted that Guga is *not* talking about grade. In fact, the picanha he's showing is Choice grade, not Prime. He's talking about the CUT of meat.
As a certified forklift operator I disagree with both professional chefs in comments and also Guga
Guga has such a peace to him, that adds to the flavor cuz hes making it with pure love! As a chef myself I appreciate your craft and knowledge!
I love the step by step instructions with the nuanced tips like how to treat the fat cap. Keep making these kinds of videos!
I love this style of format. Love hearing Guga walk us through his process
You know what I haven’t seen your videos in over a year I love you man as humble as it gets you’re truly an amazing person ! If I can only in body a fraction of what you are I’d be happy.
Loving the more in-depth process explanations in this one, I didn't know that's how you seared the fat!
OG fans here! So glad to see the queen returns! I was just wondering recently if Guga still love her. He has been showcasing so much wagyu and prime australian that I fear he might have forgotten something he always claimed in the past: “Picahna is the best! Better than these wagyu and sh*t” word for word no cap.
Picanha is by far my favorite steak! What I like doing is smoking it at 200 degrees with Mesquite or Cherry until it hits 110. Then throwing it on my gas grill at 800 degrees to sear it until it gets to 125, let it rest 10 minutes... then slice it up. It is kinda like a prime rib this way and goes great with a mustard, butter and horseradish sauce.
I love having watched Guga over the past 10 years grow as a content producer and chef.. You can see everything improving year over year; his English, comfortability speaking to the audience, sound mixing, b-roll footage and proper cuts... And not being too annoying with product plugs. Now he's collaborating with other well known RUclipsrs to mix things up. It's nice seeing people excel in what they do and seeing it from the start.
Where did he originally come from?
@@BaguettePair Brazil I believe..
If he's gotten better, why did he make an entire video comparing a cut of beef to a breed of cow?
LOL @@DoobieFerguson
Just bought and cooked my first Picanha this week. Your vids are definitely the reason I bought one. I was not prepared for ALL that juice and flavor
I'm going to get one soon. I've never had it but I try most of things Guga cooks.
@@WorldwideDartsright up there with Ribeye in the ranks of steak
@@unkownboi67is_unavailable62lol...nice one
I just cooked my first Picanha and it blew me away, so juicy and flavorful. Seared the cap, then cut into steaks and smoked with white oak, then seared all sides. Insane!
You guys need to stop buying picanha, the price has gone up 50% in just the past 2 months at our grocery store!
As a brazilian myself I really enjoyed watching you preparing picanha. Definitely my favorite steak! Greetings from Brazil!
Man, I have something to say to you… Guga is brazilian too, just like us 😂 the way that he said “picanha” was so perfect that I went to google to research it. He’s from a small city in Minas Gerais.
@@sergiosomenek7012 no way! Hahaha
we have cows in other countries too buddy
@@sergiosomenek7012n sabia q esse cara era brasileiro n parece mn
I'm confused. Wagyu is a breed of beef cattle. Picanha is a cut of beef. You can get wagyu Picanha?
I was gonna say the same thing too
True i never thought of that
Good question
Yes
Yeah you can, I have no idea why he says it like that
For those in Canada, it's called Top Sirloin Cap!! I've been recommending this cut to my customers for awhile now. One of my favorite steaks
I also recommend looking for a Brazilian or Portuguese butcher shop. If there's one nearby, they will know what you're looking for.
You can find them in packages of two at Costco (in my area, anyway).
My WinCo of choice sells them labelled as Coulotte Steak. The owner of my local Brazilian churrascaria says he only seasons them with sea salt, and they are the best.
dunno if i cooked it poorly, but the taste was a bit too concentrated... too beefy? bloody? I dunno. Doesn't taste as good as a ribeye imo
@@ysf-d9i Definitely very beefy. Ribsteak has good beef flavour but loads more fat, which is what dominates. It all depends on what you like.
Good Job Guga!!! Just like cooking rice, every family has their own way to cook their picanha in Brasil. Mine is: salt it after cooked and sliced. some other very, very important tips: you should only put the picanha on the grill and you charcoal is red hot. Then you should sear your steak on one side until it starts to "sweat" a little on the raw side, then it's time to flip it.
IMPORTANT: you can grill is on a gas grill: Did you see what Guga did to avoid flames? You'll do the same. Never place the fat over the burners... place the fat on the gaps between burners... If you salt your steaks after they are cooked and sliced, you will make your grill last longer for salt promotes rusting. I hope this is helpful to somebody! Guga, good job! I'm a big fan!
I first had Pichana from Fogo De Chao about 15-20 years ago. It wasn't until I found your channel Guga about 4-5 years ago that I really got into cooking meat at home. Thank you for showing how to properly prepare these beautiful meats!
I bought a prime picanha online and finally was able to make it for my family. Absolutely amazing. Everyone was raving about it. Thanks for the great videos!
I love this video!
I love watching your work in general, but this video , with the actual tutorial on both the meat trimming and especially the cooking is SUPER helpful. I sometimes think that learning all the cool grilling, bbqing, smoking would be amazing, but even on youtube most of the how-to's start from a certain base of knowledge - so I just end up sitting here drooling hopelessly.
Thank you!
I watched this video like 4 times in a row. Followed all the instructions. Had everything trimmed nicely and sliced up into steaks and had them sitting out to come up to temp. I turned my back for 5 minutes and my dog ate every last piece. Like a 4 or 5lb piece of meat... she's only 45lbs. That's like 10% of her body weight. I have no idea how she is but throwing up😂
SMH watch your doggie
wast of meat
Hahaha
Seems like you forgot your a dog pwner, its your own fault, not the dogs. He got what he wanted.
@@jeffs-reviewsseems like your comment was obvious and pointless. But since you're at it, I'll do one too. You've got a mug only a mother could love.
Great video! I really love the technical and detailed videos more than the gimmicky ones. I am here to learn about the perfect steak after all!
Who needs Wagyu when you have this sizzling steak that could make Gordon Ramsay do a happy dance! 🙈I'm drooling just watching this mouthwatering masterpiece. Time to cancel my dinner plans and head straight to the kitchen! 😆
u should not say THAT to asians...
Here’s Japanese.
I’m ready. Feel free.
But you know. We also have Wagyu Picanha(ichibo) too😅
@@danielllehuu1536Asian: Wagyu Picanha
@@danielllehuu1536 lol we couldn't care less, NOT all of us are japanese you know
@@ぽん-w1v I just checked Miyazaki A5 Grade(Wagyu) Picanha is around 100-400 USD.
I was a butvher and even picked up this whole cut at Winn Dixie in FL.
This full primal cut is from the top sirloin, it is the tender cap like on a ribeye.
The triangular full cut is called a Tri- Tip out west.
CUt into steaks we call them Sizzler steaks.
My last tri- tip was $11 a pound and yes the imperfections and thic fat cap was about $15- $18 in trim.
Also sizzlers are sold cheaper usually and ironically they buying the full tri- tip.
First tried picanha after you recommended it years ago in several of your videos in times past & you were right: I didn't regret it! Best cut in reference to tenderness, fat:lean meat ratio, & flavor. I haven't had the chance to purchase from a butcher but I bought mine at Wally World & it was great.
its so cool that you explained and broke down the entire process. normally on gugafoods the actual grilling is just an action montage.
I just had my first Picanha . I may never eat another cut! Amazing! I have loved watching Guga for years and enjoy all his content.
Thank you so much for breaking down the process. I've been so disappointed with my steaks recently because I'm learning but I still have a long way to go. I'm going to give it another go seeing you go from start to finish and see how this next session turns out! I've also just now bought a charcoal grill instead of a propane one and so I'm wondering if that'll make the difference. Much love!
Hey Guga, I have a lot of Brazilian friends. Im mexican so we grill very different. I love how My brazilian friends eat the meat right off the grill in their Churrasco. They sear the whole thing then cut slices, put them on the grill and as they come out slice smaller and everyone grabs a piece. Have you done this before? there is literally No rest for the meat and still delicious. Thanks Guga.
The “correct” thing is to rest it for a few minutes, but people are hungry!! And it’s fine not to do it even if it was better to rest
Searing the whole piece, then slicing into steaks to then sear and cook the steaks is actually the best method, so you get a good crust in every side, including the fat cap. i am brazilian and i do it like this as well
@AnklrBreakersSoccer i think that is a old video of guga teaching how do it
5 years ago he was noone cooking queen of all meat overcooked
Now he is the king of steak recipe.
I believed it is because his passion , discipline and friendship that brought the team behind.
Whats in it for me?
You taught me how to cook and enjoy all steaks.
never been happy with steaks before in my life.
thx mr.Guga
Jack, from Thailand
Salve GUGA. Nada melhor do que uma picanha. Abraco!
Costela é melhor
@@megamaserGrelhado: ribeye.
Defumado: costela ou brisket
Picanha é a rainha não tem jeito
@@ebiscaia grelhado: costela em tiras
For us Brazilians, picanha has always been the best for ages 😌
Wagyu is the type of beef.
Picanha is a cut.
You can literally have a Wagyu Picanha.
@@hirotakasugi4891 If only it were possible to have a wagyu cupim. Can you fuckin' imagine? Completely different breeds though.
@@hirotakasugi4891 yes you can, but wagyu because of it's size is butchered differently than a zebu or angus (most common breeds in brazil), picanha takes a significant part of the wagyu rump if you cut it, which makes the whole cow a lost of profit, if that makes any sense. So the idea of having a wagyu picanha is very luxurious and a waste.
@@AllanMurmann no it’s not.
Picanha (culotte) is one of the most common Wagyu steak cuts being sold in JP. Lol
@@pirojfmifhghek566 raise it like a wagyu cattle to boost intramuscular fat then breed selectively, over the next generations it will be able to adapt better intramusuclar fat and boom Zebugyu
I am always amazed at the quality of your videos your such a wonderful teacher and videographer. I look forward to each video keep up the great work.
This is incredibly helpful. I have recently got into making steaks myself, and I started out with the Picanha. I wanted to know what are the differences in preparation between making steaks and cooking it whole?
Last one I cooked was whole. Reverse sear. Smoker at around 230 until internal temp hit 125. Then HOT sear with some butter to finish. It was outstanding!!!
@@braydenwhite5016 that’s what I have been doing. I’ve cooked it twice so far, but the first time came out overdone and too salty, and the second time, slightly underdone and not enough salt. I plan on trying again this week. Also, another problem I noticed was that it cooled down very quickly. I rested it for 15 and then 10 minutes, but it was still cool when I cut into it, and the juices were still gushing out. Do you have any tips after cooking?
Beef steak?
@@arjunkishore4080reverse sear like you are doing, but before searing let it rest, then sear. That should help with the temperature.
It's like a standing rib roast vs a ribeye steak. The steaks will have a higher surface area ratio, which is better if you like steak crust (I do). The roast will be more tender overall because you have to cook it slowly, but you only get a crust (and seasoning) on the outer edge.
One of the best vids you made, i feel like i can cook any steak following these perfect steps! Thank you Guga
Whenever guga says "it's also known as..." I roll my eyes and go "guga you're the only one ever to call it that"
I'm pretty sure it's because of you, but in the last year or so I've started to see Picanha at my local grocery stores. I bit the bullet and purchased a piece last friday (a nice quality aged one too) to cook on the grill with friends. That steak was amazing! It's not too expensive too even for a high grade, i'll buy it again for sure.
Another killer video Guga. Caralho! It looks amazing as always
The family aspect of Guga is the best part. Nothing beats family.
I thought picanha refers to the cut of meat ie rump cap, whereas Wagyu is a breed of cattle. In Australia high quality Wagyu is popular and readily available. My wife and I had some Wagyu Picanha (Rump Cap) bought from our local butcher last night on the BBQ. It is quite expensive but cheaper than some other cuts of Wagyu, but around 35% more than Angus picanha (grass fed of course). The same Wagyu meat (MB 9+) when exported to Asia or Europe is often up to 6 times the price, so I suppose we're lucky.
One of the main differences with the Wagyu is you don't need much or any oil or butter as there is so much fat marbling it's not needed.
I thought Wagyu can only be raised in Japan
Australia produces a lot of Wagyu second only to Japan and on the increase. It is of high quality and strictly controlled. To the best of my knowledge the only other country to produce Wagyu to any extent is the US. Strange that you sent this reply today as I just bought a 400g Wagyu rump steak from my local butcher for dinner. My butcher is Korean and they love Wagyu there. Though it is very expensive in Asia. He is almost obsessive about Wagyu. Note when buying a large Wagyu steak for barbequing it is best to have one of moderate marbling ie 5/6, as high level eg 9, although more expensive is not as good overall for barbequing due to the high levels of marbling. Also high marbling is quite rich, but is extremely tasty, so is more suited to other styles of cooking. If you've never had Wagyu it's worth trying.
@@IAMJORDI0117 Wagyu can be raised outside of Japan. But wagyu isn't a breed of cattle, it's a collective name for the principal japanese cattle breeds.
The meat with the nice marbling is from "Japanese Black" (Kuroge Washu), which is the most common wagyu breed.
There is however wagyu that can't be raised outside of japan, e.g. Kobe beef or Matsusaka beef. Those have to be wagyu from those specific japanese prefectures.
wrr
@Jordi-cg6nt wagyu has to do with the breed kobe etc is based on the breed in a certain location and method of husbandry
I really like the new formats you're going with, whilst I do love your old format. You're really pushing your content forward and making a lot of quality stuff lately.
Wow you’re so pro and charismatic to watch 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Guga os Brazileiros ficaram malucos quando você disse manteiga.... mas sendo O Guga a gente acredita...continua o bom trabalho, aqui de Portugal
onde ele falou, pode me mostrar o minuto? eu perdi!
@@benhurf ele fala no minuto 3.20 butter=manteiga.Nunca vi picanha sendo cozinhada com manteiga....
Picanha realmente não precisa de manteiga. Vai ficar bom _com_ manteiga? Provavelmente. Mas não precisa.
amgigo eu so achei que ele tinha falado a palavra em portugues@@MrsRuiNas
ele é br, mas tambem um cuzinheiro de primeira, colocar mantega almenta o sabor
Thank you for everything you do Guga. I’ve learned a lot over the years and I use quite a few of your techniques everytime I cook steaks. I’ve never seen picanya in the stores by me so I’m going to go out looking for it because I’m sick of not knowing what it tastes like!!
Look for the cut named Rump Cap
My butcher at the local Safeway knew what Picanha was when I asked (also known as rump cap as was pointed out earlier or coulotte steak). I now ask him when the next prime sirloin primal is being delivered. He removes the Picanha for me and I just swing by to pick it up!
@@andreoddone huzah! Thank you for that, I will be on the lookout from now on!
@@winmod70All Picanha is Culotte, but not all Culotte is Picanha until *after* trimmed as shown.
Looks fantastic! It's the perfect temp for me. Hope to partake someday soon.
AOOOO POTÊNCIA!!!
Bão demais, Guga! Espalha a sabedoria do churrasco BR pro mundo.
na verdade o churrasco dele na maior parte é estilo americano, a única coisa que tem brasileira aí é o fato de ser uma picanha e ele cortar primeiro com as fibras e depois contra as fibras, nem sal grosso ele usou.
Que?
@@mr.noir98 ele adapta o conhecimento BR pra realidade americana. Ele não usa churrasqueira de tijolo, como no Brasil, mas o churrasco dele é bem BR pros padrões norte americanos, pq churrasco padrão na América do norte é basicamnete hambúrguer e linguiça, e a gás, sem carvão. Quando churrasqueira daqui tem defumador, é um anexo, e é a base de pellet de madeira. Não vou dizer que não existe churrasco com carvão aqui, mas é muito raro, pq é caro, e raramente eu vejo eles fazendo uma peça de carne.
No sul dos EUA ainda entra uns briskets, mas o estilo é bem diferente do churrasco BR, com exterior bem puxado pro preto.
Ae sim Guga, representando o nosso Brasil! vc é um orgulho pra nós brasileiros!
tá de sacanagem que o guga é brasileiro? caralho eu assisto ele há mó cota e não sabia
@@samuelland5992 ele é sim, é mineiro
Sim cara! Nao é atoa que ele é um churrasqueiro de primeira
@@pedroxvilt mineiro que eu saiba nao usa manteiga para cozinhar picanha...
Ta de sacanagem, eu assisto esse cara a mó cota e nem sabia que era brasileiro kkkkk achei que era mexicano
I couldn't believe this came off the rear. Thank you for this one Guga! I grilled a pecania on my Weber last night. It was delicious! 🙏😋🇺🇸
Literally just cut some picanha steaks last night. Great deal at Costco where I got 2 roasts for $45 where I was able to get 7 good sized steaks and 4 small ones that I use for things like chipotle bowls.
Thank you Guga, love this format. Although your experiments are really interesting, it is also interesting to get back to some basics. Will wait for other series , i.e. chuck roll cut or top blade cut
In Argentinian restaurant we always put clean meat on the grill:
1.Smoke adds to saltiness
2.Salting before grilling makes for dried meat sometimes depending on how you do it.
I love that you can toss whole picanha on grill, and not care, lots of fat, lots of flavor, also my favorite cut.
That's coz the fool is using a whole lot of Butter that's gonna replace the moisture. He does say this in the video at 4:10.
Edit:
The guys at the end seem to like it and it doesn't look dry at all so I think he did it right even with minimal ingredients.
The dryness will depend a lot on how long you left the cut with that salt and outside of the grill.
If you don't leave it hanging for a long time, it will retain the moisture, and will not be too salty.
The charcoal that Guga uses is one of those that do not make smoke... So a few tricks must be done in order to have the smokiness.
Guga could just do it in the traditional way, using firewood or common charcoal, but my guess is that for the videos, a smoking grill is not a desirable thing.
@@Duciousness "he did it right even with minimal ingredients."
What do you mean with "minimal ingredients" you dolt?
Traditionally, it is made with rock salt ONLY, and firewood to add a smoky taste.
Now I am wondering how much SHITE you put on your meat. Bah! Disgusting!
I’ve been scared to buy it and mess it up but now it’s time, slowly got the waygu down with time phenomenal, picanha is the next beast
Wagyu is the type of beef.
Picanha is a cut.
You can literally have a Wagyu Picanha.
Dude it's not an expensive cut, it's literally top sirloin cap. And wagyu is a breed, not a cut
@@hirotakasugi4891And he does, on his other channel.
@@MrDudedude1234It's not literally top sirloin cap because not all Top Sirloin Cap is Picanha. The top sirloin cap must be properly trimmed in order to be Picanha.
Best steak for me is Fraldinha, also known as Bavete or Flank steak, it0s hard to find because no one asks for it but it0s starting to gain traction here in Portugal because it is simply divinal. Good chewiness not that soft tenderloin texture and the grain lets all the juices stay there and expliode in your mouth. Similar to picanha but better.
If you like flank, you will also like Hanger Steak, aswell. It's also difficult to find. Local shops and professional butchers will be the better option to find Hanger and Flank.
Aqui no Brasil é um corte bem conhecido
3:55 Not only does milk fat give a more complex flavor, it also aids with giving a silky smooth visual appearance at finish.
Very straight to the point and instructive video on how to cook the perfect picanha. Very nice!
Now that you've popularized it's cut it's really hard to find top sirloin with the cap attached to it which is my favorite way to eat it. Normally the "Cattleman cut" which is 2 1/4" thick.
Why on earth have I never thought about spinning the grill on my bbq? That’s made my day!
In the US, the picanha cut is known as a rump cap or sirloin cap. It may also be called a rump cover or “culotte steak.” It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks.
Costco has it ... at least in Qc, Canada
Nice copy/paste from google 🤣
AS I STATED IT IS CALLED JUNK BEED ! NOTHING LIKE NEW ZEALAND WAGYU !!!! I KNOW WE EAT IT ONCE A WEEK.. SORRY YOU CAN NOT AFFORD THE GOOD STUFF@@WingoTribe704
@@mefirst4266 say that again…I didn’t hear u
@@mefirst4266 wagyu is Japanese nothing original with you and that other lame Australia.
In Denmark picanha or very similar cut is called 'culotte' and is very popular. We don't cut them into steaks though but cook it as a whole roast, then carve it at the table.
Of course you can eat it with a multitude of sides, however probably the most popular here is to serve it with either hasselback potatoes or steak fries with sauce bearnaise. It is MmMmmGood!
A coulette is exactly the same thing, just a french way to say it. Picanha is Brazilian. Either way they are nothing special, usually no marbling
@@MrDudedude1234Incorrect. A Culotte is NOT exactly the same thing as a Picanha. Every Picanha is a Culotte, but *not* every Culotte is a Picanha.
Pink Himalayan salt has always had the best flavor to me and it is the salt that I choose to use for my steaks.
You know what Guga? I don't think it matters what steak you cook; it'll always be a fantastic steak! By the way, if you see this, I hope you will try to recreate this recipe from the anime One Piece called the "Meat on the Bone"
Basically, you take 4 chicken drumsticks, cut and push up the meat from the bone inside out on each one, set them aside, soak 1/4 cup of panko breadcrumbs in 3 tablespoons of milk and set it aside too, take 18 oz/500 grams of ground chicken, season it with salt, pepper, garlic powder, a bit of cayenne pepper for a slight kick, mix it together with a whole egg for structural integrity, some vegetable oil, and the milk/breadcrumb mixture, put a hardboiled egg in the center of each chicken drumstick, surround the drumsticks with the ground chicken mixture, and bake them at 400°F for 15-20 minutes.
If you do see this comment and make a video on it, I hope you and whoever you eat it with enjoys it! And if 4 is too many, cut the recipe in half to make 2 servings of the Meat on the Bone instead!
I am being quite persistent with this one, and will continue to be no matter how long it takes!
That sounds like a crap recipe. Edit: I didn't read the whole thing before commenting, lol. I thought you were saying to cut the meat from chicken bones and shove the bones into steaks.
Yes!!! I'd love guga to do something from one piece!
I was recently introduced to this cut by Max The Meat Guy earlier today to Picanha. He suggested cutting with the grain to get like three steaks if you want then cook and cut against the grain for max tenderness. Got to keep my eye out for one now that you re-enforced my curiosity!
Absolutely subscribed after only a minute. It’s obvious that you know exactly wtf you are talking about!
I really liked the tips about trimming the meat. Didn't know that yet.
But you can't really compare picanha with Wagyu since the first is a part of the cow and the latter is a cow. Secondly. I had plenty of picanha's and i really enjoyed them but yesterday I grilled my first wagyu t-bone and boy, that was something else...
Esse Guga é fera! Essa descrição da textura e sabor só pode ser entregue por um brasi-gringo mesmo. Parabéns, embaixador!
I cook picanha in many ways, but my favorite is on my charcoal rotisserie machine from Brazil. When I do on the grill I sear the whole piece with fat down first the cut inch and half pieces and go back to the grill, after cut sprinkle a little salt
I remember having my first picanha in a churrascaria in São Paulo. 🤤
I from Brasil and here, we love picanha to much! I never ete Wagyu because It's too expensive. But I will!
I went to Sao Paulo and every place had the best foods...amazing there
Guga, you need to hook up with these boys in Ohio called the Bearded Butchers. They are a small professional operation that takes beef, game and bison from hoof to plate. I think you all would have a really good time. Both of you are my favs so, let’s do it…..
I love their videos!
They honestly have amazing recipes! Specially on the smoker
I love those guys too
@@Robertsvideos1Thanks. I didn’t know they had recipes.
Minor correction Guga, not all stainless works on induction. Best way to know is if a magnet sticks to it, it will work.
I am looking for Picanha here in my country and it's not easy to find but I will eventually. So if Picanha is better than Wagyu it means that Wagyu Picanha would be a dream come true. An expensive one that is.
Guga cooks Wagyu Picanha on his other channels.
@@convincedquaker Not only that. He is cooking pretty much any existing animal and also "vegetarian meat" which comes out terrible.
Try asking your butcher for a rump cap instead. Same cut, different name in parts of the world.
@@BG-pt7fy I already found Picanha but thanks for the advise I will defiantly do it if the butcher ran out of it.
Love and appreciate everything you do, always..but this episode feels different! Thanks for the extra instruction. It was helpful and informative!
I bought one of these, but the grain in it was perpendicular to the grain in the video. Still turned out great using the directions in this video.
Guga, I love what you did with the picanha and as always, you never fail to deliver the best of the best. I couldn't help but notice your mango orchard in the background in the grilling scenes...I'm really impressed!👍
Love the work you put into your videos. What do you like more plain butter or garlic butter on steak ?
Simply the best grill chef on RUclips, hands down. 🖤✨
Without any doubt this is the finest steak to be had. Superior cut. Perfect cooking (though a pan does an excellent job as well...butter in the last 45 seconds) salt and then 3 hours on the counter. Cook to 133°
Porra, Gugão, falar que picanha (que é um corte) é melhor que Wagyu (que é uma espécie) foi foda, hein 🤣🤣
Muito bom o vídeo, curti as orientações de como limpar e preparar a carne que a maioria das pessoas não faz direito!
“..They start freaking out. Don’t freak out! Take your time.”
-Wise words of Guga 6:24
Qualidade e atenção aos detalhes do Guga é algo absurdo de se ver! Devia abrir uma churrasqueria ai nos States e no Brasil.
Meu amigo, eu nunca na minha vida imaginei que você fosse brasileiro. E te falar, lhe acompanho há tempos! Achei sua pronúncia de Picanha excelente e achei estranho um estrangeiro falar desse jeito, uma pronúncia bem brasileira. Quando você disse "In Brazil we use...", aí entregou!
Well, contratulations on all of your videos, you're amazing and trully helped me about cooking. Keep the awesome work!
Ele tem videos no Brasil. I Watch and follow Guga since the beginning. Antigamente else era mais brasileirado. Hoje ele ta mais americanizado
Serio que vc nao sabia? Desde da primeira vez que eu vi um video dele (muito tempo atras) eu percebi logo que ele era zuca tb, dai fui pesquisar pra confirmar e pelo que eu sei ele e mineiro de uberaba.
Não fazia ideia, eu nunca pesquisei. Estou tão acostumado à conteúdos globais que as vezes a gente nem percebe mesmo. Ele não está "americanizado", apenas está com o conteúdo internacional mesmo, o que é excelente!
@@IgnusValentine Bro I'm an american born and raised. My man is american
I always cook it rotisserie. That the fatcap melts juice over the meat. You can place the pincanha back again and again so you make crust every time. Different style but definitely original brasil style correct?
Can confirm this is some of the best steak I’ve ever had
guga, mostra pra eles a picanha com gorudra xadrezada, selada antes, fatiada e finalizada depois. coisa linda!
It reminds me of my few trips to Brazil. Amazing steaks and great people. Love it.
You should've posted this a few days before we ate picanha it was really good, but I can see it could've been way better 😅
O Guga é o sinal de que não importa quanto tempo a pessoa mora fora, o lado BR sempre vive dentro de cada um!! Picanha for the win! hahaha
ele é brasileiro?
@@Arthvrh claro! hahaha :D só o apelido já entrega!! E pra gostar tanto de churrasco assim... eu só não sei de que região ele era, mas se eu fosse apostar diria que aqui do Paraná ou do Rio Grande do Sul kkkkkkkkkk
Awesome video... Salute from New Zealand.
He literally said that Wagyu A5 filet mignon is better in the God of Steaks video