Just did my first Picanha for Christmas Eve for the whole fam….the fat in that cap is magic. The flavour was unreal. For $20 we all basically had the best tasting prime rib we’ve ever had, and it sliced PERFECTLY. Nice thin English cuts. I did mine as a full roast and got a lot of the cook from the resting (over an hour and put it back in for 5 min to heat up). Did it rare to blue, lots of hot gravy and Yorkshires and also I kept the irregular shape of my piece so there were some more well done end pieces for those who don’t like rare. When cooking the fat cap BABY IT. You DONT want that to burn and it can happen quick if not using a thick cast iron pan. Flip it and watch it, if done properly it crisps up amazingly. The flavour from that magic cap and using the fat to baste brought the flavour to a whole new level. It’s very oily though so if making gravy drippings like I did, definitely separate the oil. I let it sit and just drained the oil off the top. That’s all I got for tips, I’m drunk fat and rambling. Turned out amazing. Merry Christmas everyone.
I have made this cut 4 times now (*) using Chef Williams' method and really love how it turns out, but there are some caveats on timing. Maybe this is because the pieces I buy tend to be about 1.6-1.8 kg (3.5-4 lbs), whereas the piece Chef Williams is using looks a bit smaller. But similar thickness, so maybe weight is not the issue. In any event - the first time, I followed instructions exactly including having the meat out of refrigeration a couple of hours before starting (which I generally do anyway), 8-10 minutes per side in the pan (which is plenty of time to make the beautiful crusts shown in the video), and then into the oven at 120°C / 250°F for 10 minutes. Dinner was quite late because at 10 minutes in the oven, the temperature of the meat was still around 112°F. I was in a hurry and had to crank up the heat and it still took almost another 20 minutes (i.e. 28 minutes total in oven) to get to around 123°F. I would have preferred a bit longer, but my guests are all okay with fairly rare and I tented it to increase carry over a bit. I recommend people doing this for the first time NOT try it when timing is too important. I have gradually increased the oven temp as I've cooked these and find 330°F / 165°C a better oven temp for trying to hit a decent pull temp (126°F / 52°C) at 10-15 minutes. (*) My local grocer had it on sale, I didn't know what it was but bought one anyway because I like learning new stuff. Fell in love with it and went back and got a bunch more before the sale ended.
I would recommend that you ignore the amount of time but still use the same temp of 120c (248f), it'll vary based on the dimensions of your meat. I use a Meater (wireless thermometer) which connects to an app on my phone and I get perfect results every time. I highly recommend it, a cheaper probe with a wire and little LED readout is just as good. You'll know exactly what temp your meat is at and you can pull it out a few degrees under to account for carryover cooking/heat. I know these comments are from years ago, but I hope the advice helps people who might read this in the future 😊
I browned my rump roast then gave it a good rub of cajun seasoning. Let it rest overnight and put it in my crock pot with a can of french onion soup, 1/2 cup of pineapple juice and 1/2 cup Marsala wine. Went to work while it cooked on low for 8 hours. The house smelled amazing when I walked in! I pulled the roast out to rest on a plate covered with foil. I strained the au’ jus to use as a dipping sauce. I chopped sweet onions, green bell peppers and 2 cans of mushrooms using 1/3 cup of the au’ jus. I sliced and toasted two french baguettes. I used my rotary slicer to slice the meat with the fat cap and piled the baguettes with the meat and vegs. I served the sandwiches with a simple salad and the au’jus on the side. Such an enjoyable, succesfull meal from a hunk of beef I got for less than $2 a pound😊
It works! I tried it it using the broiler instead of the oven, and a single skillet. It worked! I used a digital thermometer. After searing 4 minutes each side (fat first) i measure internal temp at 29ºC. Then I put it in the broiler, fat down. I was aiming for 57ºC. 10 minutes later, the internal temp was 64ºC . Anyway, it was delicious!!!!! I left some for the night, stored in the dridge. I sliced and reheat it for some sandwiches and it was still juicy. I'll try just 6 minutes this weekend, 3 minutes each side. Using a single skillet is the best part. I'll also try a dark bechamel with the leftover fat. Wish me luck!
I'm chef, I'm very used to make barbecue at home and I know how to cook a good runp cap (picanha). I would say, this way on the video works just if you have a good fry pan with a thick stainless bottom and good top cooker or a good grill because the quilt piece of meat will drop the temperature and dry the meat. If you don't have that, just cover a tray with aluminium foil and a finger of water inside and put in the oven on 140 degrees for 50 min. Then take out the foil and rise to 160 degree. Cook more 10 min and voilà! You have a nice medium raw picanha (rump cap).
Bought a picanha out supermarket. (Yeah I know not best quality). Very thin layer of fat.. So dissapointed in that. Still, slowly rendered the fat out. Crispy fat. Then higher heat fried the piece for like 2-3 minutes till every part of the meat is seared. Into over for 25 minutes. Tested with temperatue gauge. Perfect spot on 50 internal temp. Still a very nice taste with the small fat crust. Tender as hell. Juicy. Nice video, and example of making a tasty picanha.
It would be great to have more of the details on this video... like, what temperature is set the stove top? Low / Med / High? How long to cook each side? And how long to baste?
@@deandredunbar9618 yeah I actually don’t tell people about it anymore. Well maybe my closest friends lol. I remember when skirt and flank steak was dirt cheap and then they started using it more in restaurants and then the price went up. This is my favorite steak but I keep it to myself! I cook it whole like this not in steaks
@@messumup I used to be able to buy it, and Clod Roasts when I could shop at El Super market in Tucson.. I basically lived off them.. I do miss that store.. They look at you like you are crazy, asking for either, here..in Arkansas.
Tks for the vid, just got my first one, cut it for steaks.. so good Id like to mention, u have it wrong about cutting it against the grain.. cut with the grain! because where an against the grain slice matters, is at the the final cut ie at the table ready to eat. Youre right, smaller strands ie against the grain is better, because its more tender
I'm just letting mine rest. I have yet to taste it yet; I had 1.2kg, I did as you said but reduced for about 10 to 15 minutes, then popped it in the oven for 40 minutes on 120.. it looks good. Will let you know how it tastes once the Yorkshire pudds and the roasties are done.. By the way, how heavy was the piece you cooked??
Nice job , looks great, not the most tender piece of beef but the way you've prepared it is fire. Thanks for the video. Tomorrow Halloween 🎃 grub. Nice !
Man, honestly here in AU, some of the Rump Cap I get is as tender as eye fillet (filet) and more flavoursome than rib eye. Just depends on the quality of the beef.
Awesome! It looks fantastic. Tomorrow I will fry my Picanha, but I couldn't understand you with how many degrees Celsius you put it in the oven at the end. 220 or 120 degrees Celsius?
Not exactly. Rump cap and sirloin cap are the same. Picanha comes from the rump cap, you only need to cut out one part of it. Check the following video, they explain how to butcher the picanha out of the rump cap ruclips.net/video/5kLSy6bPWnk/видео.html
I agree with this method. But this one looked a bit smaller than mine. I let mine get just about to room temp. I cooked mine even a little hotter (275 F) and it took almost an hour to reach 125 F internal which is on the more rare to medium side. My cut was probably about a half kilo or about a pound or so bigger. Ppl have a good thermometer on hand thats the only way you're going to be sure to cook it to perfection. 15 minutes at 250 doesnt seem long enough. Well it could be also that I stuffed mine with garlic and rosemary. Theres so many variables.
Same effect either way you do it. As a chef, you would want to prepare the meat as much as possible for eating, so you don't leave something so crucial as cutting muscle fibers to the customer.
Nice video I will be sure to subscribe and share your videos but question.. How long do you let it rest, and the rump roast that you just cooked, was it medium, medium rare, or rare?
Perfect Brazilian BBQ Steak “Picanha” The most popular way to prepare Picanha around the world is with skewers Thanks for doing this experiment. Hopefully everyone seen this video by now. What a waste of a beautiful cut of beef.
Dude you prolly came from guga😂, the guy in the video knows what he’s doing he cut it so that the fibres are short at the end so it’s essentially the same thing
8-10 minutes **per side** on the stovetop, plus 10 minutes in oven. So about 30 minutes cook time (but note my other comment that you may want to start with a lot hotter oven than he recommends), plus 10-15 minutes of resting time.
@@chapoguzman8864 I'd assume baking - broiling would just cook the fat cap and not bring the internal temp of the meat up enough for a rare/medium rare. Also one would assume he would be specific if he was broiling...
@@callumbarwick9386 And? Cast Iron is perfect for an induction hob! In fact induction hobs require that you have some iron content in the pan to work at all!
@@EqualsDeath You may call it the way u want, but that s blood after it has absorbed some heat( basic logic in Thermodynamics Laws); in fact, there is blood in the whole flesh , even in bones. However, the point is that u don`t wanna it food with blood unless u...
@@philogrand1628 it is NOT blood you moron. it's a PROTEIN called MYOGLOBIN and it has a red tint to it (it is also pretty clear, unlike blood). the animals are drained of blood at the butcher's. nobody ever eats animal blood, it tastes just like ours, it's disgusting. read a fucking book.
@@EqualsDeath U don`t know shit; u jst MEMORISE stuff like some namby-pamby dog without using basic logic. In fact, u r the one to read a book or 2 ! Did u even take secondary school biology, let alone university bio? MYOGLOBIN and HEMOGLOBIN exist ONLY when there is (and as PART OF) blood flow in the flesh/muscles. Draining blood at a butcher shop only removes blood from LARGE blood vessels(veins, arteries, aortas etc ) and NOT from tiny ones (capillaries etc) deep in the flesh. ALL meat is WET and TENDER b/c it contains the "liquid " u call blood. Anyway, you should know this: Real knowledge in NEVER acquired by pretending to know in lieu of applying basic logic!
Myoglobin, like hemoglobin, but in muscle only. But blood is just water, hemoglobin, some proteins, and some other cells anyways. If you don't like blood, you shouldn't be blamed for not being a fan of myoglobin. Steak police might say it's a waste of beef if you cooked it well-done, but it's all up to you. I like medium, and this does look like a bit too raw for me.
if i find mine undercooked after roasting and slicing into it, i quickly fry individual slices (as if it were in steak form) until cooked to my liking. The beef still stays reasonably tender
Sim ele fez. Aqui nos EUA os americanos não sabem fazer uma picanha como os gaúchos ou argentinos fazem, o cara fez na frigideira 😣 não é atoa q aqui em Indianápolis o Fogo de chao brazilian steak house é o restaurante mais respeitado para carnes vermelhas.
emerson coelho ao contrário meu amigo! Esse gringo (eu faz) e muito bem! Aprendeu com os gaúchos em BRazil! Fiz various videos Tb! Pra mim o jeitinho brasileiro e muito importante
Dont be a hater, the world is discovering this cut of rump..... In NZ we just cut the rump, there is no Picanha available, you have to buy a whole 8 kilo rump and do it yourself.
I'm sorry, I can't understand how people can eat food that is clearly not cooked. That peice of meat is raw in the middle, it is probably hardly worm in the middle too. I, for one, like my meat dead, I don't want to have to chase it around the plate before I can eat it.
you're an idiot then.funny metaphors, but zero sense. the meat is dead when they kill the cow. if you cook it more than medium - you're wasting good meat and just like to train your jaw.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Just did my first Picanha for Christmas Eve for the whole fam….the fat in that cap is magic. The flavour was unreal. For $20 we all basically had the best tasting prime rib we’ve ever had, and it sliced PERFECTLY. Nice thin English cuts. I did mine as a full roast and got a lot of the cook from the resting (over an hour and put it back in for 5 min to heat up). Did it rare to blue, lots of hot gravy and Yorkshires and also I kept the irregular shape of my piece so there were some more well done end pieces for those who don’t like rare. When cooking the fat cap BABY IT. You DONT want that to burn and it can happen quick if not using a thick cast iron pan. Flip it and watch it, if done properly it crisps up amazingly. The flavour from that magic cap and using the fat to baste brought the flavour to a whole new level. It’s very oily though so if making gravy drippings like I did, definitely separate the oil. I let it sit and just drained the oil off the top. That’s all I got for tips, I’m drunk fat and rambling. Turned out amazing. Merry Christmas everyone.
I bought this cause the store ran out of the cut I wanted and I had no idea what I was doing.
Thank You
I have made this cut 4 times now (*) using Chef Williams' method and really love how it turns out, but there are some caveats on timing. Maybe this is because the pieces I buy tend to be about 1.6-1.8 kg (3.5-4 lbs), whereas the piece Chef Williams is using looks a bit smaller. But similar thickness, so maybe weight is not the issue.
In any event - the first time, I followed instructions exactly including having the meat out of refrigeration a couple of hours before starting (which I generally do anyway), 8-10 minutes per side in the pan (which is plenty of time to make the beautiful crusts shown in the video), and then into the oven at 120°C / 250°F for 10 minutes. Dinner was quite late because at 10 minutes in the oven, the temperature of the meat was still around 112°F. I was in a hurry and had to crank up the heat and it still took almost another 20 minutes (i.e. 28 minutes total in oven) to get to around 123°F. I would have preferred a bit longer, but my guests are all okay with fairly rare and I tented it to increase carry over a bit.
I recommend people doing this for the first time NOT try it when timing is too important. I have gradually increased the oven temp as I've cooked these and find 330°F / 165°C a better oven temp for trying to hit a decent pull temp (126°F / 52°C) at 10-15 minutes.
(*) My local grocer had it on sale, I didn't know what it was but bought one anyway because I like learning new stuff. Fell in love with it and went back and got a bunch more before the sale ended.
Thanks, I tried this Chef William's method twice and 120*C for 10min resulted in a very very rare picanha
I would recommend that you ignore the amount of time but still use the same temp of 120c (248f), it'll vary based on the dimensions of your meat. I use a Meater (wireless thermometer) which connects to an app on my phone and I get perfect results every time. I highly recommend it, a cheaper probe with a wire and little LED readout is just as good. You'll know exactly what temp your meat is at and you can pull it out a few degrees under to account for carryover cooking/heat.
I know these comments are from years ago, but I hope the advice helps people who might read this in the future 😊
I browned my rump roast then gave it a good rub of cajun seasoning. Let it rest overnight and put it in my crock pot with a can of french onion soup, 1/2 cup of pineapple juice and 1/2 cup Marsala wine. Went to work while it cooked on low for 8 hours. The house smelled amazing when I walked in! I pulled the roast out to rest on a plate covered with foil. I strained the au’ jus to use as a dipping sauce. I chopped sweet onions, green bell peppers and 2 cans of mushrooms using 1/3 cup of the au’ jus. I sliced and toasted two french baguettes. I used my rotary slicer to slice the meat with the fat cap and piled the baguettes with the meat and vegs. I served the sandwiches with a simple salad and the au’jus on the side. Such an enjoyable, succesfull meal from a hunk of beef I got for less than $2 a pound😊
nice it's 9 bucks now
I usually do it on a grill. Now I know how to do it in my oven during winter. Very good video.
?? just use the bbq during winter !
It works! I tried it it using the broiler instead of the oven, and a single skillet. It worked! I used a digital thermometer. After searing 4 minutes each side (fat first) i measure internal temp at 29ºC. Then I put it in the broiler, fat down. I was aiming for 57ºC. 10 minutes later, the internal temp was 64ºC . Anyway, it was delicious!!!!! I left some for the night, stored in the dridge. I sliced and reheat it for some sandwiches and it was still juicy.
I'll try just 6 minutes this weekend, 3 minutes each side. Using a single skillet is the best part. I'll also try a dark bechamel with the leftover fat. Wish me luck!
Haters a re gonna hate but you did an amazing job with that cap.
As a Braziliab, I enjoy seeing this way of cooking the rump cap/picanha
Cozinhar picanha assim é um crime porra
@@sinnerbrg5474 compra a SUA picanha e faz como VC quiser.
Salt it the night before and score the cap in a crisscross. Amazing cut!
I'm chef, I'm very used to make barbecue at home and I know how to cook a good runp cap (picanha). I would say, this way on the video works just if you have a good fry pan with a thick stainless bottom and good top cooker or a good grill because the quilt piece of meat will drop the temperature and dry the meat. If you don't have that, just cover a tray with aluminium foil and a finger of water inside and put in the oven on 140 degrees for 50 min. Then take out the foil and rise to 160 degree. Cook more 10 min and voilà! You have a nice medium raw picanha (rump cap).
thank you, this was the best rump cap i ever had, cannot believe so easy, in future this is the only way i will cook this!
You need to check out Guga Foods
Thank you sir, you are a great chef. Yours is a superior approach to picanha which consistently results in perfectly cooked meat.
Thanks a lot for your video. It was very helpful for frying my picanha today. The meat was so tender and the crust was awesome crispy. Delicious!
That is the nicest looking beef I’ve ever seen.
I really want to learn because I like the front part.
Bought a picanha out supermarket. (Yeah I know not best quality). Very thin layer of fat.. So dissapointed in that.
Still, slowly rendered the fat out. Crispy fat. Then higher heat fried the piece for like 2-3 minutes till every part of the meat is seared.
Into over for 25 minutes. Tested with temperatue gauge. Perfect spot on 50 internal temp. Still a very nice taste with the small fat crust. Tender as hell. Juicy.
Nice video, and example of making a tasty picanha.
Thank you!
It would be great to have more of the details on this video... like, what temperature is set the stove top? Low / Med / High? How long to cook each side? And how long to baste?
Wow. People like this kill me.
Wonderful explanation, thank you so much for this tutorial!
I love the fact that picanha is so underpriced.
Not for long price will go u with demand.
@@deandredunbar9618 yeah I actually don’t tell people about it anymore. Well maybe my closest friends lol. I remember when skirt and flank steak was dirt cheap and then they started using it more in restaurants and then the price went up. This is my favorite steak but I keep it to myself! I cook it whole like this not in steaks
was, til you people found out about it..
..RUclips ruins everything..
@@brianjennings7644 still is cheap
@@messumup
I used to be able to buy it, and Clod Roasts when I could shop at El Super market in Tucson.. I basically lived off them.. I do miss that store.. They look at you like you are crazy, asking for either, here..in Arkansas.
Tks for the vid, just got my first one, cut it for steaks.. so good
Id like to mention, u have it wrong about cutting it against the grain.. cut with the grain! because where an against the grain slice matters, is at the the final cut ie at the table ready to eat.
Youre right, smaller strands ie against the grain is better, because its more tender
I'm just letting mine rest. I have yet to taste it yet; I had 1.2kg, I did as you said but reduced for about 10 to 15 minutes, then popped it in the oven for 40 minutes on 120.. it looks good. Will let you know how it tastes once the Yorkshire pudds and the roasties are done.. By the way, how heavy was the piece you cooked??
Nice job , looks great, not the most tender piece of beef but the way you've prepared it is fire. Thanks for the video. Tomorrow Halloween 🎃 grub. Nice !
Man, honestly here in AU, some of the Rump Cap I get is as tender as eye fillet (filet) and more flavoursome than rib eye. Just depends on the quality of the beef.
Very informative
Thanks for sharing, I'll definitely try this😊
Awesome! It looks fantastic. Tomorrow I will fry my Picanha, but I couldn't understand you with how many degrees Celsius you put it in the oven at the end. 220 or 120 degrees Celsius?
120 C. you can turn on closed caption and read what is hard to hear.
So rump cap and picanha are the same thing.
Not exactly. Rump cap and sirloin cap are the same. Picanha comes from the rump cap, you only need to cut out one part of it. Check the following video, they explain how to butcher the picanha out of the rump cap ruclips.net/video/5kLSy6bPWnk/видео.html
No. Only a certain part of the rump cap is picanha
Guga is the King.
Cody Simpson picanha is part of the rump cap, not the whole cut .
Cody Simpson picanha is part of the rump cap, not the whole cut .
My Arkansas mom and my Italian paternal grandfather claim to fame "New York Chef both cooked theirs exactly like this.
I agree with this method. But this one looked a bit smaller than mine. I let mine get just about to room temp. I cooked mine even a little hotter (275 F) and it took almost an hour to reach 125 F internal which is on the more rare to medium side. My cut was probably about a half kilo or about a pound or so bigger. Ppl have a good thermometer on hand thats the only way you're going to be sure to cook it to perfection. 15 minutes at 250 doesnt seem long enough. Well it could be also that I stuffed mine with garlic and rosemary. Theres so many variables.
Would reverse searing work woth this approach? Would you get the same nice and crispy layer of fat?
Nice ... great stuff
Cut with the grain when carving. Final cut goes to the person with the fork!
Same effect either way you do it. As a chef, you would want to prepare the meat as much as possible for eating, so you don't leave something so crucial as cutting muscle fibers to the customer.
120 degree Celsius right?
He said he put it in an oven on 120 degrees.. is that F or C?
do you think any cooking would happen at 120F ?? LOL
Do people season while they are actually cooking the steak because I do it beforehand
Nice video I will be sure to subscribe and share your videos but question.. How long do you let it rest, and the rump roast that you just cooked, was it medium, medium rare, or rare?
Most of the time I let it rest for 5-8 min.
He said 15 minutes rest
PICANHA!!!!
Nice video thanks for sharing frm. Phil. New friend. Let's bolt in. He he.
So, TWO rendering time slots at 15 minutes each??
Perfect Brazilian BBQ Steak “Picanha”
The most popular way to prepare Picanha around the world is with skewers
Thanks for doing this experiment.
Hopefully everyone seen this video by now.
What a waste of a beautiful cut of beef.
Is this the same cut as picanha?
Cut WITH THE GRAIN for picahna. You want the final cut to be against the grain
Dude you prolly came from guga😂, the guy in the video knows what he’s doing he cut it so that the fibres are short at the end so it’s essentially the same thing
advice: please DO NOT REMOVE AT ANY COST THE FAT CAP, it is the most important part of picanha
120 degrees Celsius I'll assume.
#Irish Beef I'm wondering the same thing. 120° C or F?
Celsius@@reallifelegend4781
50 Celsius, or 122 Farenheit
So the whole cooking process was only about 20mins?
8-10 minutes **per side** on the stovetop, plus 10 minutes in oven. So about 30 minutes cook time (but note my other comment that you may want to start with a lot hotter oven than he recommends), plus 10-15 minutes of resting time.
Cut WITH the grain!
@Joe Hoe That is my point, when you cut the steaks off the roast, they need to be with the grain.
Did he said 10 min on 120 Celsius or 220 celsius
120
@@smokeyredlight4201 was he baking at 120 or broiling at 120?
@@chapoguzman8864 I'd assume baking - broiling would just cook the fat cap and not bring the internal temp of the meat up enough for a rare/medium rare. Also one would assume he would be specific if he was broiling...
Fahrenheit or celsius
celsius
@@joedennehy386 thanks 🙏🏼
It's Celsius like 240 fahrenheit regular ovens don't have 120 fahrenheit it's usually 170 n up
Why aren't you using a cast iron skillet?
Thats my same question
cant be maintained in a high pressure kitchen
Because he’s cooking on an induction hob
@@callumbarwick9386 And? Cast Iron is perfect for an induction hob! In fact induction hobs require that you have some iron content in the pan to work at all!
Picanha great as steaks as every south american will tell you.....
120 celcius ?????
Gli inglesi devono sempre aggiungere il loro tocco, che spreco fare la picanha al forno..
You are not supposed to season the fat with Picanha.
With salt you mean?
i see what crayola crayons based their gray color off of.
How the hell could you eat this crude????
Hey dude!! Nice video and great way of mixing it up! New sub here! If you like bbq and pizza check me out!!! Cheers my brotha!
that thing is still alive
it is in fact, dead
That is so raw its started eating the side salad
Wasn’t supposed to add salt to the fat. Hinder rendering and caused the fat to be trashy and slightly bitter.
Call it picanha!!!
Seth - 250 deg F 20 minutes is still very raw.
You don't need to add any fat to the pan. Just use a dry pan and the fat from the meat will be enough.
It just starts the process quicker. He's in a kitchen that has plenty of beef fat around. I would agree with you at home though.
Cooking the picanha like this its a big crime !!!!!! 😰😭😭😭
elaborate
It is not the juice, it is dripping blood. come on!
there is no blood in the meat you buy... it's myoglobin which has a red tint.
@@EqualsDeath You may call it the way u want, but that s blood after it has absorbed some heat( basic logic in Thermodynamics Laws); in fact, there is blood in the whole flesh , even in bones. However, the point is that u don`t wanna it food with blood unless u...
@@philogrand1628 it is NOT blood you moron. it's a PROTEIN called MYOGLOBIN and it has a red tint to it (it is also pretty clear, unlike blood). the animals are drained of blood at the butcher's. nobody ever eats animal blood, it tastes just like ours, it's disgusting. read a fucking book.
@@EqualsDeath U don`t know shit; u jst MEMORISE stuff like some namby-pamby dog without using basic logic. In fact, u r the one to read a book or 2 ! Did u even take secondary school biology, let alone university bio? MYOGLOBIN and HEMOGLOBIN exist ONLY when there is (and as PART OF) blood flow in the flesh/muscles. Draining blood at a butcher shop only removes blood from LARGE blood vessels(veins, arteries, aortas etc ) and NOT from tiny ones (capillaries etc) deep in the flesh. ALL meat is WET and TENDER b/c it contains the "liquid " u call blood. Anyway, you should know this: Real knowledge in NEVER acquired by pretending to know in lieu of applying basic logic!
Its a sin to remove the fat
Brazil Picanha
Looks nice, A bit bloody for me so i'd probably have cooked a little longer.
Steev P there is no blood in meat
Steev P and that’s disgusting
What is?
Myoglobin, like hemoglobin, but in muscle only. But blood is just water, hemoglobin, some proteins, and some other cells anyways. If you don't like blood, you shouldn't be blamed for not being a fan of myoglobin. Steak police might say it's a waste of beef if you cooked it well-done, but it's all up to you. I like medium, and this does look like a bit too raw for me.
if i find mine undercooked after roasting and slicing into it, i quickly fry individual slices (as if it were in steak form) until cooked to my liking. The beef still stays reasonably tender
10 min at 120 still way too raw and I like it pretty rare.
That wasn't even rare, medium - rare I'd say
Heart attack
fat cost money..
..how good do you wan'na eat..?
Quem é brasileiro assim como eu sabe q este cara fez merda.
Não, não fez.
Não. Não fez.
Sim ele fez. Aqui nos EUA os americanos não sabem fazer uma picanha como os gaúchos ou argentinos fazem, o cara fez na frigideira 😣 não é atoa q aqui em Indianápolis o Fogo de chao brazilian steak house é o restaurante mais respeitado para carnes vermelhas.
emerson coelho ao contrário meu amigo! Esse gringo (eu faz) e muito bem! Aprendeu com os gaúchos em BRazil! Fiz various videos Tb! Pra mim o jeitinho brasileiro e muito importante
@@RedsBBQandPizzeria come on dude, you did it in a wrong way, you've gotta learn how to broil it on a charcoal. That's the perfect way.
U should buy New pan
nah
That’s not how you cook it at all. No wonder UK food tastes like garbage
1:41 revealing the Trump cap
Cook mine more, that's to raw for my kids
Rump cap should ONLY be cooked over charcoals on a rotiserie....you have destroyed a good piece of meat, dear god man. No idea
Why no basting. That shit looks bland and boring.
U sir should be arrested. You have just wasted a pretty descent looking piece of picanha. This is just sad and offensive!!!!
How? Looks good
Dont be a hater, the world is discovering this cut of rump..... In NZ we just cut the rump, there is no Picanha available, you have to buy a whole 8 kilo rump and do it yourself.
Joe Dennehy it’s funny though I live in the middle east and i just bought an organic picanha from NZ 😂
Plenty of picanha in aus! Yeeeww
@@joedennehy386 there always is everything available , basically anywhere. you just have to know where to look for it.
I'm sorry, I can't understand how people can eat food that is clearly not cooked. That peice of meat is raw in the middle, it is probably hardly worm in the middle too. I, for one, like my meat dead, I don't want to have to chase it around the plate before I can eat it.
you're an idiot then.funny metaphors, but zero sense. the meat is dead when they kill the cow. if you cook it more than medium - you're wasting good meat and just like to train your jaw.