I Discovered an Amazing New Steak
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- Опубликовано: 12 сен 2024
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(words that help you find this video) #KEEPONGRILLING #steak
bife de tira amazing new steak
Sorry guys, we've had some technical issues with this video; so there is some audio missing between 1:00 and 1:20, my apologies
still a great video, some people focus too much on the little things, it is what it is and move on the rest of the video people!
Please make more of your videos with that nice dutch landscape on the back... Beautiful 👏🏼👏🏼
That cut of beef looks amazing... Gonna try it! Echt lekker!
Morrison you're a legend, love your work. Dont stress about it
Still great as usual. These things happen. But I'm glad you said something to ensure i wasn't losing my mind.
I heard Guga's background music 😂✌️
Fitting, considering it's a Brazilian style cut and cook.
Guga is the greatest.
@@TheDarkrelic I love them both, but I love guga more haha. Peace! ✌
Love guga foods
To
@@skyblue9991 p
"We can't just throw them on the grill and eat them like they are." An audible gasp came from all of Texas at this line.
From 1:00 to 1:20 there is something missing (voice over) or the video is misplaced in between two cuts.
yeah i was like whats going on here. this guys videos are as bad as mine
my mistake guys
@@morrisonhulshof3224
No big deal. Mistakes can happen and this here is just a little one.
In total you are doing a good job, love your videos and editing style.
Greetings to all of you from Germany
@@morrisonhulshof3224 It's totally fine :-)
Where is Denise
You guys do a great job, I've learned so much and even made some of the recipes. Cheers from Costa Rica 🇨🇷🍻🍷🔥🤙
What happened with Denise?
Covid
New subscriber. This video was loaded with information, very welldone. Making a few of your sauces today. Thank you
Bife de Tira is an Argentinean cut. It is common now in Brazil, but came from Argentina.
has been a month of ramadhan and i've been watching your videos. for aidilfitri tomorrow i'll cook some mean steak for the family
Man that must be tough for you watching all these videos during that time. Eid Mubarak when it comes
Eid mubarak brother. Time to feast 🙏🏾
My wife is from Argentina. Finding some of the cuts of meat they have is almost impossible, but you have given me an idea, cut them myself..
1:02 wrong edit Roel
Hey PMX...I clicked on your links for the cutting board. The advertised does not look like yours at the before 4 minute mark...? What did I miss? With the proper tools, I could make it, 3 types of wood, cut a pattern, glue/peg the seams. But I'm old and tired, I want the one pictured at the 3:45. Love your show, watch it regularly, learn lots of tricks watching you experiment.
he really needs more subscribers like this is quality content. already subscribed 2 years ago!
Love watching you! I've learned so much :) Thank you! New building is going to be great!
Jack from Florida
What part of Florida? I’m down for a cookoff
spice no problem! I have a fermenting pot underway with cherry tomatoes of many colors combined with spices like garlic onion rosemary bay leave mint black pepper mustard seeds and gloves among the cherry tomatoes and garlic bits are olives scotch bonnet peppers ghost peppers habanero's and regular green yellow and red chili peppers!
they have been fermenting for a week so 2 more weeks to go to the taste time and re-potting for the fridge in smaller pots time
or making a new hot sauce!.
Where is Denise ?
Hey try this.. it's a basic Pesto recipe but it has walnuts instead of pine nuts, and 2 or 3 jalapenos, along with the olive oil, parmesan and basil
Wow, awesome job, those look great and Chimicheri sauce is wonderful addition to the Steak
Hi from Brazil ! Parrilla is from Argentina usually. But Brazil is big and the south states from Brasil do their barbecue pretty much like the argentine guys. The majority of brazilians do their "churrasco" with charcoal. Keep it up ! Big fan os the channel ! Cheers !
Love the content - you gotta start posting your recipe somewhere in the description tho :)
kris kep what would he have left for his books
Thats the steak the Brazilians use to Bbq with just simple rock salt and maybe garlic. The steak is cut then the pieces are curled over and then put on skewers. The meat is bbq with a Brazilian charcoal.
Thanks for the idea with the chimichurri. Just finished making it for tomorrow’s bbq. 🥩
You won't normally find "Bife de Tira" in Brazil, unless you're next to the border with Argentina. It's usually just sold as Contrafilé and cut into steaks.
Where's Denise?
I'm Brazillian and thats a argentine cut, its name is "asado de tira", in the south of brazil its more commmon to eat this cut of steak, but, i live in south east and I've never eaten.
That’s not ‘asado de tira’, there is a difference, ‘bife de tira’ is the same chorizo but cut in another direction. ‘Asado de tira’ is the steak made of a beef rib and it’s pretty nice :D
Great video guys, now that's the second cut if steak I have to find. I've never eaten picanya and now I have to find bife de tira. Not readily available here. I live in a suburb of Atlanta Georgia and if anyone knows where I can find these cuts in the area, please share.
Hi, I love your channel, great stuff, I worked 1 year in a 3 star michelin restaurant in switzerland, now I`m a Chef here in Brazil, working a lot witht bbq.
Those different variations of chimichurri look great, I must experiment with that sometime soon.
Thanks for the inspiration!
Guga would be mad if he sees this
otniel rajendra picanha can not be treated like that
He is doing the same with his Picanha.
First cut with the grain and final one against
otniel rajendra I think Guga already had that stake ruclips.net/video/tHaG99qRLaU/видео.html
I have a philosophy about BBQ my Brazilian-Italian Nana told me the exact same words... Try to hear me out.
"It's not how expensive or the quality you have. If it's edible, the only thing that matters is how you cook and prepare them, and both create the same circle, my grandson!"
Someone needs to let Guga know about this cut.
It's an Argentina cut of meat. Not brasilian
Also, Parilla is not from Brasil. Do your research right man, please. It's internet era. Brasil speaks portuguese, and parilla here is Churrasqueira
Did he just use curly parsley, aka decorative garnish, in a chimichurri?
Nice cut of beef and great looking steak!!! Try some Feta crumbles in the sauce, it pairs well with steak. Where's Denise, in quarantine?
That’s an excellent cut of meat!!! I bought a whole prime ny strip loin from costco. I cooked them sou vide. I can tell you that was some of the best fajitas i ever made!
I buy costco whole New York as my main steak beef for most recipes. I vacuum seal them.
Nice Fillet knife! What kind is it and why do you use it rather than a Boning knife to cut the meat?
i'm still trying to figure out what he said this cut was? shismama cheddar? what kinda cut is that? i'm curious
Its a ny stip but cut in a different way
@@Jorge-ib9dr Ah ok. why don't you just say that? lol
Top Sirloin cut length wise! Is not a new steak!
Bife de tira = Chorizo = Contra-filé = Sirloin.
Picanha still the queen.
Wtf, discovered Sirloin? pit- MASTER?
Renato Teixeira my butcher tried selling me this version of sirloin today. Name it what they like , personally I wasn’t paying for an ugly looking sirloin with the fat on the wrong side
As Brazilian myself, I love Ancho steak, which is the ribeye portion. But good piece of information about Chorizo being contra-filé. Eu não sabia (Didn't know)
Eu estava sofrendo pra entender o nome do corte. Obrigado!
Contra file is ribeye. My wife is Brazilian. I’ve spent a great deal of time in Brazil. I always buy and order contra file and ALWAYS get ribeye. I’ve never thought that picanha was better than contra file.
Loved the video. I miss Denise.
This is the best part of the Animal, absolutely!!! Its Tender like picanha but with a lot of flavours..its realy delicious.
Have you ever featured Portuguese Black Pork on the channel? I tried some a few years back and it was incredible!
You have to try bombom/coração/meio da alcatra... different places in Brazil have different names but its the same cut. I LOVE IT.
Thanks, entertaining and informative - will try the cheese version tonight.
Was awesome with my centre cut rump, charcoal grilled!
I don't completely understand what he is saying about the steak's cut name because of his accent what is the steak called
Lol he hearted but didn't answer haha savage
It`s Called "Bife de Tira" in Brazil
Is called Picana .Is a Brazilian cut,but he doesnt really cooked to perfection.
@@juantroncoso1 ???
@@juantroncoso1 it's not picanha. different cut
Bro, you literally compare every cut to Picanha...That's for a reason. Bife de tira is great, but Picanha stands alone.
Salve moço! 🇧🇷
Picanha is great but wagyu is godlike
@@DEVOTED2YaHUaH144k Wagyu isnt a cut,it's the cow itself so theyre not comparable.
@@DEVOTED2YaHUaH144k Lol dude Wagyu is a breed of Japanese cattle, not a cut....Therefore Wagyu Picanha is also available, because Picanha IS a cut of beef.
Id say It’s on par With ribeye
No matter how great the cut I can never eat the fat. IDK why I have been a meat griller my entire life. I usually trim all the fat and once I have a big amount I use a saute pan and render it down. It's even better than oilive oil. It's basically beef oil, great for breakfast in the mornings!
*You mean Mexican skirt steak for tacos as known in So Cal cheap good flavor takes to marinates so well.*
Only Wagyu Picanha is better than Picanha. That still looks awesome though. Love your channel.
U need to do this same video but doing a bife de tira using picanha. The one that u split the middle pieces together so you get a long single strip or tira
What happened with "all aboard" at the end of the video, I liked that, bring it back !!
You need to know how to cut the picanha to get the right texture.
fantastic recipes! thanks for sharing
Just a tip, flat leaf parsley is more tender and more flavourful that curly parsley.
Unsure why you would put dried herbs in a fresh herb sauce? Either way: chopped cherry tomatoes yes, dried no. Also add finely chopped cayenne pepper (okay to use sambal ulek, simply reduce on salt and acidic) and shallot. Don't be scarce on oil and red wine vinegar and allow a day or two for the aromas to blend. The excess oil is probably the most perfect baste for grilling meat.
1:01
Nice editing.
Would the strip cut off from under the silver skin and fat cap work in a marinade and the stir fried?
Looks pretty interesting. Cool vid
The tasting part of the video somehow remdinded me of a commercial where people talk about the experience with whatever object is advertised xD
14+ min video!! It’s a dream!!! Cheers, Roel 🍻
"...some people just can't handle spices ..." *and Morrison is clearly one of them* - choke - - choke - - gasp - - choke -
i had it last week it was perfect meat!
3 sauces for the win!!!! Thanks fellas, another fun one!
Where do you get your steaks from? im a BBQ enthousiast and i come from Holland like you. But so far i have mixed results getting meat from my local butcher or online butcher shops.
Speak with your local butcher and tell them what you want . Prepay or make a 50% down payment . I butcher my own organic chemical free beef .
Hij haalt ook soms dingen bij hanos
Video broken at 01:02
Their faces say it all love it. Can't wait to try this cut.
You cut that strip so well you even cut the audio out from your video
provide my family with steak eating for a long time. You really are wild Roel XD
It's know in Brazil as "acém com osso", acém bone-in and it's kinda cheap in Brazil
And the leftover steaks are know as "contrafilé"
I use this cut alot to make carne asada ,its very tasty
Was some good looking steak and ideas subbed, will try this soon thanks 👍.
Is this just a giant picanha? Asking for Guga.
Nope! This is essentially a striploin but its cut differently, the picanha is located near the rump of the cow at the top specifically.
Hi Pitmaster, live your videos! One of your videos from about 1 year ago, you made a gas vs charcoal test but what at about a pellet vs charcoal? 😊
Bjarke Hansen a lot of people don’t do the things that would make a pellet grill comparable. Pellet grills run better at low temps. I smoke for an hour at the lowest setting. Also they make a charcoal pellet now
This episode was awesome champ.👌🏾👌🏾👌🏾
Half of the red hot chili pepper? So like Flea and John?
What do it cost in Nederland (kg) and what BBQ tongs you use at 6:45 ??? I saw that as a firewood device but much bigger .
Thanks for the chimichuri recipe I want to try a base sauce with some sun dried tomato and extra old gouda. Definitely want to find a cut of that steak. I think it would pair nicely with a Brand UP if only I could get that here in Canada.
Awesome again Roel, hope you’re well👍🏻
Fantastic video guys. First thing I thought was hey look a long skinny Picanha. You put the perfect sear on the fat cap. I always hear the Picanha is the queen, so that means the ribeye is the god of steaks? Just wondering. Keep up the great work guys.
What cut of beef was that. I'm in the USA
That is one nice cutting board, Sir
Funny to see how you try to emulate parrilla, and those of us who already have parrilla would really love to try kamado to move to the next level, hahaha. Keep on grilling, you rock!
Ziet er goed uit. En hoe noem ik dit bij de plaatselijke slager?? Als ik zeg bife de tera.... 😂 Thanks alvast.
Have you tried the Alcatra cut as well?
Basically it's "Asado de tira", I still belive that picanha rules!!! But it is a good cut of meet, realy flavorfull!!! Greetings from Guatemala!!!
Asado de Tira is from the ribs this is Bife de Tira.
Arrachera digo yo? así se le medio entendió que dijo jajajajaja
@@ricardotrujillo4959 arrachera es falda/skirt steak. Esto es bife de tira
Can somebody say in English what cut of meat this is?
@@jh2521 it would be something like strip beef really don't know but that's the translation for what he's saying
8:22, nope, bad Morrison. Picanha rules.
Waar koop jij het vlees ziet er zo goed uit elke keer keep up the good work
Denk de hanos
Waiting for guga foods to watch this!! Please guga, make this in the guga cooker!!
made in Brazil : ruclips.net/video/4uLOMX9fh04/видео.html
Wow that sure looks an amazing cut of steak wish I could get some over here .. Oh like 3 from me ..👍👍
Just ask your butcher?
Are you in the UK?
Your direction R easy 2 follow.
This is not a bife de tira, bife de tira it’s a vertical cut of the tapa de quadril (picanha). It’s a traditional cut in Argentina, is not a Brazilian cut.
Those steaks look amazing. 👍
i must admit i prefer this format to the original format it's more relaxed
Parsley tastes like soap to me, any other herbs I can use to replace it?
Bife de Tira is a nice brazilien cut....i love it
Omg 😍 I love your hair in the video you look great and I love the chimichurri recipes
Thanks for the video, that steaks looks pretty good.
How does this cut called? I dont understand it in the Video. Thx
What cut of beef is this?
Great video. Watching it helped me decide what to have tomorrow on Memorial Day (here in the states). And that will be...
STEAK! 😏
OK I admit, that decision was already made. I have two usda prime ribeyes that I bought just before the lockdown defrosting in the refrigerator. The marbling on them are beautiful...gonna do a reverse sear on them since they are pretty thick and have simple sides of a baked potato and salad.
Waar haal je je vlees? Ben al een paar weken opzoek naar een goede slager met breed assortiment!
Ik heb deze afgelopen week bij de Hanos gehaald. Zal vast niet lang duren voor de online slagers hem ook ontdekken.
Dennis Heijnemans thanks! Ging me niet perse om dit stuk, maar meer benieuwd naar het vaste adres (als dat er is) 😆
***Guga has entered the chat**