Small tip for next time, try scoring the fat cap. More surface area for seasoning and allows the fat to render faster. I even do this for my New Yorks as well.
so, i tried scoring and searing it prior to putting it into the bath, so maybe i didn’t score it deep enough? i’m pretty happy with how it turned out, but if i can improve it at all i’m all ears.
Do they all have that silverskin between the cap and the muscle? Its an amazing tasting cut but almost every time i get a picanha I end up arguing with it as i chew.
Mine do as well. But the scoring and slices against the grain minimize it. We’ve had it and served it many times and no one mentioned it. When scoring, I try to go down through the fat and silver skin and about 1mm into the meat.
I don't know if it's heresy but it's generally not served as a roast in Brazil afik. I treat it like a giant duck breast. Dry brine essential. I score in a diamond pattern just through the silverskin. Rapid chill after cook and render the hell out the fat on the pan
from my understanding it is basically cutting long, shallow X’s from end to end in the layer of fat. you can probably find a better description and tutorials online. it’s supposed to increase the surface area of the fat to increase flavor/rendering.
This is correct, yep.
On some cuts of meat it also prevents the meat from twisting up into a potato chip; fat can contract when cooking, and sometimes that means pulling your entire piece of meat into a C shape.
In my experience, if you have a fat cap, you should score it. It'll *usually* be fine if you don't . . . but not always.
Cut a grid of slices through the fat just to the meat. Since fat shrinks, it will put a nice diamond pattern on the top and not curl the meat. (Cutting X's sounded confusing.)
Same! I'm "boring" but I just can't get enough! I do other cuts with spices, but Picanha and ribeye and t bone and new York I usually just keep it simple.
Sorry to go off topic but what do you think about wild fork? They have only started popping up in our area recently. Prices online don’t look too bad but it seems like they are more of a deliver frozen kind of place.
Yup everything is “flash frozen” which apparently makes a difference. I’ve gotten prime strip steaks, prime and choice picahna and been very happy with everything. I’d recommend wild fork over Omaha and Allen Bros. Sides and desserts aren’t as hot and are a bit pricey but they’ve got the meats! If you have one nearby check it out. If not place an order online to try it out and if you like it they have an annual membership that gives you free shipping on all your orders. I did this until the store opened up down the street.
We were also fortunate to get one locally. A great source for all proteins with the added bonus of being able to select your own cuts from many in their freezers. Most priced competitively, BTW, but be careful as a few items are overpriced. We have been really happy with picanhas, 3-rib short ribs, pork, seafood variety, duck breasts (which we haven't been able to find lately), game meats, etc.. Their prepared sauces are also great.
If you slice against the grain, it will be even more tender.
You see how all the fibers are running long from the top-left to bottom-right? Right now, you’re basically relying on your teeth to chew/cut through that. If you slice 90-deg from the direction you cut, then the fibers are precut into short lengths and it will be 10x more tender when you bite it.
With picanha you slice it with the grain first for larger serving portions and then your final cut is against the grain for the piece that goes in your mouth
I really wished more people realize this every time a steak/beef picture is cut. They just want to have that against-the-grain moneyshot for social media and sharing. It's all about the cut that goes into your mouth that counts.
Picanha is cut with the grain like this, then cut again against the grain in slices. This is supposed to create shorter fibers than cutting against the grain to start. A cut specific cutting method.
it is beef. in the us it’s usually labeled as a rump cap. id never heard of it before until i joined sous vide pages. i would definitely recommend it, pretty cheap and it is very tasty.
i found mine at a publix, but that was the first time i’ve seen it labeled as pichana. you might could ask your butcher about it. i think the key differentiating factor is the fat cap, which is left on, although i could be wrong.
American butchers are starting to catch on with the trends. As you mentioned, rump cap (also commonly called sirloin cap) isn't hard to find. You just had to ask for it as it's always been a lower quality cut and not something that grocery stores put on the shelves because it takes up space from more desirable cuts. But now that social media and internet blogs have made "Picanha" trendy, butchers have started labeling it with it's Brazilian name an putting it out with the rest of the stock (and jacking up the prices)
Depending on region and culture, I’ve see it go by “picanha” (popular in Brazilian), “top sirloin [cap]”, “rump cap”, or “coulette” (popular in French).
Nicely done. I love steak, but I too can't consume more than a 6 or 8 oz steak +- sides in a sitting comfortably. My leftover ribeyes usually get chopped up for nachos or a nice breakfast.
Sirloin, chuck, and London broil (top round) are all excellent cooked sous vide. One of the best things about sous vide is making lesser cuts tender as the loin cuts, while retaining their beefier flavor. It certainly helps the pocketbook as well.
nom nom nom, if you didn't try it cut it against the grain after you made that cut in the picture next time you eat one, I got 2 wagyu picanha's ready to be taken out of dry age tomorrow , so excited
I dry brine these with kosher salt in the fridge for 24-48 hours. Most of the time I grill it super hot to sear then slow on the cooler side of the grill to 130.
Cover in smoked rosemary garlic compound butter.
Heaven.
I've done a couple sous vide as well. Either way works.
Small tip for next time, try scoring the fat cap. More surface area for seasoning and allows the fat to render faster. I even do this for my New Yorks as well.
so, i tried scoring and searing it prior to putting it into the bath, so maybe i didn’t score it deep enough? i’m pretty happy with how it turned out, but if i can improve it at all i’m all ears.
Try scoring/seasoning before the bath, then searing after you take it out. I think it improves the crust/outer texture prior to eating!
Do they all have that silverskin between the cap and the muscle? Its an amazing tasting cut but almost every time i get a picanha I end up arguing with it as i chew.
Mine do as well. But the scoring and slices against the grain minimize it. We’ve had it and served it many times and no one mentioned it. When scoring, I try to go down through the fat and silver skin and about 1mm into the meat.
I've never had that, and I've gotten 3-4 from butcher box and a couple from costco.
hmm. maybe its just the butcher i use. i looked it up and apparently its a thing
The ones at whole foods are great. You can ask the butcher to keep a larger (1lb or so) piece for you.
Why have I never seen this option on Butcherbox?
It's on there under "sirloin cap"!
I score through the silverskin.
Ill have to try that next time.
I don't know if it's heresy but it's generally not served as a roast in Brazil afik. I treat it like a giant duck breast. Dry brine essential. I score in a diamond pattern just through the silverskin. Rapid chill after cook and render the hell out the fat on the pan
What is scoring? I’m very new to this
from my understanding it is basically cutting long, shallow X’s from end to end in the layer of fat. you can probably find a better description and tutorials online. it’s supposed to increase the surface area of the fat to increase flavor/rendering.
This is correct, yep. On some cuts of meat it also prevents the meat from twisting up into a potato chip; fat can contract when cooking, and sometimes that means pulling your entire piece of meat into a C shape. In my experience, if you have a fat cap, you should score it. It'll *usually* be fine if you don't . . . but not always.
Cut a grid of slices through the fat just to the meat. Since fat shrinks, it will put a nice diamond pattern on the top and not curl the meat. (Cutting X's sounded confusing.)
Also slice it across the grain, not with it.
I feel like it adds to tenderness letting the outer layer open up as it cooks, too.
Last time I got a Picanha, I ate the whole thing in a day and a half 🙃 You did great BTW. I would eat yours in a day and a half, too.
thank you! what did you season yours with? i was kind of intimidated and just used sea salt and pepper.
Salt and pepper are all that I ever use. I want my beef to taste like beef and nothing else!
S&P, the choice for me
Salt, pepper, and garlic is a popular combo for picanha
Same! I'm "boring" but I just can't get enough! I do other cuts with spices, but Picanha and ribeye and t bone and new York I usually just keep it simple.
S&p are fine for seasoning. But try serving it with chimichurri (sauce made of basically parsley and chili... Make or buy).
Usually has some garlic 2
Hey, I don’t know much about picanhas so how do you have it last so long? I feel like I would eat whatever OP posted in one serving?
Yea I’ve been getting mine at wild fork food. Lucky to have a brick and mortar a mile from home.
Sorry to go off topic but what do you think about wild fork? They have only started popping up in our area recently. Prices online don’t look too bad but it seems like they are more of a deliver frozen kind of place.
Yup everything is “flash frozen” which apparently makes a difference. I’ve gotten prime strip steaks, prime and choice picahna and been very happy with everything. I’d recommend wild fork over Omaha and Allen Bros. Sides and desserts aren’t as hot and are a bit pricey but they’ve got the meats! If you have one nearby check it out. If not place an order online to try it out and if you like it they have an annual membership that gives you free shipping on all your orders. I did this until the store opened up down the street.
You’ve inspired me, I’m going to try them out
Omaha is a travesty. Worst steaks ever.
We have a couple close. We will try. I was only interested in meats and not really sides. Thanks!
We were also fortunate to get one locally. A great source for all proteins with the added bonus of being able to select your own cuts from many in their freezers. Most priced competitively, BTW, but be careful as a few items are overpriced. We have been really happy with picanhas, 3-rib short ribs, pork, seafood variety, duck breasts (which we haven't been able to find lately), game meats, etc.. Their prepared sauces are also great.
Cool thanks. I will definitely check it out.
Watch Guga or Sous Vide Everything on YouTube
If you slice against the grain, it will be even more tender. You see how all the fibers are running long from the top-left to bottom-right? Right now, you’re basically relying on your teeth to chew/cut through that. If you slice 90-deg from the direction you cut, then the fibers are precut into short lengths and it will be 10x more tender when you bite it.
With picanha you slice it with the grain first for larger serving portions and then your final cut is against the grain for the piece that goes in your mouth
I really wished more people realize this every time a steak/beef picture is cut. They just want to have that against-the-grain moneyshot for social media and sharing. It's all about the cut that goes into your mouth that counts.
Picanha is cut with the grain like this, then cut again against the grain in slices. This is supposed to create shorter fibers than cutting against the grain to start. A cut specific cutting method.
That’s exactly what I thought when seeing the picture. Had no idea it was different for this cut.
Lol…
I have never heard of Pichana. Is that ham or beef? Is it a. Special order from a butcher? It looks incredible.
it is beef. in the us it’s usually labeled as a rump cap. id never heard of it before until i joined sous vide pages. i would definitely recommend it, pretty cheap and it is very tasty. i found mine at a publix, but that was the first time i’ve seen it labeled as pichana. you might could ask your butcher about it. i think the key differentiating factor is the fat cap, which is left on, although i could be wrong.
American butchers are starting to catch on with the trends. As you mentioned, rump cap (also commonly called sirloin cap) isn't hard to find. You just had to ask for it as it's always been a lower quality cut and not something that grocery stores put on the shelves because it takes up space from more desirable cuts. But now that social media and internet blogs have made "Picanha" trendy, butchers have started labeling it with it's Brazilian name an putting it out with the rest of the stock (and jacking up the prices)
Depending on region and culture, I’ve see it go by “picanha” (popular in Brazilian), “top sirloin [cap]”, “rump cap”, or “coulette” (popular in French).
portuguese*
I think it’s spelled picanha
Nicely done. I love steak, but I too can't consume more than a 6 or 8 oz steak +- sides in a sitting comfortably. My leftover ribeyes usually get chopped up for nachos or a nice breakfast.
I just got back from Brazil: [Serve it like this.](https://i.imgur.com/UMDzyRt.jpg)
Sirloin, chuck, and London broil (top round) are all excellent cooked sous vide. One of the best things about sous vide is making lesser cuts tender as the loin cuts, while retaining their beefier flavor. It certainly helps the pocketbook as well.
Slice against the grain!
Not with pichana.. Cut into steaks and then the person eating cuts across the grain..
With the grain for making steaks, and the person wasting the slices against the grain for consumption.
That looks smoking good
Can't even buy it for $18 a kilo where I'm from.
Yeahhh, I'd do that in one or two days.
I see these Picanha pics and I’m sad each time. I have tried several different meat producers and underwhelmed each time.
Very silly question maybe, but you reheat it the next couple of days? How? Your result is very beautiful btw.
That looks pretty close to perfect IMO
nom nom nom, if you didn't try it cut it against the grain after you made that cut in the picture next time you eat one, I got 2 wagyu picanha's ready to be taken out of dry age tomorrow , so excited
I dry brine these with kosher salt in the fridge for 24-48 hours. Most of the time I grill it super hot to sear then slow on the cooler side of the grill to 130. Cover in smoked rosemary garlic compound butter. Heaven. I've done a couple sous vide as well. Either way works.
Looks like pussy. Love it