Picanha

[jacoblee]

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[Duke]

Ha!    asking a gran you would think!

[Duke]

Hey Smooth, how about helping us figure out exactly how to either buy it and how to ask for it? I have read it's rump meat and think If I was to buy the right cut I could trim it myself. I want to give churrasco a shot.

[SmoothSmoke]

I asked the butcher for "top sirloin cap".  That is picanha.  But he needs to know how to trim it off the whole top sirloin.  I'm sure you can get the whole top sirloin block at Costco or Smart & Final.  I just dont know how to trim the picanha part off of it. 

http://boboros.com/meatfaqs/meatfaqs-048-sirling-cap.htm



Should look like this, triangular shape. 


I'm going to print this picture and take it to my butcher today. 

[Duke]

I am going to see if I can get J. Beisinger to chime in and help us here.

I can't find his email now. Is anyone here a member at the tvwb anymore? Can you PM him and show him this thread? Or maybe just have him email me?

[SmoothSmoke]

I have my "picanha" at home now.  Looks a bit different than some photos that I've seen.  Not sure if it's the right or wrong cut.   

This is mine


Looks different than the picture I attached earlier and others that I've been looking at.   But it looks the same as this one below. 


Found that image here.
http://mybestcooking.blogspot.com/2012/04/picanha.html

Mine also looks the same as the one in this tutorial. 
http://www.youtube.com/watch?v=I2dVuQ1n2Y8

[SmoothSmoke]

Looks like it is the real deal!

Sliced up ready for the skewers!  Only problem is that the kefta skewers aren't showing up till Friday! 

[1buckie]

   

This is one of the top three fun threads of the month.......

I can "see" the cut now.......

A whole top is 180 degrees on the big end, a big half circle arc......

This is either side of the center, cut lengthwise, with the grain............

A lot of times when you see regular tops, they're sort of square to a bit rectangular, that's the center part cut out........

This should be spectacular, done like the video, simple & fast, very yummy.......

Well, whatcha gonna do about cookin' it?

wait?

[Duke]

Fridays perfect. The thread AJ posted says to age it. Where did you find that churrasco sal?

[SmoothSmoke]

The photo with the salt is not mine.  That's the one I found that looks like mine.  My pictures are the ones with the white butcher paper. 

Ok guys, keep this top secret, but now I found out how to butcher the picanha from a whole top sirloin block.

Video below.  It is stupid easy.  The whole block is made up of 3 muscles. 

1.  Mouse muscle
2.  Center muscle
3.  Cap (picanha) (biceps femoris)

http://www.youtube.com/watch?v=jwXOSEMsaPU

[Duke]

Great video! So if I was to ask for it I would just ask for the "top sirloin cap" then?

[1buckie]

The photo with the salt is not mine.  That's the one I found that looks like mine.  My pictures are the ones with the white butcher paper. 

Ok guys, keep this top secret, but now I found out how to butcher the picanha from a whole top sirloin block.

Video below.  It is stupid easy.  The whole block is made up of 3 muscles. 

1.  Mouse muscle
2.  Center muscle
3.  Cap (picanha) (biceps femoris)

http://www.youtube.com/watch?v=jwXOSEMsaPU

So it's not the way I thought......I thought they were cutting from the center only, nice research.....

[SmoothSmoke]

Buckie, this cut was a headache to find out the right translations!  Some were even calling it tri-tip!   

Duke, Yeah just ask for top sirloin cap.

If the butcher doesn't know what that is.  Then hit him with

NAMP 184D, rump cap, coulette, punta gorda, picaña, picanha

Just tried a sample on a cast iron pan.  It has great flavor, very beefy.  The brazilians got it right, all that is needed is salt, great flavor!  Just dont go pass medium rare. 

[Duke]

Buckie, this cut was a headache to find out the right translations!  Some were even calling it tri-tip!   

Duke, Yeah just ask for top sirloin cap.

If the butcher doesn't know what that is.  Then hit him with

NAMP 184D, rump cap, coulette, punta gorda, picaña, picanha

Just tried a sample on a cast iron pan.  It has great flavor, very beefy.  The brazilians got it right, all that is needed is salt, great flavor!  Just dont go pass medium rare.

Will do! It sounds great and is a must try now.

[SmoothSmoke]

My research is pulling up some crazy stuff. 

This dude got caught stealing 6 picanhas in Brasil.  Funny shit!!!

http://www.youtube.com/watch?v=WiqiIwHKbuY

Here he says he stole it, because he's allergic to other cuts of beef!!
http://www.youtube.com/watch?v=byDFGDWTDZY