Picanha

[Duke]

That is funny! 

[Eastex]

Thats a great video on trimming the steak from the whole top sirloin, makes me want to go back to school and become a butcher

[SmoothSmoke]

Just picked up a whole block of sirloin.  I'll try to post a tutorial of how to separate the picahna.

Sent using Tapatalk 2

[Duke]

Can't wait!

[SmoothSmoke]

I'd like to share with you all on how to cut a picanha from a whole top sirloin block.  It is quite easy to do.  The picanha is the rump cap also known as sirloin cap, NAMP184D.




Top view


Here you can see the picanha. It is the lower muscle with the fat cap on bottom.


Very easy to separate.


Follow your knife down the natural seam.


This is how it looks when you get to the end.  Their is a thick layer of fat the end.  That is where you cut to separate the picanha from the rest of the block.




bottom view




Trim the thick layer of fat that separated the picanha.


Here is is cleaned up. Removed all the silver skin, fat etc.


Sliced against the grain about an inch and a quarter thick.


Ready for the skewers!!!

[Duke]

Darn nice job! Please share the cook, seasonings and all.

[pbe gummi bear]

How did it go, smooth? What did you do with the rest of the meat?

[SmoothSmoke]

How did it go, smooth? What did you do with the rest of the meat?

Went great check it out!

http://weberkettleclub.com/forums/food-pr0n/brazilian-bbq-picanha/

The rest was sliced into steaks and medallions....like a tenderloin.
Sent using Tapatalk 2

[Hambone1950]

Found this on the net....

What is a picanha? In American butcher-lingo it has been tragically baptized the "rump cap". It is a triangular cut from the top of the, that's right, rump region of the cow, and just like our rumps, it has a beautiful layer of fat.  It is not a muscle that moves much during the animal's life, and so, remains tender.  The picanha's blanket of fat lends the meat flavor and juiciness while protecting it from human error that may occur during grilling.  And because it is little known in North America and Europe, a picanha is a relatively cheap and plentiful national secret. Oops. Did I just say something I shouldn't have?

[Prof.]

Hi all, that's mine picanha recipe
http://weberkettleclub.com/forums/other-recipes/picanha-kit-rotisserie/
Thanks for watching..

[clmsnpaul]

I cooked a picanha a couple weeks ago and it turned out fantastic.  Rubbed it with some salt, pepper, and garlic salt then threw it on the WSM with a chunk of hickory at about 300 until it got to an IT of 125 (about an hour and a half).  I preheated the gasser as hot as I could get it and threw the picanha on there for a few minutes per side for a nice reverse sear.  Pulled it off, let it rest 15 minutes, and sliced thin as I could with a knife.  Served on ciabatta bread with a homemade onion sauce.  It was quite a sandwich