How to cut a Picanha
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.
http://i946.photobucket.com/albums/a...picanha1-1.jpg http://i946.photobucket.com/albums/a...e/picanha2.jpg Top view http://i946.photobucket.com/albums/a...e/picanha3.jpg Here you can see the picanha. It is the lower muscle with the fat cap on bottom. http://i946.photobucket.com/albums/a...e/picanha4.jpg Very easy to separate. http://i946.photobucket.com/albums/a...e/picanha5.jpg Follow your knife down the natural seam. http://i946.photobucket.com/albums/a...e/picanha6.jpg This is how it looks when you get to the end. Their is a thick layer of fat at the end. That is where you cut to separate the picanha from the rest of the block. http://i946.photobucket.com/albums/a...e/picanha7.jpg http://i946.photobucket.com/albums/a...e/picanha8.jpg bottom view http://i946.photobucket.com/albums/a...e/picanha9.jpg http://i946.photobucket.com/albums/a.../picanha10.jpg Trim the thick layer of fat that separated the picanha. http://i946.photobucket.com/albums/a.../picanha11.jpg Here is is cleaned up. Removed all the silver skin, fat etc. http://i946.photobucket.com/albums/a.../picanha12.jpg Sliced against the grain about an inch and a quarter thick. http://i946.photobucket.com/albums/a.../picanha13.jpg Ready for the skewers!!! |
Nice!
What happens now to it?!?!?! Need moar pics! |
Oooh...thanks! What do you do with the rest of the cut?
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Wow, that's a great price on a sirloin roast! We never get those at our local Costco.
Thanks for the tutorial. |
Oh, that is a a great tutorial, I look forward to your next one on the tri-tip :biggrin1:
That is the kind of post we need to see more of, maybe even add it to a Roadmap, how to find, cut, trim and prepare a cut of meat. BTW, you are far better than I am at getting off that silverskin. I would add, you do not need to steak and skewer this cut, if you don't have the skewers, you can smoke or reverse sear, even Santa Maria grill this cut of meat and it is terrific. |
Thanks. That was a great tutorial!
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I have never seen them out in the case. |
Nice post thanks for the pics!
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Great tutorial, I couldn't quite picture where this cut of meat came from. I have really been wanting to try picanha but am not having any luck. Now I just have to convince the wife to let me buy a whole top sirloin. Seems like a good price to me. :thumb:
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Wow!
I always wondered where the Picanha came from (It's my favorite meat at a churrascaria).My mouth is watering already. |
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Great tutorial Thanks
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Great post, thanks for sharing!
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