View Single Post
Old 04-18-2013, 11:32 AM   #13
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

Originally Posted by Shooter1 View Post
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.
That's why I did this man. My local butcher charges $8/lb for this cut. Fark that!!! Picanha is quite hard to pinpoint as their are tons of misinformation that gets regurgitated throughout the web. Rest assured, this is it!
Smoothsmoke is offline   Reply With Quote