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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-17-2013, 05:58 PM   #1
Smoothsmoke
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Default 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.




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 at 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!!!
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Unread 04-17-2013, 06:03 PM   #2
Dirtbuddy
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Nice!

What happens now to it?!?!?! Need moar pics!
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Unread 04-17-2013, 06:03 PM   #3
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Oooh...thanks! What do you do with the rest of the cut?
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Unread 04-17-2013, 06:11 PM   #4
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Quote:
Originally Posted by chicagokp View Post
Oooh...thanks! What do you do with the rest of the cut?
One part gets cut into medallions, the rest steaks. Thanks!
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Unread 04-17-2013, 06:14 PM   #5
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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.
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Unread 04-17-2013, 06:39 PM   #6
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Oh, that is a a great tutorial, I look forward to your next one on the tri-tip

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.
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Unread 04-17-2013, 07:20 PM   #7
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Thanks. That was a great tutorial!
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Unread 04-17-2013, 07:33 PM   #8
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Quote:
Originally Posted by landarc View Post
Oh, that is a a great tutorial, I look forward to your next one on the tri-tip

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.
Yup, reverse sear, santa maria, that all works. Just dont take it past medium rare.
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Unread 04-17-2013, 07:49 PM   #9
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Quote:
Originally Posted by Gore View Post
Wow, that's a great price on a sirloin roast! We never get those at our local Costco.
Thanks for the tutorial.
Ask the meat clerk. Around here, both Sam's and Costco slice the whole top sirloin into steaks to sell. They are usually happy to weigh a whole one up to sell.

I have never seen them out in the case.
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Unread 04-17-2013, 07:53 PM   #10
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Nice post thanks for the pics!
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Unread 04-18-2013, 07:39 AM   #11
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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.
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Unread 04-18-2013, 07:51 AM   #12
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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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Unread 04-18-2013, 10:32 AM   #13
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Quote:
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!
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Unread 04-18-2013, 10:37 AM   #14
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Great tutorial Thanks
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Unread 04-18-2013, 10:56 AM   #15
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Great post, thanks for sharing!
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