How to cut a Picanha

Smoothsmoke · 04-17-2013, 05:58 PM

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!!!

Dirtbuddy · 04-17-2013, 06:03 PM

Nice!

What happens now to it?!?!?! Need moar pics!

chicagokp · 04-17-2013, 06:03 PM

Oooh...thanks! What do you do with the rest of the cut?

Smoothsmoke · 04-17-2013, 06:11 PM

Quote:

Originally Posted by chicagokp

Oooh...thanks! What do you do with the rest of the cut?

One part gets cut into medallions, the rest steaks. Thanks!

Gore · 04-17-2013, 06:14 PM

Wow, that's a great price on a sirloin roast! We never get those at our local Costco.
Thanks for the tutorial.

landarc · 04-17-2013, 06:39 PM

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.

martyleach · 04-17-2013, 07:20 PM

Thanks. That was a great tutorial!

Smoothsmoke · 04-17-2013, 07:33 PM

Quote:

Originally Posted by landarc

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.

realspaazz · 04-17-2013, 07:49 PM

Quote:

Originally Posted by Gore

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.

2tall · 04-17-2013, 07:53 PM

Nice post thanks for the pics!

Shooter1 · 04-18-2013, 07:39 AM

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.

SmokinJohn · 04-18-2013, 07:51 AM

Wow!

I always wondered where the Picanha came from (It's my favorite meat at a churrascaria).My mouth is watering already.

Smoothsmoke · 04-18-2013, 10:32 AM

Quote:

Originally Posted by Shooter1

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!

Big George's BBQ · 04-18-2013, 10:37 AM

Great tutorial Thanks

cowgirl · 04-18-2013, 10:56 AM

Great post, thanks for sharing!

04-17-2013, 05:58 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	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!!!

04-17-2013, 06:03 PM	#2
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Nice! What happens now to it?!?!?! Need moar pics! __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

04-17-2013, 06:03 PM	#3
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Oooh...thanks! What do you do with the rest of the cut? __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

04-17-2013, 06:14 PM	#5
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Wow, that's a great price on a sirloin roast! We never get those at our local Costco. Thanks for the tutorial. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

04-17-2013, 06:39 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-17-2013, 07:20 PM	#7
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Thanks. That was a great tutorial! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

04-17-2013, 07:53 PM	#10
2tall Got rid of the matchlight. Join Date: 03-26-12 Location: Albuquerque NM	Nice post thanks for the pics!

04-18-2013, 07:39 AM	#11
Shooter1 Full Fledged Farker Join Date: 10-19-10 Location: Lutz, Florida	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. __________________ 18.5 WSM 18.5 Jack Daniels OTS Weber Genesis

04-18-2013, 07:51 AM	#12
SmokinJohn Babbling Farker Join Date: 10-15-12 Location: Anaheim, CA	Wow! I always wondered where the Picanha came from (It's my favorite meat at a churrascaria).My mouth is watering already. __________________ Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller

04-18-2013, 10:37 AM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great tutorial Thanks __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

04-18-2013, 10:56 AM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great post, thanks for sharing! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/