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Old 04-10-2018, 07:32 AM   #1
Smokey-T
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Default In Search of the Illusive Picanha (in the US)

After watching several FANTASTIC videos on YouTube on the Brazilian cut of beef called Picanha, i find myself struggling to find it in Central PA. I have called four butchers with no success. Either not interested, or say it is same as Tri-tip (NOT), or saying they would need to order a case, which is like 80lbs.

I have used all the US terms I could find: rump cover, rump cap or coulotte, Sirloin cap, etc.

Anyone on the East Coast have any luck? Any recommended, reasonable online options? Is it really that good compared to ribeye, filet, etc?

Thoughts?

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Old 04-10-2018, 07:39 AM   #2
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Someone's gotta be able to cut it for you, a butcher that breaks down whole cows should be able to do it no problem. I too had issues with the whole "same thing as tri tip" or "I don't know what that is" things but I finally found a local butcher that will cut them for me. Not only that, but their beef is all dry aged and the price I get it for is
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Old 04-10-2018, 07:53 AM   #3
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They carry it in the RD in Capitol Heights MD - just bought a case this past weekend.

Not sure how far you're willing to travel though...
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Old 04-10-2018, 07:55 AM   #4
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SudsandSwine - My challenge is I am in Central rural PA, not a larger metro area like Kansas City. I don't think we have any butchers that break down their own. Everything is cryo delivered. Probably closest I could come is a complete sirloin and cut it myself, but that is a lot of extra "other" meat.
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Old 04-10-2018, 08:01 AM   #5
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Theres a RD in Harrisburg. They can def order it for you and its a lot closer than coming down to MD. If youre a KCBS member you get unlimited day passes to RD.
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Old 04-10-2018, 08:10 AM   #6
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Quote:
Originally Posted by Smokey-T View Post
SudsandSwine - My challenge is I am in Central rural PA, not a larger metro area like Kansas City. I don't think we have any butchers that break down their own. Everything is cryo delivered. Probably closest I could come is a complete sirloin and cut it myself, but that is a lot of extra "other" meat.
I kinda figured it'd work the opposite way....the rural butchers would do more in-house and have less packaged options, whereas the large cities have Sysco trucks everywhere delivering packaged food. Keep trying, I'm sure you'll find it.
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Old 04-10-2018, 08:26 AM   #7
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Unfortunately the large slaughter houses have driven out all the small local shops.
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Old 04-10-2018, 10:37 AM   #8
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Any Brazilian market, I am lucky and be at one or three in ten minutes.
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Old 04-10-2018, 11:17 AM   #9
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Quote:
Originally Posted by sudsandswine View Post
I kinda figured it'd work the opposite way....the rural butchers would do more in-house and have less packaged options, whereas the large cities have Sysco trucks everywhere delivering packaged food. Keep trying, I'm sure you'll find it.
Nope, most medium/small towns don't have real butchers any more. It's an artisanal thing now....

We have a place called The Butcher Shop and I'm 99% sure they don't even do any whole-animal butchering.
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Old 04-10-2018, 11:17 AM   #10
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Print out https://en.wikipedia.org/wiki/Picanh...uts_Brazil.svg and take it to your butcher.
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Old 04-10-2018, 11:57 AM   #11
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Some info here:

https://barbecuebible.com/2016/08/09...icanha-part-1/

He suggested
“Whole Foods market usually has untrimmed top sirloin in stock.” But other than that or Amazon at $25.00 lb I’ve

https://www.amazon.com/USDA-Choice-B...ywords=Picanha

https://www.amazon.com/Choice-Picanh...ywords=Picanha
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Old 04-10-2018, 12:19 PM   #12
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By the rump cap or sirloin cap and cut it yourself. Hell I've seen Aldo have the sirloin cap for 3.99lb.
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Old 04-10-2018, 12:21 PM   #13
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I'm lucky enough to have a South American market nearby and I can get picanha easily. They get theirs from IBP. It seems that the ones that are under 2.5# cook up the best and are more tender, whether you cook them whole or cut up and put on the rotissirie - don't get me wrong though - the bigger ones are very good as well. One thing I can pretty much guarantee - once you find some and cook it up, you'll be glad you did. Picanha has been a big favorite around casa de gtr for a while - esp. on a nice baguette with chimichurri. Probablly my favorite cut of beef these days.
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Old 04-10-2018, 12:33 PM   #14
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Quote:
Originally Posted by NCGrimbo View Post
Print out https://en.wikipedia.org/wiki/Picanh...uts_Brazil.svg and take it to your butcher.
The cut most American butchers will probably know is "NAMP 184D", if they don't know it by the other handful of commonly known names...NAMP standing for "National Association of Meat Purveyors". Giving this code was what finally got me through to someone, guessing they had a chart to refer to.

http://www.beeffoodservice.com/recipecut.aspx?id=200
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Old 04-10-2018, 02:17 PM   #15
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Quote:
Originally Posted by sudsandswine View Post
The cut most American butchers will probably know is "NAMP 184D", if they don't know it by the other handful of commonly known names...NAMP standing for "National Association of Meat Purveyors". Giving this code was what finally got me through to someone, guessing they had a chart to refer to.
Isn't the problem that the US butchering standard cuts the Picana into two different cuts of meat? I know I saw it at Whole Foods last week.

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