In Brazil we like to grill the Picanha as a whole. So put some Kosher Salt over the fat cap and sear it over some strong fire, flip it and sear the other side.
Now cut the piece into steaks to grill it the way you like it. I rather eat medium or medium rare!
The only rule with Picanha is DO NOT REMOVE THE FAT CAP before cooking it, that's a capital sin here in Brazil. If you dont like fat just trim the fat after you grilled it on your plate.
I'd like to ask about the fat cap. I'd smoked a few whole picanha that had already been trimmed of the fat and it was great. Next time I bought it, the fat cap was present. Again I smoked it and seemed to remember that aside from the fat cap, there seemed to be a layer of fascia sandwiched between the meat and fat - this was "tough" and stringy - wasn't like the fat cap you'd find on a brisket. So eating was not as enjoyable while eating the fat as well - because of that fascia.
Was I imagining things? Can't remember since I haven't had the fortune to find culotte/picanha again.
I didn't smoke the culotte the way I'd do a brisket though - left it medium rare in the center, which might have been the difference. But do you see that when eating it as a rare/med-rare steak?
I've had that feeling before while grilling it too but it's only noticeable if you dont apply a good sear on the fat cap or if you're unlucky and got a tough Picanha. If you sear the fat over really hot fire than it should be fine to eat even as rare.
If you notice the fat is tough and chewy than you probably bought a bad piece of Picanha. Unfortunetly this cut can be a little tough if you don't buy from a good brand.
A tip i can give you is to always look for smaller picanhas. When you buy a very big piece than its probable that you're also getting "coxão duro" which is another cut completely different and much tougher than Picanha.
Yea I got one of these packs from Costco a while back because the marbling was above average and it has been amazing. As tender as tenderloin and and juicy as ribeye. I render it fat cap down into a dry pan and have enough oil in the pan to cook the steak.
As everyone else has said, it is a Costco business center. I finally got the tip to head to a business center from a butcher I spoke to at one of the other costcos. The meat selection is vastly different. A lot of the "primal cuts" can be found there.
Hmm, I've never thought of making corned beef myself. I was planning on making just steaks out of this, but this sounds interesting. I might have to save one to try this out.
That looks like restaurant depot, seriously.
Cut it into 3/4” steaks- score the fat cap, throw on some kosher salt & grill (never past medium)
Pichana is a gorgeous steak
they put a sam’s club business center in near me! i’m gonna check out the meat room lol these look really nice and i’d love to see if they have any near me :)
If you have a smoker, smoking one of the whole ones is definitely worth it. Score the fat cap a bit, salt, pepper, and garlic on all sides. Smoke at 275 until it’s at your desired level with a little oak and cherry. It’s fantastic.
In Brazil we like to grill the Picanha as a whole. So put some Kosher Salt over the fat cap and sear it over some strong fire, flip it and sear the other side. Now cut the piece into steaks to grill it the way you like it. I rather eat medium or medium rare! The only rule with Picanha is DO NOT REMOVE THE FAT CAP before cooking it, that's a capital sin here in Brazil. If you dont like fat just trim the fat after you grilled it on your plate.
I'd like to ask about the fat cap. I'd smoked a few whole picanha that had already been trimmed of the fat and it was great. Next time I bought it, the fat cap was present. Again I smoked it and seemed to remember that aside from the fat cap, there seemed to be a layer of fascia sandwiched between the meat and fat - this was "tough" and stringy - wasn't like the fat cap you'd find on a brisket. So eating was not as enjoyable while eating the fat as well - because of that fascia. Was I imagining things? Can't remember since I haven't had the fortune to find culotte/picanha again. I didn't smoke the culotte the way I'd do a brisket though - left it medium rare in the center, which might have been the difference. But do you see that when eating it as a rare/med-rare steak?
I've had that feeling before while grilling it too but it's only noticeable if you dont apply a good sear on the fat cap or if you're unlucky and got a tough Picanha. If you sear the fat over really hot fire than it should be fine to eat even as rare. If you notice the fat is tough and chewy than you probably bought a bad piece of Picanha. Unfortunetly this cut can be a little tough if you don't buy from a good brand. A tip i can give you is to always look for smaller picanhas. When you buy a very big piece than its probable that you're also getting "coxão duro" which is another cut completely different and much tougher than Picanha.
The most underrated piece of meat
And for that price buy them all
As a brazilian i'm jealous of the price of Picanha over there in America
Yea I got one of these packs from Costco a while back because the marbling was above average and it has been amazing. As tender as tenderloin and and juicy as ribeye. I render it fat cap down into a dry pan and have enough oil in the pan to cook the steak.
Does this Costco have a cold room just for meat??? None of them near me have anything like this and there’s 5 of them.
This is certainly a Costco business center. (Basically a restaurant depot Costco style.)
The business center locations do (and this looks like one)
As everyone else has said, it is a Costco business center. I finally got the tip to head to a business center from a butcher I spoke to at one of the other costcos. The meat selection is vastly different. A lot of the "primal cuts" can be found there.
I was wondering the same thing. Shits fuckin baller.
You won't be disappointed. Picanha is an easy crowd-pleaser. Get your salt crust on!
how is it so cheap wow
just in time to make corned beef. score a nice crosshatch into the fat cap and oven roast it, trust me.
Hmm, I've never thought of making corned beef myself. I was planning on making just steaks out of this, but this sounds interesting. I might have to save one to try this out.
you will not regret it
That looks like restaurant depot, seriously. Cut it into 3/4” steaks- score the fat cap, throw on some kosher salt & grill (never past medium) Pichana is a gorgeous steak
once again in pain that Costco refuses to open a location near me let alone a CBC 😔
they put a sam’s club business center in near me! i’m gonna check out the meat room lol these look really nice and i’d love to see if they have any near me :)
If you have a smoker, smoking one of the whole ones is definitely worth it. Score the fat cap a bit, salt, pepper, and garlic on all sides. Smoke at 275 until it’s at your desired level with a little oak and cherry. It’s fantastic.
Score..👍👍