- SCORE+84
- desreebe
- Banned
- Nov 11, 2021
- 49 posts
- 186 upvotes
- jucadrp
- Newbie
- Nov 9, 2021
- 15 posts
- 20 upvotes
Pro tips from a Brazilian guy:
Each picanha should weight no more than 1.5kg, unless it's fancy stuff like wagyu (that could go up to 2.5kg). So for a pack of two, you should get no more than 3kg. Anything over that would be considered a more chewy part of the sirloin and it's not good. Cut should end on the 3rd vein (Minute 3 of this video:
You should look for a reasonable fat cap, but not overly excessive. Look at the video above.
Ideal steak is 2 inches and better fire grilled. Pan seared on cast iron with garlic butter a close second.
Steaks needs to be cut against the grain. Should look like this: https://i.ytimg.com/vi/M8ZAxDelSRM/hqdefault.jpg. The bottom smaller cuts should be on the thicker part of the picanha. The one in the picture it's called a "right side" picanha, the "left side" the smaller cuts would start at the other side of the base of the triangle, because that's where the thicker fat cap would be.
Each picanha should weight no more than 1.5kg, unless it's fancy stuff like wagyu (that could go up to 2.5kg). So for a pack of two, you should get no more than 3kg. Anything over that would be considered a more chewy part of the sirloin and it's not good. Cut should end on the 3rd vein (Minute 3 of this video:
You should look for a reasonable fat cap, but not overly excessive. Look at the video above.
Ideal steak is 2 inches and better fire grilled. Pan seared on cast iron with garlic butter a close second.
Steaks needs to be cut against the grain. Should look like this: https://i.ytimg.com/vi/M8ZAxDelSRM/hqdefault.jpg. The bottom smaller cuts should be on the thicker part of the picanha. The one in the picture it's called a "right side" picanha, the "left side" the smaller cuts would start at the other side of the base of the triangle, because that's where the thicker fat cap would be.
- kamishiro
- Jr. Member
- Mar 3, 2009
- 132 posts
- 100 upvotes
- Toronto
Time to dry age this baby in peanut butter
- filthyanimal
- Newbie
- May 5, 2020
- 83 posts
- 52 upvotes
Cap steak is quite pricey, I don't think they have it here in Canada. They sell them in the US costco and last I checked it was a pack of 2, roughly a pound piece and it was like almost $60 cdn for the pack. They taste terrific though. Tenderloin is terrible. Im not sure why its so over priced
- filthyanimal
- Newbie
- May 5, 2020
- 83 posts
- 52 upvotes
Thrifys every so often has Top Sirloin cap for sale (they just advertise top sirloin but the cap is also same price), like maybe every 3 weeks for 7.99$ an lb so the price isn't exactly a door crasher, plus you can get the butcher to custom cut it for you. The costco ones are usually one big pieceJeebusIron wrote: ↑ Picked up 2 at Vancouver location, still about 6 left.
- filthyanimal
- Newbie
- May 5, 2020
- 83 posts
- 52 upvotes
I primarily eat bone in prime rib and picanha is quite a nice change. Picanha, if cooked right is very delicious. Cook it till its in the border over rare- med rare and rest that thing wrapped in foil for 10 minutes, damn its good. It can get really tough though if its cooked wrong since theres not much marbling inside, but what stands out is the deep beefy flavor in comparison to prime rib. I get my butcher to custom cut me an inch and a half steaks untrimmed, so depending on the cow, theres fat on both sidesdanfromwaterloo wrote: ↑ I have turned so many people on to this steak. It is truly every day steak. The price is great and the flavour is amazing. If you go to Costco and buy a ~$50 package of the top sirloin, whole, you can pretty easily carve it up into 15-20 steaks. Not little tiny steaks either. Substantial steaks for $3 a pop. Before you grill it or sear it, make sure you salt it well on either side and leave it to sit room temperature for at least a half hour. Then, season and grill/sear.
BTW, the giant cap of fat? Leave it on the steak. When it cooks, it doesn't turn into gristle, this cut of steak turns into a butter that is like bacon. It's actually the best part of the whole steak. Trust me. Try it.
- filthyanimal
- Newbie
- May 5, 2020
- 83 posts
- 52 upvotes
very good value. An underrated one too is blade steak, but its hit or miss. Sometimes you'll see a very marbly cut and its delicious if its cooked perfect. But its few far in between finding a really great cutConsequence wrote: ↑ Best value for beef in my opinion.
- Gutty96
- Deal Guru
- Jun 24, 2006
- 11783 posts
- 5704 upvotes
Ohhhh..... One or my favorite cuts.
I'll just leave these here.
I'll just leave these here.
- muffin4life
- Deal Addict
- Jun 4, 2012
- 3772 posts
- 3225 upvotes
- LscAndrew
- Newbie
- Nov 17, 2010
- 52 posts
- 30 upvotes
Picanha is different from other steaks. Always cut it with the grain so you will be cutting against the grain on your plate! Also remember to cut the silver skin off.
Last edited by LscAndrew on Jan 17th, 2022 1:23 pm, edited 1 time in total.
- mackenzie77
- Newbie
-
- Apr 6, 2009
- 30 posts
- 1 upvote
Must be time to go to bed. Was intrigued and excited to see that Costco was selling piranha....
- EddieMonton
- Newbie
- Nov 25, 2020
- 96 posts
- 68 upvotes
excellent video. I find the Costco ones not well trimmed as the ones shown in the video (or those we can buy back in Brazil), and sometimes the fat layer is inconsistent, but the meat is still pretty good and for the price, it can't be beaten.jucadrp wrote: ↑ Pro tips from a Brazilian guy:
Each picanha should weight no more than 1.5kg, unless it's fancy stuff like wagyu (that could go up to 2.5kg). So for a pack of two, you should get no more than 3kg. Anything over that would be considered a more chewy part of the sirloin and it's not good. Cut should end on the 3rd vein (Minute 3 of this video:
You should look for a reasonable fat cap, but not overly excessive. Look at the video above.
Ideal steak is 2 inches and better fire grilled. Pan seared on cast iron with garlic butter a close second.
Steaks needs to be cut against the grain. Should look like this: https://i.ytimg.com/vi/M8ZAxDelSRM/hqdefault.jpg. The bottom smaller cuts should be on the thicker part of the picanha. The one in the picture it's called a "right side" picanha, the "left side" the smaller cuts would start at the other side of the base of the triangle, because that's where the thicker fat cap would be.
I had a butcher in Calgary cut those for me a couple of times in the past, prime 'Berta beef, had to explain how to cut it (I wish I had that video) but always turned out pretty well. Only downside is that they would often refuse to do more than one, for each picanha (1.5 kg) they ended up with 10+kg of other steaks to sell.
- RossC77290
- Newbie
- Aug 21, 2018
- 53 posts
- 116 upvotes
Anyone find any in Toronto?
Whichever legends can make it out of their driveway of course today!
Whichever legends can make it out of their driveway of course today!
- WMPCOT
- Deal Addict
- Apr 26, 2013
- 3773 posts
- 3527 upvotes
- Toronto
You can call them and ask. Queensway usually has it, as do the ones in Mississauga.RossC77290 wrote: ↑ Anyone find any in Toronto?
Whichever legends can make it out of their driveway of course today!
- danfromwaterloo
- Deal Guru
-
- Sep 14, 2003
- 10777 posts
- 792 upvotes
- Mississauga
Most of the west end Costcos have it. I've seen it in Etobicoke, Brampton, Mississauga (Dixie/Dundas) and Mississauga (Laird). It's usually about $45-50 for two in a pack.RossC77290 wrote: ↑ Anyone find any in Toronto?
Whichever legends can make it out of their driveway of course today!
4chan melts your brain.
- razrsharp
- Deal Addict
- Feb 19, 2008
- 3084 posts
- 2101 upvotes
My vote would be for Entrana. Can be difficult to cook, but once you get that perfect cut and slow-charcoal cook that bad boy to perfection IMO it's got a far better flavour than even ribeye, for a fraction of price. mmmmmmnConsequence wrote: ↑ Best value for beef in my opinion.
- d_source
- Deal Addict
- May 12, 2010
- 2352 posts
- 687 upvotes
- Vaughan
Is this regular price or is it discounted? Love this and always grab it when I'm out.
- WMPCOT
- Deal Addict
- Apr 26, 2013
- 3773 posts
- 3527 upvotes
- Toronto
Slow?
I cook this on very high heat (lump charcoal) always comes out nice and tender. I do leave the membrane on though, so crispy and crunchy when you do it on high. Price wise its slowly been climbing and I can only find it at $10.99lbs.
Last edited by WMPCOT on Jan 17th, 2022 3:28 pm, edited 1 time in total.
- razrsharp
- Deal Addict
- Feb 19, 2008
- 3084 posts
- 2101 upvotes
Well slow relatively speaking. I try to find the thickest cuts possible, sear over coal and slow down the cooking as much as possible to get that beef nice and tender. I get what you're saying tho - it's not like slow cooking ribs or pulled pork, it's just slow for steak lol
- WMPCOT
- Deal Addict
- Apr 26, 2013
- 3773 posts
- 3527 upvotes
- Toronto
Okay I get you now. I'm more of a high heat and cook it the same amount as any other steak. Do you leave the membrane on? If not give that a try once. I know most people remove it for some reason here but if you're in Argentina or Uruguay it's always left on for that crunch!
The cut is also great for tacos!