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I believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and result
If you don't mind me asking. What is the per pound price?
Quote from: Pappymn on May 21, 2016, 04:28:10 PMI believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and resultYup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tender
Quote from: Kona on May 21, 2016, 04:36:57 PMQuote from: Pappymn on May 21, 2016, 04:28:10 PMI believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and resultYup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tenderAre you talking about a cut of beef...or Pappy's thinkin' gizzard...? ( sorry Pap...I couldn't help it....)
Quote from: teesquare on May 22, 2016, 09:09:34 AMQuote from: Kona on May 21, 2016, 04:36:57 PMQuote from: Pappymn on May 21, 2016, 04:28:10 PMI believe that is a Brazilian cut that they serve in Brazilian steak houses. Great find and resultYup it's the top sirloin cap from the rump of the animal. It's not a muscle and barely moves which keeps the cut very tenderAre you talking about a cut of beef...or Pappy's thinkin' gizzard...? ( sorry Pap...I couldn't help it....) Steady.......I have pictures
Now, I have never heard of this cut, never tried it before but saw it in my meat market this morning and thought what the heck. OMG this cut is outstanding! I didn't know what to really do with it, it had a thick fat cap on one side which I had cut off. I rubbed it with kosher salt for a couple hours, then pepper, garlic and cayenne. Hung it till the internal temp hit 125. Pulled it and put in the grate and let the coals get nice and hot. Put it on the grate just to give the outside a little char. This piece of meat is one of the best cuts I have ever had. Very flavorful and tender!Congrats on a nice cook. As a fellow South Floridian, I bet you got that meat at Western Beef. Actually it is tri-tip but they prefer to sell it as Picanha. Price used to be around $6.99 a lb but they lowered it recently. I also prep with just salt, pepper and a little granulated garlic. This cut is so tender and flavorful, it doesn't need much
Quote from: Kona on May 21, 2016, 04:25:59 PMNow, I have never heard of this cut, never tried it before but saw it in my meat market this morning and thought what the heck. OMG this cut is outstanding! I didn't know what to really do with it, it had a thick fat cap on one side which I had cut off. I rubbed it with kosher salt for a couple hours, then pepper, garlic and cayenne. Hung it till the internal temp hit 125. Pulled it and put in the grate and let the coals get nice and hot. Put it on the grate just to give the outside a little char. This piece of meat is one of the best cuts I have ever had. Very flavorful and tender!Congrats on a nice cook. As a fellow South Floridian, I bet you got that meat at Western Beef. Actually it is tri-tip but they prefer to sell it as Picanha. Price used to be around $6.99 a lb but they lowered it recently. I also prep with just salt, pepper and a little granulated garlic. This cut is so tender and flavorful, it doesn't need muchI did get it at western beef, it is a form of tri tip but it's the top sirloin and not the bottom like the usual tri tip steak. I read it's commonly confused. It had almost a half inch of fat cap on one side of it that I cut off.
