Another Beef Picanha!

[Kona]

God I love this cut!






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[Savannahsmoker]

That looks good enough to eat by itself without side.

[tomcrete1]

Outstanding! That  will make a great Sandwich!

[Kona]

Outstanding! That  will make a great Sandwich!

I'm dying to get a deli slicer. I'd love to slice this thin

[Big Dawg]

I have been looking and looking for that cut, where do you get it?





BD

[JimmyV]

In the US they are typically referred to as sirloin cap or coulotte steak if it has been cut down to smaller portions. The restaurant i work at used to serve them for our bistro steak option.

[Pappymn]

Boy I wish I could get those.

[Kona]

I have been looking and looking for that cut, where do you get it?





BD

I get them down here in South Florida at Western Beef or Penn Dutch has them. I haven't seen them anywhere else. I'm sure a good butcher shop or maybe even a Costco might have it

[wpk2000]

If you have a Brazilian store/butcher they will hook you up. There are plenty of those here in Mass.


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[viscera912]

nice cook kona, interesting though when you go to a brazilian steak house the fat cap is is still on the meat and there is still excellent flavor through the fat and into the meat.  i wonder if we left the cap on would it still be the same?  what are they doing that we can't do?  any thoughts? 

[Kona]

nice cook kona, interesting though when you go to a brazilian steak house the fat cap is is still on the meat and there is still excellent flavor through the fat and into the meat.  i wonder if we left the cap on would it still be the same?  what are they doing that we can't do?  any thoughts?

I cut it off and I've tried it both ways and the fat just doesn't penetrate down into the meat. It doesn't render much at all on the PBC. Unless I was eating a bit of the fat cap with the meat, I couldn't tell any difference. I prefer having more surface area to apply my rub. Once that fat cap gets cold it's just not the same either. I cook mine over lower heat with the lid on till it hits 125, then let the heat crank up to char the outside a little bit. I use the cap and render it down and make a sauce with the beef fat