Cutting a Tajima Wagyu Picanha Steak 🔪🥩 #shorts #picanha

[nibiru]

HUGE in the Brasilian community for sure….many times a day i need to steal the cap before needing more sirloins😂

[KCMedia]

Let’s keep it that way. This cut is my absolute favorite

[Envy]

I want to keep it that way. Flank steak got too popular and now its expensive.

[thecarlob_]

If you don’t know this steak, you don’t know Guga.

[BobleeBBQandOutdoors]

Been eating this my whole life. By far my favorite cut.

[Mr.allanbrito]

"nobody knows what it is"
Add a couple Brazilians to the community and that cut will be flying off the shelf

[Spike-ms]

how could folks not know the queen of steaks

[charlesmoore]

Thank you for taking the time to teach people like me 71yrs old man the cuts of beef again Thank you

[demods]

Also called rump cap, the most underrated bbq steak unless youre from south America. I usually buy the whole rump and take the picanha off myself, works out super cheap that way and you get a bunch of other meat also

[jumbabumbaPete]

Did he just say prep it for the “end-user”? 😂 love it

[AZPremierGK]

Pichana are real big in Argentina, absolutely amazing, people are missing out.

[rovingmarks]

Still didn't explain where it comes from though. Rump cap, sirloin cap. Comes from the top of the cow's rump. Most butchers in the U.S. will break it down to loin or round steaks and just discard the fat cap or render it down into tallow.

Source: I'm as country as they come, I'm a self described steak connoisseur, I put up my own beef, venison, pork, and chicken.
I don't own or run my own butcher shop, but I probably should.

[adellis]

The most underrated cut, now stop talking about it!!!

[TURTLEORIGINAL]

I asked my butcher, “Do you have a Wagu Picanha?” He said, “Watch your mouth!” 😂

[spadamax]

Working in an irish butcher i get brazilians and south americans asking for pecana every other week

[wantapgt]

I smoke the whole thing as a roast at 275 for an hour until 100deg internal. Then cook over direct heat until mid rare. Rests up to a shade under medium.

[dackenisking]

I love this. Preparing it low and slow on the grill/smoker and then high and fast on the fat.. make sure to cut it the right way… most amazing taste

[Craig]

I first started cutting meat in 1976. This is the first time hearing the sirloin cap called that fancy name.

[tannerhay]

In the grocery you may see it labeled as ‘top sirloin cap’ I can get this for under half the unit price as the popular cuts and it’s phenomenal. But keep it hush hush.

[rudis_resterampe]

We call it Tafelspitz in Germany. We eat it traditional cocked with an horseradish sauce. Absolutely delicious