Thank you! Back when I started cooking picanha there was nothing in English so I started looking at Brazilian videos and that's how I've done it since. I usually cut steaks.
Well done Carlos! Just a little correction: the bigger end is called "coxão-duro", from coxa=thigh, so hard thigh ... sorry for sounding pretentious. Abraços
I wouldn't do it bro, this link is trash, take it from a butcher of 13 years. Once u cut into a primals grain it's game over baby. The only logic in cutting with the grain is if you over cook it because it'll shred easier that way.
@@randyneilson7465 a voice over instead of speaking directly and the added bonus is you remember things you forgot to add earlier on and non copyrighted music of your choosing
@@randyneilson7465 it’s not really hard to do get a better mike and add some music to get rid of some of that background noise it’s not like it’s ungodly hard to do
All the fat is in the fat cap but the meat is very jelatneous making like a ball of mush, even a extremely sharp knife is hard to cut through a soft select vrs a firm choice and up. It’s not dense which can’t be firm unless partly frozen or chilled to firm it up and yes I’m a butcher.
I am cooking my first picanha today and this video was very helpful! Can't wait to see how it turns out. Thank you!
Awesome! Once you serve cut across the grain giving everyone a little piece of fat!
@@carlitos_714 I did it! Oh my gosh it turned out so good! thanks again for your video! th-cam.com/video/MAeD8pMr2jM/w-d-xo.html
This guy knows what he's doing. Good job!
Thank you! Back when I started cooking picanha there was nothing in English so I started looking at Brazilian videos and that's how I've done it since. I usually cut steaks.
One of the most flavorful steaks on the planet. Thank you for the video.
Yup, the best!
I really want to learn because I like the front part.
Should you remove the vein or leave it in? Seems like you just leave the first and second vein in?
Sí. Esa es la forma correcta de cortar steaks de picanha. Gracias por tu aporte
Gracias.
I have a very similar one to cut thanks for this I had no idea how to go about it
It’s easy!
Can u do a demonstration for skewers please
Haha loved what you said at the end
So true though!
I love some Picanha. (The Queen)
Me too! Thanks!
Awesome video! The fat on the raw picanha was much harder than expected
Yes you need a good knife!! But when you cook that thing, it’s like butter 🧈
How about if I am serving the whole steak, not sliced? Should I still cut it along the grain?
Did you get a whole picanha or did you already buy pre-cut steaks?
@@carlitos_714 whole
@@Paz66 if you cook it whole, when you serve cut against the grain. Cut parallel to the meat fibers.
Well done Carlos! Just a little correction: the bigger end is called "coxão-duro", from coxa=thigh, so hard thigh ... sorry for sounding pretentious. Abraços
Yup in Spanish it translate to “hard mattresse”. Thank you 🙏
Thank you
I had to go through several videos of people doing this wrong before I could find somebody doing it like it’s done in the Brazilian steakhouses.
To do it on skewers you cut with the grain. So there is a right or wrong depending if you are doing steaks or skewers. I did steaks
Thank u sir 🫡
So just out of curiosity, why is picanha first cut with the grain if it will be cut against the grain later anyway?
you can see this video here. he goes into it. th-cam.com/video/AN1WSU2g9dA/w-d-xo.html
I wouldn't do it bro, this link is trash, take it from a butcher of 13 years. Once u cut into a primals grain it's game over baby. The only logic in cutting with the grain is if you over cook it because it'll shred easier that way.
Gotta have salt, pepper and garlic powder on my steaks. 8-5-2023
That the only thing I put now
The OG
Nice this is good I want to recommend music and maybe better audio otherwise this is good
I wish I was that good! I just wanted to have something with decent audio. lol
Why not show us how it should be done?
@@randyneilson7465 a voice over instead of speaking directly and the added bonus is you remember things you forgot to add earlier on and non copyrighted music of your choosing
@@randyneilson7465 it’s not really hard to do get a better mike and add some music to get rid of some of that background noise it’s not like it’s ungodly hard to do
@@thespywhocould5825 music in videos ruins the video.
You need to learn how to use a knife. With that said thanks for showing which directions the grain goes
just need a sharper knife
All the fat is in the fat cap but the meat is very jelatneous making like a ball of mush, even a extremely sharp knife is hard to cut through a soft select vrs a firm choice and up. It’s not dense which can’t be firm unless partly frozen or chilled to firm it up and yes I’m a butcher.
Never mind the grain! That knife is good to cut butter in a hot day, dull as fuck.
Let’s see your video? Drop your link 🤔😉🤣
@@carlitos_714 😂 Facts. being defensive doesn’t bring you any points! 🤔
Do not cut pichana into steaks! It is much better as a roast!
Honestly I prefer the steaks over the roast.
Picanha is better as steaks
@@TheBradleyd1146 he best steaks are well marbled! Pi Hana is not it has a fat cap! To each his of course!