@@morrisonhulshof3224 No big deal. Mistakes can happen and this here is just a little one. In total you are doing a good job, love your videos and editing style. Greetings to all of you from Germany
Hey PMX...I clicked on your links for the cutting board. The advertised does not look like yours at the before 4 minute mark...? What did I miss? With the proper tools, I could make it, 3 types of wood, cut a pattern, glue/peg the seams. But I'm old and tired, I want the one pictured at the 3:45. Love your show, watch it regularly, learn lots of tricks watching you experiment.
You won't normally find "Bife de Tira" in Brazil, unless you're next to the border with Argentina. It's usually just sold as Contrafilé and cut into steaks.
I have a philosophy about BBQ my Brazilian-Italian Nana told me the exact same words... Try to hear me out. "It's not how expensive or the quality you have. If it's edible, the only thing that matters is how you cook and prepare them, and both create the same circle, my grandson!"
Hi from Brazil ! Parrilla is from Argentina usually. But Brazil is big and the south states from Brasil do their barbecue pretty much like the argentine guys. The majority of brazilians do their "churrasco" with charcoal. Keep it up ! Big fan os the channel ! Cheers !
Renato Teixeira my butcher tried selling me this version of sirloin today. Name it what they like , personally I wasn’t paying for an ugly looking sirloin with the fat on the wrong side
As Brazilian myself, I love Ancho steak, which is the ribeye portion. But good piece of information about Chorizo being contra-filé. Eu não sabia (Didn't know)
Contra file is ribeye. My wife is Brazilian. I’ve spent a great deal of time in Brazil. I always buy and order contra file and ALWAYS get ribeye. I’ve never thought that picanha was better than contra file.
@@DEVOTED2YaHUaH144k Lol dude Wagyu is a breed of Japanese cattle, not a cut....Therefore Wagyu Picanha is also available, because Picanha IS a cut of beef.
spice no problem! I have a fermenting pot underway with cherry tomatoes of many colors combined with spices like garlic onion rosemary bay leave mint black pepper mustard seeds and gloves among the cherry tomatoes and garlic bits are olives scotch bonnet peppers ghost peppers habanero's and regular green yellow and red chili peppers! they have been fermenting for a week so 2 more weeks to go to the taste time and re-potting for the fridge in smaller pots time or making a new hot sauce!.
Great video guys, now that's the second cut if steak I have to find. I've never eaten picanya and now I have to find bife de tira. Not readily available here. I live in a suburb of Atlanta Georgia and if anyone knows where I can find these cuts in the area, please share.
I'm Brazillian and thats a argentine cut, its name is "asado de tira", in the south of brazil its more commmon to eat this cut of steak, but, i live in south east and I've never eaten.
That’s not ‘asado de tira’, there is a difference, ‘bife de tira’ is the same chorizo but cut in another direction. ‘Asado de tira’ is the steak made of a beef rib and it’s pretty nice :D
That’s an excellent cut of meat!!! I bought a whole prime ny strip loin from costco. I cooked them sou vide. I can tell you that was some of the best fajitas i ever made!
Hi, I love your channel, great stuff, I worked 1 year in a 3 star michelin restaurant in switzerland, now I`m a Chef here in Brazil, working a lot witht bbq.
Funny to see how you try to emulate parrilla, and those of us who already have parrilla would really love to try kamado to move to the next level, hahaha. Keep on grilling, you rock!
Thats the steak the Brazilians use to Bbq with just simple rock salt and maybe garlic. The steak is cut then the pieces are curled over and then put on skewers. The meat is bbq with a Brazilian charcoal.
Fantastic video guys. First thing I thought was hey look a long skinny Picanha. You put the perfect sear on the fat cap. I always hear the Picanha is the queen, so that means the ribeye is the god of steaks? Just wondering. Keep up the great work guys.
Thanks for the chimichuri recipe I want to try a base sauce with some sun dried tomato and extra old gouda. Definitely want to find a cut of that steak. I think it would pair nicely with a Brand UP if only I could get that here in Canada.
Great video. Watching it helped me decide what to have tomorrow on Memorial Day (here in the states). And that will be... STEAK! 😏 OK I admit, that decision was already made. I have two usda prime ribeyes that I bought just before the lockdown defrosting in the refrigerator. The marbling on them are beautiful...gonna do a reverse sear on them since they are pretty thick and have simple sides of a baked potato and salad.
Sorry guys, we've had some technical issues with this video; so there is some audio missing between 1:00 and 1:20, my apologies
still a great video, some people focus too much on the little things, it is what it is and move on the rest of the video people!
Please make more of your videos with that nice dutch landscape on the back... Beautiful 👏🏼👏🏼
That cut of beef looks amazing... Gonna try it! Echt lekker!
Morrison you're a legend, love your work. Dont stress about it
Still great as usual. These things happen. But I'm glad you said something to ensure i wasn't losing my mind.
I heard Guga's background music 😂✌️
Fitting, considering it's a Brazilian style cut and cook.
Guga is the greatest.
@@TheDarkrelic I love them both, but I love guga more haha. Peace! ✌
Love guga foods
To
@@skyblue9991 p
"We can't just throw them on the grill and eat them like they are." An audible gasp came from all of Texas at this line.
From 1:00 to 1:20 there is something missing (voice over) or the video is misplaced in between two cuts.
yeah i was like whats going on here. this guys videos are as bad as mine
my mistake guys
@@morrisonhulshof3224
No big deal. Mistakes can happen and this here is just a little one.
In total you are doing a good job, love your videos and editing style.
Greetings to all of you from Germany
@@morrisonhulshof3224 It's totally fine :-)
1:02 wrong edit Roel
has been a month of ramadhan and i've been watching your videos. for aidilfitri tomorrow i'll cook some mean steak for the family
Man that must be tough for you watching all these videos during that time. Eid Mubarak when it comes
Eid mubarak brother. Time to feast 🙏🏾
My wife is from Argentina. Finding some of the cuts of meat they have is almost impossible, but you have given me an idea, cut them myself..
You guys do a great job, I've learned so much and even made some of the recipes. Cheers from Costa Rica 🇨🇷🍻🍷🔥🤙
New subscriber. This video was loaded with information, very welldone. Making a few of your sauces today. Thank you
Bife de Tira is an Argentinean cut. It is common now in Brazil, but came from Argentina.
Hey PMX...I clicked on your links for the cutting board. The advertised does not look like yours at the before 4 minute mark...? What did I miss? With the proper tools, I could make it, 3 types of wood, cut a pattern, glue/peg the seams. But I'm old and tired, I want the one pictured at the 3:45. Love your show, watch it regularly, learn lots of tricks watching you experiment.
You won't normally find "Bife de Tira" in Brazil, unless you're next to the border with Argentina. It's usually just sold as Contrafilé and cut into steaks.
Guga would be mad if he sees this
otniel rajendra picanha can not be treated like that
He is doing the same with his Picanha.
First cut with the grain and final one against
otniel rajendra I think Guga already had that stake th-cam.com/video/tHaG99qRLaU/w-d-xo.html
I have a philosophy about BBQ my Brazilian-Italian Nana told me the exact same words... Try to hear me out.
"It's not how expensive or the quality you have. If it's edible, the only thing that matters is how you cook and prepare them, and both create the same circle, my grandson!"
Someone needs to let Guga know about this cut.
he really needs more subscribers like this is quality content. already subscribed 2 years ago!
Wow, awesome job, those look great and Chimicheri sauce is wonderful addition to the Steak
Hi from Brazil ! Parrilla is from Argentina usually. But Brazil is big and the south states from Brasil do their barbecue pretty much like the argentine guys. The majority of brazilians do their "churrasco" with charcoal. Keep it up ! Big fan os the channel ! Cheers !
Bife de tira = Chorizo = Contra-filé = Sirloin.
Picanha still the queen.
Wtf, discovered Sirloin? pit- MASTER?
Renato Teixeira my butcher tried selling me this version of sirloin today. Name it what they like , personally I wasn’t paying for an ugly looking sirloin with the fat on the wrong side
As Brazilian myself, I love Ancho steak, which is the ribeye portion. But good piece of information about Chorizo being contra-filé. Eu não sabia (Didn't know)
Eu estava sofrendo pra entender o nome do corte. Obrigado!
Contra file is ribeye. My wife is Brazilian. I’ve spent a great deal of time in Brazil. I always buy and order contra file and ALWAYS get ribeye. I’ve never thought that picanha was better than contra file.
Nice cut of beef and great looking steak!!! Try some Feta crumbles in the sauce, it pairs well with steak. Where's Denise, in quarantine?
Bro, you literally compare every cut to Picanha...That's for a reason. Bife de tira is great, but Picanha stands alone.
Salve moço! 🇧🇷
Picanha is great but wagyu is godlike
@@DEVOTED2YaHUaH144k Wagyu isnt a cut,it's the cow itself so theyre not comparable.
@@DEVOTED2YaHUaH144k Lol dude Wagyu is a breed of Japanese cattle, not a cut....Therefore Wagyu Picanha is also available, because Picanha IS a cut of beef.
Id say It’s on par With ribeye
Thanks for the idea with the chimichurri. Just finished making it for tomorrow’s bbq. 🥩
Love watching you! I've learned so much :) Thank you! New building is going to be great!
Jack from Florida
What part of Florida? I’m down for a cookoff
Love the content - you gotta start posting your recipe somewhere in the description tho :)
kris kep what would he have left for his books
fantastic recipes! thanks for sharing
spice no problem! I have a fermenting pot underway with cherry tomatoes of many colors combined with spices like garlic onion rosemary bay leave mint black pepper mustard seeds and gloves among the cherry tomatoes and garlic bits are olives scotch bonnet peppers ghost peppers habanero's and regular green yellow and red chili peppers!
they have been fermenting for a week so 2 more weeks to go to the taste time and re-potting for the fridge in smaller pots time
or making a new hot sauce!.
Those different variations of chimichurri look great, I must experiment with that sometime soon.
Thanks for the inspiration!
What happened with Denise?
Covid
The tasting part of the video somehow remdinded me of a commercial where people talk about the experience with whatever object is advertised xD
Great video guys, now that's the second cut if steak I have to find. I've never eaten picanya and now I have to find bife de tira. Not readily available here. I live in a suburb of Atlanta Georgia and if anyone knows where I can find these cuts in the area, please share.
Loved the video. I miss Denise.
i'm still trying to figure out what he said this cut was? shismama cheddar? what kinda cut is that? i'm curious
Its a ny stip but cut in a different way
@@Jorge-ib9dr Ah ok. why don't you just say that? lol
Top Sirloin cut length wise! Is not a new steak!
1:01
Nice editing.
You cut that strip so well you even cut the audio out from your video
I'm Brazillian and thats a argentine cut, its name is "asado de tira", in the south of brazil its more commmon to eat this cut of steak, but, i live in south east and I've never eaten.
That’s not ‘asado de tira’, there is a difference, ‘bife de tira’ is the same chorizo but cut in another direction. ‘Asado de tira’ is the steak made of a beef rib and it’s pretty nice :D
That’s an excellent cut of meat!!! I bought a whole prime ny strip loin from costco. I cooked them sou vide. I can tell you that was some of the best fajitas i ever made!
I buy costco whole New York as my main steak beef for most recipes. I vacuum seal them.
Hi, I love your channel, great stuff, I worked 1 year in a 3 star michelin restaurant in switzerland, now I`m a Chef here in Brazil, working a lot witht bbq.
Hey try this.. it's a basic Pesto recipe but it has walnuts instead of pine nuts, and 2 or 3 jalapenos, along with the olive oil, parmesan and basil
3 sauces for the win!!!! Thanks fellas, another fun one!
Did he just use curly parsley, aka decorative garnish, in a chimichurri?
"...some people just can't handle spices ..." *and Morrison is clearly one of them* - choke - - choke - - gasp - - choke -
Would the strip cut off from under the silver skin and fat cap work in a marinade and the stir fried?
Where is Denise ?
Nice Fillet knife! What kind is it and why do you use it rather than a Boning knife to cut the meat?
You have to try bombom/coração/meio da alcatra... different places in Brazil have different names but its the same cut. I LOVE IT.
Looks pretty interesting. Cool vid
Is this just a giant picanha? Asking for Guga.
Nope! This is essentially a striploin but its cut differently, the picanha is located near the rump of the cow at the top specifically.
How does this cut called? I dont understand it in the Video. Thx
Was some good looking steak and ideas subbed, will try this soon thanks 👍.
What do it cost in Nederland (kg) and what BBQ tongs you use at 6:45 ??? I saw that as a firewood device but much bigger .
Their faces say it all love it. Can't wait to try this cut.
provide my family with steak eating for a long time. You really are wild Roel XD
Have you ever featured Portuguese Black Pork on the channel? I tried some a few years back and it was incredible!
What happened with "all aboard" at the end of the video, I liked that, bring it back !!
Thanks, entertaining and informative - will try the cheese version tonight.
Was awesome with my centre cut rump, charcoal grilled!
14+ min video!! It’s a dream!!! Cheers, Roel 🍻
Omg 😍 I love your hair in the video you look great and I love the chimichurri recipes
This is the best part of the Animal, absolutely!!! Its Tender like picanha but with a lot of flavours..its realy delicious.
8:22, nope, bad Morrison. Picanha rules.
Only Wagyu Picanha is better than Picanha. That still looks awesome though. Love your channel.
Funny to see how you try to emulate parrilla, and those of us who already have parrilla would really love to try kamado to move to the next level, hahaha. Keep on grilling, you rock!
Thats the steak the Brazilians use to Bbq with just simple rock salt and maybe garlic. The steak is cut then the pieces are curled over and then put on skewers. The meat is bbq with a Brazilian charcoal.
This episode was awesome champ.👌🏾👌🏾👌🏾
How do you spell the cut's name?
How do you spell the name of this cut of steak? I couldn’t understand when he said it
Bife ( steak) de tira ( strip) a similar translation..
Video broken at 01:02
Fantastic video guys. First thing I thought was hey look a long skinny Picanha. You put the perfect sear on the fat cap. I always hear the Picanha is the queen, so that means the ribeye is the god of steaks? Just wondering. Keep up the great work guys.
Basically it's "Asado de tira", I still belive that picanha rules!!! But it is a good cut of meet, realy flavorfull!!! Greetings from Guatemala!!!
Asado de Tira is from the ribs this is Bife de Tira.
Arrachera digo yo? así se le medio entendió que dijo jajajajaja
@@ricardotrujillo4959 arrachera es falda/skirt steak. Esto es bife de tira
Can somebody say in English what cut of meat this is?
@@jh2521 it would be something like strip beef really don't know but that's the translation for what he's saying
Half of the red hot chili pepper? So like Flea and John?
Where on the the cow is this?
How do you spell the cut?
Bife de tira
bife de tira
What cut of beef is this?
I don't completely understand what he is saying about the steak's cut name because of his accent what is the steak called
Lol he hearted but didn't answer haha savage
It`s Called "Bife de Tira" in Brazil
Is called Picana .Is a Brazilian cut,but he doesnt really cooked to perfection.
@@juantroncoso1 ???
@@juantroncoso1 it's not picanha. different cut
*You mean Mexican skirt steak for tacos as known in So Cal cheap good flavor takes to marinates so well.*
How is the name of the meat spelled?
Bife de tira
Discovering an entirely new part of beef cattle physiology / anatomy is quite a discovery .
You need to know how to cut the picanha to get the right texture.
Wow that sure looks an amazing cut of steak wish I could get some over here .. Oh like 3 from me ..👍👍
Just ask your butcher?
Are you in the UK?
“The beginning days of the spice girls” lmao
Just a tip, flat leaf parsley is more tender and more flavourful that curly parsley.
Hey mister hoe heet dit prachtig stukje vlees in het Nederlands?
Thanks for the chimichuri recipe I want to try a base sauce with some sun dried tomato and extra old gouda. Definitely want to find a cut of that steak. I think it would pair nicely with a Brand UP if only I could get that here in Canada.
Great VID.
Waiting for guga foods to watch this!! Please guga, make this in the guga cooker!!
made in Brazil : th-cam.com/video/4uLOMX9fh04/w-d-xo.html
i had it last week it was perfect meat!
Have you tried the Alcatra cut as well?
It's know in Brazil as "acém com osso", acém bone-in and it's kinda cheap in Brazil
And the leftover steaks are know as "contrafilé"
Where is Denise
Those steaks look amazing. 👍
10 seconds in and that bite looks incredible
Bife de Tira is a nice brazilien cut....i love it
That is one nice cutting board, Sir
What cut of beef was that. I'm in the USA
Great video. Watching it helped me decide what to have tomorrow on Memorial Day (here in the states). And that will be...
STEAK! 😏
OK I admit, that decision was already made. I have two usda prime ribeyes that I bought just before the lockdown defrosting in the refrigerator. The marbling on them are beautiful...gonna do a reverse sear on them since they are pretty thick and have simple sides of a baked potato and salad.
Awesome again Roel, hope you’re well👍🏻
i must admit i prefer this format to the original format it's more relaxed
Waar haal je je vlees? Ben al een paar weken opzoek naar een goede slager met breed assortiment!
Ik heb deze afgelopen week bij de Hanos gehaald. Zal vast niet lang duren voor de online slagers hem ook ontdekken.
Dennis Heijnemans thanks! Ging me niet perse om dit stuk, maar meer benieuwd naar het vaste adres (als dat er is) 😆
Great idea
What exactly is it called?
Your direction R easy 2 follow.
Thanks for the video, that steaks looks pretty good.
I use this cut alot to make carne asada ,its very tasty