Brazilian Style Picanha - 2CoolFishing
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Old 09-09-2018, 10:28 PM   #1
Rufneck
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Brazilian Style Picanha

I married into a Brazilian family and have learned to cook picanha for them. It is a really good cut of meat for the cost and if you like hot beef served salty, there's nothing better. I've really enjoyed cooking and serving it to them and they certainly like eating it.

I bought one from HEB today and I am really disappointed in in what I got. It was pre-packaged and when I opened it up, I realized that the fat cap was over 1/2" thick and so there isn't much of the actual meat.


This cut has become pretty popular, but I need to find a reliable butcher who knows that it is and knows how to cut it. Anybody have any suggestions? We live in Houston in the Galleria area.

Thanks in Advance!!
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Old 09-10-2018, 08:04 AM   #2
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Might try Restuarant Depot. Other than that, you can find Ribeye cap at Costco already cut into strips for grilling on a skewer. Much more tender than sirloin cap. Ask the butcher guys if they don't have any in the meat case.
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Old 09-19-2018, 07:11 AM   #3
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I ended up getting a picanha from Pete's Fine Meats and cooked it alongside the one from HEB and surprisingly, the one from HEB was better. Who would have thunk it??
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Old 09-19-2018, 08:12 AM   #4
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You might B&W Meat Market on North Shepherd. They have very good meat and the butchers know their stuff.
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Old 09-19-2018, 02:00 PM   #5
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This is new to me...do you cook it like a brisket or grill it?
Reverse sear?
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Old 09-20-2018, 08:07 AM   #6
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Quote:
Originally Posted by daddyeaux View Post
You might B&W Meat Market on North Shepherd. They have very good meat and the butchers know their stuff.
Their sausage is some of the best I ever had....and the hot is actually hot
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Old 10-08-2018, 09:33 AM   #7
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Old 10-08-2018, 09:39 AM   #8
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Their sausage is some of the best I ever had....and the hot is actually hot
You aint lying! Good stuff for sure and great selection.
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Old 10-09-2018, 07:50 AM   #9
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Quote:
Originally Posted by fISHBUD View Post
This is new to me...do you cook it like a brisket or grill it?
Reverse sear?

I did one for the first time 2 Saturday's ago. Came out pretty darn good (I overcooked it during the sear).


That being said, following a guy on YouTube, I cooked it to 80 deg internal on one side, then flipped them and cooked to 120 deg internal (all at 250 deg using mesquite), then seared on 600 deg and was supposed to pull at 130-135 (I didn't use a thermometer and took most of them to 150 on accident). The ones medium tasted just like sirloin. The thicker ones that only made it to 140 were delicious and tasted like salted filet!!!


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