Quote:
Originally Posted by A8bil
Nice! Yeah, a picanha cooked well is a pretty good match for any cut of meat...so tender and so much flavor. I did a 7 lb wagyu picanha last year...smoked to 120 then seared to render some of the fat cap. Outrageously good. Picanha is specific in the sense that the Argentinians keep the fat cap on. Costco used to sell the sirloin cap, but they cut off all of the fat, which takes away one of the best parts of the cut.
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Agree, and it was really cool watching the butcher cut the cap off the larger vacuum packed hunk of meat, then do minimal trimming on the cap. And for people who don't like fat, and there are plenty of people like Mrs. Glorydayz who don't, cutting the fat off the final product is clean and easy.