The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Suggestion Box › Picanha
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October 16, 2010 at 5:37 am #1144
Anonymous
GuestI have to share with you guys a cut of beef I enjoy at one of our favorite restaurants here in Calgary called Gaucho. They have one particular cut that makes my mouth water just thinking about it, its called Picanha in Brazilian, and its the rump cap. Its cut into several pieces, and then bent into a half moon shape and put onto a skewer, some course salt is added and its then BBQ over lump charcoal. When its browned a bit but still rare, the skewer is brought to your table and thin slices are carved right onto your plate.then its put back onto the spit until browned again. I added a link to the beef cut itself….its 2091 or Rump cap, Brazilians consider this cut the best on the cow. I also added a picture of when I made it, and a clip from youtube of Picanha………..I am wanting to try aging a piece to see what that is like. Give it a try, you will love it, just make sure you do it over lump charcoal for the best flavor and sear.
October 19, 2010 at 1:23 am #4079Ron Pratt
MemberThank you for posting that! I have been asking around about trying to find that cut here in the USA – closest I’ve found was South of our border in Mexico. I know you were kind enough to give us the “cut” number but until I find a butcher versed in Brazilian meat cutting I guess I’m out of luck! BTW my fellow Egghead in Mexico agrees with what you said – it is DELICIOUS!
October 19, 2010 at 11:58 am #4080GuestIts funny, when I first read a few websites, they said that rump cap and tri-tip roast were the same thing, and when I asked my butcher for a tri-tip he knew what I was asking for, and went and got me a piece, which was triangular in shape, and looked just like the piece in the above video, and tasted identical to the cut at the restaurant. But if you look on that beef cut list, Tri-tip and Rump Cap are 2 different cuts…….so Im still not sure if I have the right cut or not. Im gonna hit that restaurant again soon, and have my wife who is Portuguese ask him (in Portuguese) just exactly which cut it is.
October 19, 2010 at 10:57 pm #4081GuestI’m not sure many American butchers will know, but to my knowledge most Brazilians call it “Picanha.” My research has indicated it is a rump cap (not a Tri Tip.) I’d love to find a source or a butcher willing to cut it. Rump is pretty cheap, so maybe I’ll look for a Primal …
October 20, 2010 at 11:36 pm #4082GuestI found out that the Tri-tip is actually called maminha in Portugues, here is a link to a youtube vid about it, but its in Portuguese. I have had the butcher cut me this cut, and its very similar to the Picanha, so if you get this, your in the ball park. With all this talk about Picanha, I talked the wife into going to Gaucho…..our favorite Brazilian restaurant, have a boo at the menu cuts. Im gonna have the wife ask the owner of the restaurant to explain where to get this Picanha cut…..or maybe he would sell me the odd one once in a while.
October 20, 2010 at 11:51 pm #4083GuestThis is also a great recipe ive tried before, except we fry an egg and put that on top of the steak, which is traditional…….I really want to try this with the aged steaks when they are done.
http://dorothymcnett.com/recipes/divulge/2184/bife_a_portuguesa_recipe.html
October 22, 2010 at 12:54 am #4093GuestOk so I went to a little country meat shop near us with the question of -Do you have any rump cover. The lady looked at me and said she didnt know what I was talking about, so she asked another person there and they did. She said a spanish gentlemen had come in asking for the same thing, only he had a spanish meat chart showing the piece he wanted, and its the sirloin cap……which she said is Picanha, the cut he wanted. I am grilling some of it now over lump charcoal, and just had a bite, its heaven. All you do is sprinkle generously with course salt and thats it. Here is a link I found, and also a couple of pictures of the meat itself.
October 22, 2010 at 12:57 am #4094GuestHere’ :woohoo: s a picture, she showed me a sirloin steak which a part of which was the cap, and said that’s why they typically sell it as steaks.
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October 22, 2010 at 1:22 am #4095MemberThank you for your persistence in getting an identification for this tasty cut! BTW I noticed your comment about using lump charcoal which is all I use – none of that chemical filled briquettes for me either! I am amazed though here in the US how many people don’t even know what lump charcoal is let alone if they really knew what goes into briquettes they would NEVER again use them! So…lump is readily available to you there?
October 22, 2010 at 2:16 am #4096GuestYa for me when I compare lump to briquettes it’s like comparing steak to spam. We do have lump here, and it tends to be a little bit more to buy but worth it. I’ll tell you if I could afford a big green egg like yourself I would have one. I heard an interesting story about kingsford, the ford part of the name comes from Henry Ford, who was looking for a way to utilize all the cut offs and pieces left over from when he built the mostly wood dashes in his cars, and got together with another guy……I’m assuming his name was King, and they invented charcoal briquettes.
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