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[TechMOGogy]

Ok well it's not "new" but it's new to me which is kinda weird as I eat copious amounts of cow!
Picanha or Top Sirloin Cap
It's the top beef cut eaten in Brazil, there is only 1 per carcus side and it is a muscle that is used very little so it is insanely tender but... also has flavor!
It's about 3.5-4lbs and has a thick (3/8"+) fat cap on it.
You can cook it whole or you can do like I did and slice it into 3-6 steaks (I sliced into 5)
I just used kosher salt an hour before cooking it (very heavy salt on the fat), seared it on hi and then finished on indirect.
I like medium-rare so I went to 132 and pulled it.
I am sorry I have no pictures other than when I bought it - I really expected it to be just "ok" but it literally was one of the best steaks I have ever eaten!
Tender, flavorful and insanely juicy!!
If you have never heard of it or tried it - do yourself a favor and go for it.
Dan

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[ZCZ]

Grill that puppy up and show us some pictures!
Z

[Free Mr. Tony]

Rotisserie them occasionally. Awesome cut.

[Kristin Meredith]

Learned something new today.  Thanks!

[Queball]

What do they charge per pound?

[Quadman750]

Is it too lean for pulled beef.

[TechMOGogy]

What do they charge per pound?

I'm in Canada so my price will be way off for you - I paid $40 (about $32 usd) and it was just shy of 4lbs

Is it too lean for pulled beef.

Its basically like a ribeye as far as marbling goes - not sure you would want to spend the $ to then pull it - there are better cuts for that.

[LowSlowJoe]

OK, so my quick web search says...   Brazilian picanha, is also known as the Top Sirloin Cap...    The Brazilian cut , is left with a rather thick piece of fat on it until after it's cooked...


  but anyway, I wonder if this cut is included if/when a person buys a whole sirloin that's not already butchered...  I haven't figured that out yet.

[pmillen]

I wonder if this cut is included if/when a person buys a whole sirloin that's not already butchered...  I haven't figured that out yet.

Yeah, I'm all confused.

[Free Mr. Tony]

What do they charge per pound?

I'm in Canada so my price will be way off for you - I paid $40 (about $32 usd) and it was just shy of 4lbs

Is it too lean for pulled beef.

Its basically like a ribeye as far as marbling goes - not sure you would want to spend the $ to then pull it - there are better cuts for that.

Not that different than what I pay. Between 7-8/lbs. Interesting that it's marbled like ribeye. Most of the ones I get are leaner.

[Free Mr. Tony]

OK, so my quick web search says...   Brazilian picanha, is also known as the Top Sirloin Cap...    The Brazilian cut , is left with a rather thick piece of fat on it until after it's cooked...


  but anyway, I wonder if this cut is included if/when a person buys a whole sirloin that's not already butchered...  I haven't figured that out yet.

Can't say for 100% sure, but based on my purchases I bet that it is. My butcher does not have these out for for sale. When I ask for one, they bring out the giant cryo pack of the whole cut. They then feel around for where the muscle seams are, and cut out the triangular shape of meat.

[LowSlowJoe]

OK, so my quick web search says...   Brazilian picanha, is also known as the Top Sirloin Cap...    The Brazilian cut , is left with a rather thick piece of fat on it until after it's cooked...


  but anyway, I wonder if this cut is included if/when a person buys a whole sirloin that's not already butchered...  I haven't figured that out yet.

Can't say for 100% sure, but based on my purchases I bet that it is. My butcher does not have these out for for sale. When I ask for one, they bring out the giant cryo pack of the whole cut. They then feel around for where the muscle seams are, and cut out the triangular shape of meat.

 Interesting... I always see whole sirloins and they look so tempting to buy, because the price is usually pretty good.   I've only bought one once, and had barely a clue what I was doing... I ended up cutting it up , grilling pieces , then cutting the grilled 'steaks' up and making chili out of it.... It was great chili...  but recently I bought some PRIME Sirloin Tip... and it was... darn near as good as any steak I've ever had... now with this new revelation of the picanha, I'm back to thinking about buying more whole sirloins.

[Free Mr. Tony]

this is a really good book for this cut. build your own pit, cook plans, marinades, etc.

https://m.barnesandnoble.com/p/churrasco-evandro-caregnato/1122670786/2673540287408?st=PLA&sid=BNB_DRS_Marketplace+Shopping+greatbookprices_00000000&2sid=Google_&sourceId=PLGoP24181

[TechMOGogy]

this is a really good book for this cut. build your own pit, cook plans, marinades, etc.

https://m.barnesandnoble.com/p/churrasco-evandro-caregnato/1122670786/2673540287408?st=PLA&sid=BNB_DRS_Marketplace+Shopping+greatbookprices_00000000&2sid=Google_&sourceId=PLGoP24181

Thx - I have been looking at buying a wood fired grill... perhaps I weld one up

Re: marbling - I wrote ribeye but was thinking strip, correct, it is not as marbled as a nice ribeye!

[pmillen]

this is a really good book for this cut. build your own pit, cook plans, marinades, etc.

https://m.barnesandnoble.com/p/churrasco-evandro-caregnato/1122670786/2673540287408?st=PLA&sid=BNB_DRS_Marketplace+Shopping+greatbookprices_00000000&2sid=Google_&sourceId=PLGoP24181

Disappointed!  I no longer buy paper books.  I don't see it as an iBook or Nook Book.