Brazilian Picanha

danbono · Aug 10, 2017

Hi All Is this the same cut as Picanha..It is called Beef Rump cap/ Pichanha Peca Inteira? I have bought Picanha before but never heard of called by this name. Last time I bought Picanha it was called top sirloin cap, and it was great!!!

http://w.seabrafoods.com/circular/NJ170810/

Thanks Dan

pops6927 · Aug 10, 2017

Beef Sirloin Round Bone Stk Rump portion.jpg

pops6927
Aug 10, 2017

That is where the 'rump cap' comes from.

phatbac · Aug 10, 2017

According to Google translate Peca Inteira means whole piece. so its Picanha Whole piece in Portuguese.

it looks good to me and at that price i would buy the top round too!

Happy Smoking,

phatbac (Aaron)

danbono · Aug 10, 2017

Hi All Just looking for something to make kabobs out of and putting them on a rotisserie. I remember how tender n tasty the last Picanha .

It was grill like a roast was., was soooo tender I was able to cut with a fork!! That is why I was hoping it was the same cut.

Thanks Dan

danbono · Aug 11, 2017

Hi All So is the Rump Cap the same as Top Sirloin cap? I never heard it called the Rump Cap? To me the Rump and Top Sirloin Cap are two different parts.

Thanks Dan

danbono · Aug 11, 2017

Pops6927 said:
Beef Sirloin Round Bone Stk Rump portion.jpg

pops6927

Aug 10, 2017

That is where the 'rump cap' comes from.

Hi So what cut is below the rump cap. If it is the rump, Then wondering how tender it is.

Sorry bout all the questions, just trying ti figure this out before driving and buying it.

Thanks Dan

zymer · Aug 11, 2017

I dated a Brazilian woman for a few years, and she loved picanha. She tried to describe the cut to me, but about all I got out of it was it was something about the top of the sirloin. I had her describe it to my Dad--who was a long-time meat cutter from way back in the swingin' beef days--and he wasn't sure either. She finally found a carniceria that knew what she was talking about. She was very pleased with the cuts they provided.

From what I recall (it was a few years ago) this looks right: http://barbecuebible.com/2016/08/09/eat-steak-like-brazilian-picanha-part-1/

Unfortunately, meat cut names are as "loosey-goosey" at the consumer level as beer style names are now. If you want to be sure to get the "real deal," I suggest starting with a Latin meat market if there are any in your area.

danbono · Aug 11, 2017

Thanks so it seems like the rump cap & top sirloin cap are the same cut.

Dan

zymer · Aug 11, 2017

DanBono said:
Thanks so it seems like the rump cap & top sirloin cap are the same cut.

Dan

I suggest talking to the meat cutter about what you want because there's no telling what they are calling "rump cap."

Example:

In my area, one place has "Country Style Ribs" that are 1-2" strips off the blade end of the loin. Another has "Country Style Ribs" that are thinner and wider, off the back end of the butt (what I would call blade steaks). Another has "Country Style Ribs" from I have no idea where.

Not trying to rain on your parade, just suggesting you can't go by label alone unless it's from somewhere you trust.

Good Luck.

danbono · Aug 12, 2017

zymer said:
I suggest talking to the meat cutter about what you want because there's no telling what they are calling "rump cap."

Example:

In my area, one place has "Country Style Ribs" that are 1-2" strips off the blade end of the loin. Another has "Country Style Ribs" that are thinner and wider, off the back end of the butt (what I would call blade steaks). Another has "Country Style Ribs" from I have no idea where.

Not trying to rain on your parade, just suggesting you can't go by label alone unless it's from somewhere you trust.

Good Luck.

Hi Most of the workers there don't speak or understand English. Really hard to talk to any one there.

Thanks Dan

zymer · Aug 12, 2017

DanBono said:
Hi Most of the workers there don't speak or understand English. Really hard to talk to any one there.

Thanks Dan

If they're Hispanic, they might know it as culote: https://gauchogarcia.com/blogs/posts/14711269-picanha-brazils-most-prized-cut-of-beef

This link has a good picture of what the cut should look like (triangular with a nice fat cap): http://thebutchers.club/news/dry-aged-picanha-the-king-of-cuts/

This discussion has me hankering to track one down myself.

pops6927 · Aug 12, 2017

zymer said:
I suggest talking to the meat cutter about what you want because there's no telling what they are calling "rump cap."

Example:

In my area, one place has "Country Style Ribs" that are 1-2" strips off the blade end of the loin. Another has "Country Style Ribs" that are thinner and wider, off the back end of the butt (what I would call blade steaks). Another has "Country Style Ribs" from I have no idea where.

Not trying to rain on your parade, just suggesting you can't go by label alone unless it's from somewhere you trust.

Good Luck.

the term, "Country Style Ribs" is not an actual meat determination, it can be from beef, pork, elk, venison, etc. and is any meaty part of the animal. I have cut "Country Style Ribs" from beef brisket, pork shoulder, any part of the pork loin, beef chuck, etc.

danbono · Aug 14, 2017

Hi All I finally got around to going the Brazilian market. The had Picanha in the meat counter, they also had it in the fresh butcher shop..Picked up 4 pieces. I hope they are as good as the last ones I bought.
DanB

DSC04125.JPG

danbono
Aug 14, 2017

DSC04126.JPG

danbono
Aug 14, 2017

danbono · Oct 31, 2017

Hi All The Pichana/Top sirloin cap, came out much better grilled, then on the Rotisserie.
Grilled it was tender tasty, on the rotisserie came out kinda tough..The rotisserie might have over cooked it?
Thanks Dan

Brazilian Picanha

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