Different cuts of beef

[whistlepig]

I am thawing a Pichana now. My first Pichana. Maybe to grill/smoke for tomorrow if thawed. I am interested good tasting beef. Maybe flank or skirt steak?

 

[edmonds]

Pichana / coulotte / sirloin cap - possibly the best cut from the cow. It doesn't need much help; just salt and pepper. Cook indirect heat (300-325F) to internal temp about 110F, then reverse sear. Rest and slice across grain. I got one in the freezer and can hardly wait.

 

[Fueling Around]

Nice
There are so many cuts of beef with deceiving names it is hard to know what you get, especially for the pricing.
I love good cuts from the sirloin and top sirloin.
Sirloin tip is a deceiving cut. It is actually a cut from the rump that touches the sirloin. It can be chewy.
My secret favorite used to be strip loin as it is very flavorful and tender, but as all beef has shot up in prices.

 

[tropics]

I am thawing a Pichana now. My first Pichana. Maybe to grill/smoke for tomorrow if thawed. I am interested good tasting beef. Maybe flank or skirt steak?

Pichana is one of the best tasting and most tender steaks I ever had. If you have a kettle try this

Picanha on the Weber Kettle

This has to be the best steak I ever had!! I only trimmed some fat off the top (save fat to grease the grill) Salt both sides I had the grill already heated,so I wet a paper towel 7 took some fat out to rub the grate. This proved that the wet towel & fat made for a nonstick grating...

www.smokingmeatforums.com

Richie

 

[chef jimmyj]

Most frequently eaten Beef Steaks or Roasts, when on sale...

Flank, is frequently a first choice. Affordable, typically $8.99, very flavoursome, but tenderness can be, hit or miss. I've cooked 2 Flank Steaks, med/rare, sliced thin on a 45° biase across the grain, one would be tender one chewy. Not bad just not all it could be.

Top Sirlion, Great Flavor and usually Tender. I have not seen a Picanha in this area, Yet. Found a new Butcher that carries a bigger variety of cuts.

Always my 1st Choice but expensive, Rib Steaks or Roast. Flavorful, Tender, nice mix of Fat and Lean.

If funds are tight but we Gotta have Steak...
Chuck Steaks fit the bill. They have a excellent Beefy Flavor but, being made up of different muscles, some parts are Tender, some needs more Jaw Work. Dry Brining with Salt and a light dusting of Baking Soda, for an hour or so helps.

Maybe it's just my Luck, but I have never had a Skirt Steak that wasn't Shoe Leather! Alway flavoursome and Juicy but couldn't get through it, cut across the grain, even when I had All my Teeth! Also, for whatever reason, I've not seen Skirt under $9.99 per pound! If I got to chew tougher meat, I'll take $3.99 Chuck Steak anytime...JJ

 

[smokerjim]

Top sirloin is my favorite, the pichana cut is the top cap of the top sirloin which is very tender. Flat iron and ribeye would be my next choice ( if on sale) chuck steak is good but ya really need to eat these well done or they can be chewy.

 

[tx smoker]

Picanha is an outstanding cut of beef. It's the quintessential cut served in top shelf Brazilian steak houses. I've only done a couple but both have been outstanding...and I have 2 in the freezer awaiting the right time to defrost and cook. I usually try to keep one on hand but got a second in a gift exchange with a forum member.

Robert

 

[edmonds]

Top round steak can be very good grilled medium-rare and is usually inexpensive. Grill whole and slice thin (marinate and you got London Broil). Or slice thin and stir fry for Chinese or beef salad. Or better yet, how about some Korean Bulgogi.