Tri-Tip & Picanha butchery

[SmokinEdge]

Here is a video (It’s about 27 minutes long) for those interested in the breakdown of the hind leg. Several cuts have to be removed before getting to the Tri-Tip then a few more before getting the Picanha out. Pretty informative if you have the time to watch.

 

[Jim_C]

Thanks for the video. I have not seen all these cuts of meat come off an animal. Very educational.

 

[Rafter H BBQ]

Nice vid Eric, thanks for sharing. That should be helpful to many that want to process their own cuts!

 

[SmokinEdge]

Nice vid Eric, thanks for sharing. That should be helpful to many that want to process their own cuts!

Yes, or just to understand the difference in the cuts and where they actually come from on the animal.

 

[Rafter H BBQ]

Yes, or just to understand the difference in the cuts and where they actually come from on the animal.

Absolutely agree ! A lot of folks aren’t aware and this is definitely a great resource to break things down. I know there was a day I’d look at a hind leg and think… crap! Where do you even start?!

Again, great vid man!

 

[Chris_in_SoCal]

I was aware of where the Tri-Tip comes from but it was a cool video too see it carved out in action. The same goes for the other cuts of meats. It shows how skilled a job of a butcher actually is.

Damn, now I want some flank steak.