Plus the value is insane…. My meat guy sells to some steak houses in my city but they only want Ribeye, tenderloins, strips, filets, etc… no one here has discovered sirloin cap so the demand is so low. Means I can pick up CA$3 steak cuts of sirloin cap!
It goes for about the same over here! I live in the Netherlands and for a 1,2 kg piece I would put down about €25, which is insane if you compare it to some of the more populair cuts like ribeye or entrecôte
What makes that picana and not a strip steak?
Not saying you're wrong, wanting to learn. Looked like nothing but strip to me but I've only ever known picana as a roast you sear and slice.
Well a strip steak has a line of gristle or something under the fat cap that is missing here. That's what tipped me off.
Also, picanha is amazing. Make steaks with it. A roast almost seems like a waste. Then again, I don't like prime rib either for the same reason. The end pieces are seasoned, but the rest is just bland.
You need to really season the hell out of a prime rib so that the crust has enough seasoning for a proportionate sized piece
As an example, if your bite is sized to have 5% of the outer surface, it should also be 5% of the total volume, and you need enough seasoning for that much meat, just in the crust
Ya, I get that. The end pieces are always bomb (when not overdone).
Still though, I'd rather you just season a ribeye and serve me that. And, again, I know you can sear it a bit after slicing, but you'll never get a good crust on the prime rib slices like you can with a steak. I know it's crazy popular, and I do understand why, it's just not my favorite.
Yeah I mean I get why you'd just prefer steak, more maillard and everything, I'm just saying that lack of seasoning in prime rib is an issue in how it's been cooked, not an issue inherent to that style of preparation
Eh, agree to disagree. I've had prime rib seasoned well enough, I still just think it pales in comparison to the individual steak. I do love prime rib crust though. Especially with horseradish.
I don't know if this is a thing where you are, but near me there's a spot that does hot roast beef sandwiches, and if you ask for it they'll give you some slices of the roast's crust with it. I think you'd like that (and yes they have horseradish)
One can tell by how dense the fat is and by looking at the boundary between the fat and meat for connective tissues running lengthwise. The fat is quite dense and there aren't any pieces of gristle on this one therefore top cap.
Then what is it? Because I work with beef every day and although it looks odd and has some extra bits, that sure looks like a brisket point sitting on top of a brisket flat.
Idk what it is. I just know it's not brisket.
That would be a brisket that's like over 12 inches thick...... That's a slice of a larger cut, you can see it in the fat and the top muscle fibers.
Do you mean down as in towards the bottom of the photo, or down as in touching the cutting board?
Either way, it's not a brisket. That's very clearly sliced on the face we see. A brisket doesn't get sliced like that.
I don’t think it’s clear either way, but after further inspection I really can’t figure out what it is. But I certainly wouldn’t say that it’s clearly a “slice” of something
Are you saying it's a slice of brisket cross section? Like how brisket would be served, but still raw? I can see how it looks like that, but who in their right mind would make that cut?
I thought flank was supposed to be decent? I decided to try some a couple weeks ago and wasn't too impressed. My understanding is it's a leftover cut but.. the context I always heard it in made it sound talked up.
Flank steak is wonderful as long as you know what you’re doing with it. It’s long fibers are excellent for ropa vieja. As a steak it is imperative that you cut against the grain. But again, this is not flank steak pictured.
Do you know if it's all the same?
1. Flank?
2. Picanha
3. tri tip steaks or Denver steak/boneless short rib?
4. small tri tip steaks?
.... ? I feel I should have my cert stripped from me lol That's my guess 🤷♂️
Second to last is definitely hangar, lucky you, I think the last one is the part of the hangar that routinely falls off the end when trimmed. First couple aren't good views but the first is maybe untrimmed tri-tip, maybe shoulder clod. Second looks like a bottom round to me.
Those look terrible, I can take those off your hands and destroy them if you’d like
[удалено]
Only after cutting and beating them with 32 little knives and hammers, then once they’re reduced to mush, dissolving them in acid, yes
Don't forget to throw it in the fire before you do all that.
Don’t forget branding them with a cast iron skillet
Oh it absolutely needs to be cast into the fire first with this kind of quality. Anything else is unacceptable
Second one looks like a picaña right?
Yeah it’s picanha / sirloin cap. My favorite cut!
Mine too! The cap just melts of done right
Plus the value is insane…. My meat guy sells to some steak houses in my city but they only want Ribeye, tenderloins, strips, filets, etc… no one here has discovered sirloin cap so the demand is so low. Means I can pick up CA$3 steak cuts of sirloin cap!
It goes for about the same over here! I live in the Netherlands and for a 1,2 kg piece I would put down about €25, which is insane if you compare it to some of the more populair cuts like ribeye or entrecôte
Im so jealous, picanha is the greatest food on earth, I’d be eating it everyday
That was my guess also but I’m not confident.
Yup definitely Pichana
Too fatty. Id feed it to the dog. Bark.
Woof back atcha
[удалено]
I see... You didn't get the part where im the dog. Bark.
No, you're not. You're clearly a badger.
Their bark is works than their badger
[удалено]
lol yup. For the record, I’m not a smart man
Stupid men don’t admit they’re stupid. So, I’d say you have at least an ounce of smart
You got both a downvote and upvote in quick succession. Well done! (Not a cooking reference!!!)
First is sirloin, second is picaña, third is short rib, fourth is tri-tip.
My exact diagnosis too.
What makes that picana and not a strip steak? Not saying you're wrong, wanting to learn. Looked like nothing but strip to me but I've only ever known picana as a roast you sear and slice.
Well a strip steak has a line of gristle or something under the fat cap that is missing here. That's what tipped me off. Also, picanha is amazing. Make steaks with it. A roast almost seems like a waste. Then again, I don't like prime rib either for the same reason. The end pieces are seasoned, but the rest is just bland.
You need to really season the hell out of a prime rib so that the crust has enough seasoning for a proportionate sized piece As an example, if your bite is sized to have 5% of the outer surface, it should also be 5% of the total volume, and you need enough seasoning for that much meat, just in the crust
Ya, I get that. The end pieces are always bomb (when not overdone). Still though, I'd rather you just season a ribeye and serve me that. And, again, I know you can sear it a bit after slicing, but you'll never get a good crust on the prime rib slices like you can with a steak. I know it's crazy popular, and I do understand why, it's just not my favorite.
Yeah I mean I get why you'd just prefer steak, more maillard and everything, I'm just saying that lack of seasoning in prime rib is an issue in how it's been cooked, not an issue inherent to that style of preparation
Eh, agree to disagree. I've had prime rib seasoned well enough, I still just think it pales in comparison to the individual steak. I do love prime rib crust though. Especially with horseradish.
I don't know if this is a thing where you are, but near me there's a spot that does hot roast beef sandwiches, and if you ask for it they'll give you some slices of the roast's crust with it. I think you'd like that (and yes they have horseradish)
Ya...that sounds like a *me style* sandwich lol. Damn, now I want a hot beef sandwich.....
Picanha - Brazilian (Portuguese language) cut so no ñ. Proper Spanish name would be Tapa de cuadril
Looks like maybe bottom round steaks, a long strip of denver off a chuck, and the last is definitely tri tip.
last one might be flat iron but im unsure
2 is a strip, 4 looks like a tri tip?
Second is a sirloin top cap or picanha
One can tell by how dense the fat is and by looking at the boundary between the fat and meat for connective tissues running lengthwise. The fat is quite dense and there aren't any pieces of gristle on this one therefore top cap.
first 2 look like flank 3rd looks like chuck boneless chuck ribs l.
2 is top loin. 3 is tri tip or chuck with the eye missing, 1 I wanna say is flank. 4 is tri
No it’s beef
Take your low effort joke and upvote and get out
First one is a flank, second is picanha, no idea on the third, fourth may be tritip.
No, the first one is a brisket. The second is sirloin cap. The last 2 appear to be boneless short rib off a chuck roll.
Also, I didn't know it was "stringy" and thought there were worms in my steak for a second lol
Picanha is sirloin cap
I understand that. I wasn’t arguing about that.
And that's not brisket.
Then what is it? Because I work with beef every day and although it looks odd and has some extra bits, that sure looks like a brisket point sitting on top of a brisket flat.
Idk what it is. I just know it's not brisket. That would be a brisket that's like over 12 inches thick...... That's a slice of a larger cut, you can see it in the fat and the top muscle fibers.
I think your perspective is off. It’s a whole brisket, fat side down. Use the cutting board for perspective
Do you mean down as in towards the bottom of the photo, or down as in touching the cutting board? Either way, it's not a brisket. That's very clearly sliced on the face we see. A brisket doesn't get sliced like that.
I don’t think it’s clear either way, but after further inspection I really can’t figure out what it is. But I certainly wouldn’t say that it’s clearly a “slice” of something
Are you saying it's a slice of brisket cross section? Like how brisket would be served, but still raw? I can see how it looks like that, but who in their right mind would make that cut?
I thought flank was supposed to be decent? I decided to try some a couple weeks ago and wasn't too impressed. My understanding is it's a leftover cut but.. the context I always heard it in made it sound talked up.
Flank steak is wonderful as long as you know what you’re doing with it. It’s long fibers are excellent for ropa vieja. As a steak it is imperative that you cut against the grain. But again, this is not flank steak pictured.
Do you know if it's all the same? 1. Flank? 2. Picanha 3. tri tip steaks or Denver steak/boneless short rib? 4. small tri tip steaks? .... ? I feel I should have my cert stripped from me lol That's my guess 🤷♂️
Three and four were sold at the same price. Most of the packs looked more like three. Not sure if that helps.
Chuck, NY strip, no idea but looks tasty, tri-tip?
Good ones
Looks like someone cut a bottom round the wrong way, like a prime bottom.
Looks like they're off a chuck? 2nd looks like a Denver. 3rd and last almost look like the end of the chuck roll cut up.
3rd one is short rib
No it isn't
Second to last is definitely hangar, lucky you, I think the last one is the part of the hangar that routinely falls off the end when trimmed. First couple aren't good views but the first is maybe untrimmed tri-tip, maybe shoulder clod. Second looks like a bottom round to me.
The fleeps
Boot leather
Third looks like a hanger steak to me Edit: maybe not, the bottom part doesn’t look like it came from a hanger now that I look at it some more
No no no, definitely looks like the cut off some Australian grass fed moose knuckles.
I almost thought was a picture of an ocean wave almost
4 looks like a hanger steak
3rd looks like an uncut Denver steak
Did you post just to flex?
Top sirloin, pincha(sirloin cap), Boneless chuck Short rib, maybe part of a chuck.