STEAKS!!!!!!!

[Flambeur]

Where do I get picanha I the US and what cut do I ask for? Sirloin cap?

in any case, I feel like I’m regressing back to basics with my steak. Wife prefers NY Strip, but I have been going back to tbones for a quick and dirty gnaw it off the bone steak done in about a sec on the genesis.

Also, steak and wine diet is the best diet indeed

 

[Omega Male]

Also, steak and wine diet is the best diet indeed

Another health aficionado!

Picanha is rump cap.

I ordered from these guys today for the first time.

Cooks Venture - Pasture Raised Chicken and Meat Delivery

Click to learn more about our pasture raised chicken and meat. Shop now to taste the difference! Free shipping. 100% Compre-hen-sive Guarantee—if your order isn't perfect, we'll make it right.

cooksventure.com

 

[beargonefishing]

Another health aficionado!

Picanha is rump cap.

I ordered from these guys today for the first time.

Cooks Venture - Pasture Raised Chicken and Meat Delivery

Click to learn more about our pasture raised chicken and meat. Shop now to taste the difference! Free shipping. 100% Compre-hen-sive Guarantee—if your order isn't perfect, we'll make it right.

cooksventure.com

What grade do they sell? I'm always weary when they don't specify, and just assume it's choice.

 

[Omega Male]

If you self-raise and go through the few remaining small regional slaughterhouses you don't get graded, I don't think. Probably not that meaningful anyway as grass fed and finished is always going to be lean? We'll see.

 

[Overt]

Where do I get picanha I the US and what cut do I ask for? Sirloin cap?

in any case, I feel like I’m regressing back to basics with my steak. Wife prefers NY Strip, but I have been going back to tbones for a quick and dirty gnaw it off the bone steak done in about a sec on the genesis.

Also, steak and wine diet is the best diet indeed

Picanha I've usually found listed as just that, Picanha. It's a tasty cut with a large fat cap and generally leaner meat. The best one I've had is from Snake River Farms which is expensive (as its their hybrid breed wagyu). Note, the best way to generally cook it is slice it into steaks with the grain so that when you serve them people slice across the grain.

Another very popular cut in Latin America I'd encourage everyone to try is the Asado de Tira, which are essentially beef short ribs cut across the bone versus with the bone. They are absolutely incredible grilled over charcoal.

Wagyu Picanha Steak (Coulotte)

The SRF Black™ picanha steak (also known as the coulotte or coulotte steak) is a hard-to-find cut of beef that’s well worth the search. Sourced from the sirloin, it is packed with hearty beef flavor.The picanha is triangular in shape and considered to be the most delectable meats for the grill...

www.snakeriverfarms.com

 

[Overt]

Again, they have them at SRF (expensive) https://www.snakeriverfarms.com/doublerranch/short-rib.html

 

[vdubiv]

I find them listed as Korean Style short ribs or just beef short ribs as well

 

[Piobaire]

Flanken cut short ribs is the butcher's term. English cut would be the thick, with the bone cut.

 

[Overt]

Flanken cut short ribs is the butcher's term. English cut would be the thick, with the bone cut.

Yep Flanken Style is how I've seen them, the Korean style for Galbi tend to be much thinner in my experience

 

[Piobaire]

Last time I made that style ribs, just setting them down to marinade. On top of the fresh stuff I just use Yoshida sauce.

 

[vdubiv]

Yep Flanken Style is how I've seen them, the Korean style for Galbi tend to be much thinner in my experience

cool thanks for the quick lesson, didn't realize they are called by a different name depending on thickness of cut. I just figured Korean style was referring to the commonly seen preparation method.

 

[Overt]

cool thanks for the quick lesson, didn't realize they are called by a different name depending on thickness of cut. I just figured Korean style was referring to the commonly seen preparation method.

Ah no it's not hard and fast with the name. I just meant that when you buy them for Galbi (the dish name) they tend to be cut much thinner.

 

[Rumpelstiltskin]

Thrifted a sous vide cooker the other day and decided it was time to conduct my first experiment.

Yesterday afternoon I picked up my first test subject: a piece of choice angus ribeye from Aldi. I salt and peppered it down last night and put it in a ziplock bag. It is currently luxuriating in a 2.5 hour 130 degree bath

Cook time is ok? I'm assuming a much shorter sear time: 1 - 1½ minute each side

 

[beargonefishing]

Thrifted a sous vide cooker the other day and decided it was time to conduct my first experiment.

Yesterday afternoon I picked up my first test subject: a piece of choice angus ribeye from Aldi. I salt and peppered it down last night and put it in a ziplock bag. It is currently luxuriating in a 2.5 hour 130 degree bath

Cook time is ok? I'm assuming a much shorter sear time: 1 - 1½ minute each side

Depends on thickness. If it's 1.5 inches plus, you can sear for that amount of time no problem. If it's under 1 inch, it's very hard to sear and you should probably cook it to 115 sous vide. At 2.5 hours, even a 3 inch steak will likely be at whatevet temperature is set at

 

[Rumpelstiltskin]

It's about 1.5 inches thick