Picanha ! It's ON tomorrow ! 🙂

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

So I had a little chat with the local butcher today and explained the exact cut I was looking for… Top Sirloin Roast, fat cap on, so that I could cut it into Picanha steaks, to be Sous Vide’d to perfection :slightly_smiling_face:

He knew exactly what I was talking about, and he brought out a big, fat nicely marbled example of it, with the fat cap on ! I was like, “Heck yes ! I’ll take that one”…

So he tells me, “Well okay, if you need this today, I can wrap it for you… But just to give you a heads up, today, these are going for $7.99 a lb… But tomorrow, they are going on sale for $3.99” !
Wait ! What the heck ??? Half off ?
Ahhh geez, twist my arm :grinning: lol

So if I have to wait, I’m telling you guys, I’m buying 3 or 4 of those roasts tomorrow !
Whoo hoo ! Telling you guys, Picanha really is all that the SV Everything guys say that is :slightly_smiling_face:

133 F for 3-4 hrs, Bam ! And for $3.99 a lb… At least as good as Ribeye and New York strip :wink:

(Eric - The patient needs to be patient!) #2

If you don’t know, these are some pictures from google
https://www.google.com/search?q=picanha+steaks&safe=off&sxsrf=ACYBGNRUj3JvMaNRakqp3JIHdFmCDCeLSw:1572425281718&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj-2-jSzMPlAhVBn-AKHXSHDgUQ_AUIEygC&biw=1344&bih=758

(Dirty Lazy Keto'er, Sucralose freak ;)) #3

Yep ! That’s the ones :slight_smile: Obviously they look much different as a roast, and they always hide the fat cap underneath… I know why… because the general public is clueless about fat… But heck yea, show me that beautiful fat cap :slight_smile: I think I’m going to be having Picanha steaks about 5 times in the next 10 days :slight_smile: lol

(Dirty Lazy Keto'er, Sucralose freak ;)) #4

So as promised, I went back to Raleys today and bought two Picanha roasts.
They only had two roasts cut for me, but the sale goes on until Weds, so I told them I’d be back tomorrow for a couple more :slightly_smiling_face:
This shot might be of great value to some of you… This is is exactly what they call Picanha roast in the US. Long name, but if even one word is different, it can be a totally different cut.

IMG_20191030_135555
IMG_20191030_135555.jpg3024Ă—4032 3.14 MB

SV’d for 3 hrs at 135 F, then torch seared, and OMG ! Off the chain :slightly_smiling_face: Seriously, I don’t think I will ever buy a $10 a lb steak (Ribeye, or NY) again… Unless it’s a yellow tagged, half off to sell fast, kind of buy.

Oh, I cut the roast into nice 1 1/2" steaks, marinaded in Lawry’s Steak and chop for 3 hrs, and seasoned with salt, black pepper and granulated garlic.

Sorry, no pics. I’ll snap a few the next time. And will be doing them again soon. In fact, I will not even freeze one of the two more I buy tomorrow :wink:

#5

That is one heck of a great price for that delish meat! I would buy a ton of those babies LOL You saved very well on that deal! Pics of that meat is yummy to me!!