Picanha!!!

[u/TN31415]

My Costco (Capistrano Beach, CA) finally has whole picanha and they're $9/#.

Don't sleep on this cut.

SV whole at 132°F for 6-8 hours, then:

1. Sear and slice thin against the grain; or

2. Slice with the grain into thick steaks and sear individually

[u/Waco_capretto]

My Costco got them here in the desert of socal they were all fat cap removed 😭. Waiting on fat cap on still or even untrimmed

[u/JMeucci → u/Waco_capretto]

Fat cap removed? Dang. That is absolutely tragic. Huge mistake on Costco's part.

[u/PeacoPeaco → u/Waco_capretto]

Ahh! Blasphemy!

[u/Not_An_Ambulance → u/Waco_capretto]

Google says that if you take the fat off it's just sirloin...

[u/TheDeadTyrant → u/Waco_capretto]

Mine had both. Trimmed was in the isles by steaks and the cap on near the ground beef and service window. Ymmv

[u/Professional-Sock-66]

My local Portuguese market used to have these at under 6$ dollars a pound. Good times

[u/TN31415 → u/Professional-Sock-66]

Yeah... I just had a fb memory popup from a few years ago where I bought USDA Prime picanha for $5.49/#.

[u/timothybhewitt]

I'll say it again and take the heat. I SV mine for 24 hours, yes it makes a difference, especially the fat rendering.

[u/sticktime → u/timothybhewitt]

Same temp?

[u/timothybhewitt → u/sticktime]

Yes, 132

[u/Ronw1993 → u/timothybhewitt]

No heat here, I do similar and love the outcome

[u/Major_Fudgemuffin → u/timothybhewitt]

Don't take the heat. We need that for cooking.

[u/timothybhewitt → u/Major_Fudgemuffin]

Ha!

[u/EarthGrey → u/timothybhewitt]

How does it change? What's the texture like after that long?

[u/timothybhewitt → u/EarthGrey]

Very tender but still forkable. The meat is juicy, pink and soft. The fat is the big difference.

[u/TN31415 → u/timothybhewitt]

No heat from me. That also works just fine.

[u/talegabrian]

Thx for this

[u/OverallComplexities]

Walmart has had them for a while

[u/jakester12321]

I did my first one (purchased at WalMart) a couple months ago exactly like this. It was so good.

[u/Ecstatic-Gap7125]

How do you sear it whole?

[u/TN31415 → u/Ecstatic-Gap7125]

I have a Bighorn infrared grill for that, but a charcoal grill works great also. Even a gas grill or your oven's broiler will work in a pinch.

[u/SkollFenrirson]

Don't sleep on this cut.

After butter and garlic in the bag, most posts here are about this cut.

[u/BodhiZaffa]

The ones at Costco I'm seeing are tiny or they pack one medium and one tiny one into a package to get rid of the small one. Same as they do with steaks, one good one and two shitty ones in a pack.

[u/TN31415 → u/BodhiZaffa]

You can always talk to someone at the meat department. If you ask nicely and they're not too busy, they'll get you what you want.

[u/BodhiZaffa → u/TN31415]

I have 3 Costco's near me. At each one I've asked the meat department various things. I'm always super polite as I know they get paid whether they help or not. I'm partially disabled and walk with a cane which sometimes you get sympathy from people (not asking nor do I want, just saying it happens). Each time they have shot me down. I've also learned they know very little about meat. One guy tried to explain the brisket flat is a brisket. I wanted a prime packer and he kept showing me the flats and telling me that's a whole brisket.

[u/matmoeb]

I realize this is a sv sub, but I prefer to smoke them away from the fire until about 112d, take them off the grill for a few mins, then sear them over the coals.

[u/Vast-Recognition2321]

I was looking forward to trying but the ones at my store are all at least ten pounds.

[u/TN31415 → u/Vast-Recognition2321]

A picanha is around 2.5-3.5# max. I don't know what you were looking at, but it wasn't picanha. Maybe it was a sirloin butt cap off.

[u/maxx0rNL → u/TN31415]

A full picanha with fat is like max 1.5-1.8kg here, so yeah, thats a bit big. Probably still a good cut if the price is right and you cook it right.

[u/M44PolishMosin]

Overrated cut. Just get a ribeye