60 Day Dry Aged Picanha (Covered in frosting?) #shorts
60 Day Dry Aged Picanha (Covered in frosting?) #shorts
I recently asked myself, what makes Picanha so good? I realized it’s one of the few cuts that shines in all 3 areas that make a steak great: it’s beefy, tender, and also fatty. Compare this to almost every other cut that lacks at least one:
Filet mignon:
👍 tender
👎 not beefy
👎 less marbled
Strip loin:
👍 tender
👎 less beefy
👍 well-marbled
Brisket:
👎 not tender
👍 well-marbled (especially in point)
👍 very beefy
Up against any cut, the Picanha debatably comes out on top. IMO even against the ribeye! While slightly less tender, the Picanha is much more beefy (a trade-off I can get behind).
Why does all of this matter? Besides being something I recommend everyone try, Picanha is a cut that shines in the format of high graded Wagyu. Excessive marbling can be overwhelming on most cuts, but I find that Picanha’s beefiness is one of the few that stands up to this richness.
This dry aged Australian wagyu Picanha was truly incredible. Our loss was reduced significantly by adding tallow, a process I look forward to continue experimenting with. You’ll notice that I left one side exposed, this was to allow moisture to escape (if fully sealed we would just be wet aging).
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@Guga
frezzer reveal
Dry age a steal with normal spices and cook if after but don’t add any
you say picanha in english? wtf, i didnt knew that
Picanha is the best steak cut. Looks amazing!
Can you reuse the tallow for the same purpose? I would think that it should be safe to do so if you heated to a high temp then allowed to cool once more. Would love to hear your input on this.
I thought it said piranha at first(What is wrong with me😭)
Could you please explain to me : why does not everybody uses the tallow to reduce the loss ? For me
It looks extremely reasonable . I’ve you sometimes remove a lot of meat and not using tallow . Please explain why do not people use this technique while dry aging all the time
Why did I read it piranha lol
Pity we can’t really get that here in the uk. Had it once and it instantly became my fav
Raw
Finally found a video with our queen 🙏🏻
Guga needs to try
Is beef tallow like butter? .-.
you pronounced it right
Can you do and eat 10 years DRY AGE. STEAK
A picanha not Piranha? I clicked for that.
Dry age a cooked steak half way and then cook it again after until good
Read Piranha and was kinda disappointed. Maybe in the next one?
Lol 60 day dry aged picanya.
Forgets to mention its a5 wagyu..
Bro took tenderness to a whole new level
How much do you think that piece of meat cost?
Bruh stop giving guga ideas.
That was one of the best looking slice of meat I’ve ever seen.
On one side we have spank master Nick and on the other side we have dry age king 🤣
Thanks!
They have picanha, but here in Brazil we don’t, courtesy of Luís Inácio Lula da Silva
Chazer Treif!
Nem sabia que os estrangeiros tbm chamam esse corte de picanha
How about putting green chile over the meat and dry aging it
Looks great mate I’m actually smoking a nice big 2.344kg pichania tonight for dinner
The Brazilians is crying after watching this video 😂
Could you re-use the talo?
Frosting 😟
60ds in ref but finished the meat in just one day,,, bruh waste of time
I feel like an idiot. I thought the title said Dry Aged Piranha
Thanks!
I love how americans says "picanha"
Big Meat Max!
I thought it said piranha😂😂😂
thats Brazil shit
Picanha Brazil meet
Thanks!
If it is PICANHA, I sit down and watch.
Anyone else’s dyslexia kick in and thought he was going to cook piranha?
Bruh i heard "piranha" lol
Who else misread the title piranha
Picanha is my favorite 😍
Looks same same
Bro your beats are sick