As a Brazillian, I feel proud by seeing Guga cooking some picanha! I love his videos

@Renatop569

10 ай бұрын

Why? He's br, is normal

@zach-hu2mo

10 ай бұрын

Brazilians, so emotional

@el-sadiko_3893

10 ай бұрын

Didnt knew brazilians created cows

@brunofernandesos

10 ай бұрын

@@el-sadiko_3893 Yeah, your mother was the first

@pedromanoeltj

10 ай бұрын

@@brunofernandesoskkkkkkkkkkkkkkkkkkkkkkkkk

Can’t believe we finally got a continuous tutorial of Guga cooking the steak. Start to finish👍🏻

@xNoneLikeMe

10 ай бұрын

Brazilians love their picanha

@Ajibolaa

10 ай бұрын

I was about to say the same thing! Minimal cuts and raw footage uffffff

Wagyu is a breed of beef, picanha is a technical piece of beef. So Wagyu has also a picanha

@matheusnogz

Ай бұрын

He knows. It's for SEO

Just followed this recipe on my very first picanha. It was amazing. The whole family loved it. Thank you so much!!

Just realised Guga is Brazilian and now it all makes sense. I worked with a Brazilian guy in GA and we hadn't seen each other in almost 10 years. He tells me he's flying to the UK and to meet him in London, the reunion was two grown men jumping up and down and hugging in a London pub while shouting "heyyyyyyyyy", then to Brazilian BBQ. The meat was perfection and quite a culture shock for me the way it was done. The things that make life special.

@arlaghdoth4434

10 ай бұрын

Blessed.

@CristiNeagu

10 ай бұрын

Wait, wait, wait. What Brazilian BBQ? You know a place in London or did you have one at home?

@AD-lh3jk

10 ай бұрын

GA as in Georgia or…?

@AbelSorin

10 ай бұрын

Nice. I know I would've loved to be at the same BBQ with you two.

@MeechyMeech

10 ай бұрын

Pause

Any steak cooked by Guga is the best steak ❤

@Nathan_Coley

10 ай бұрын

Facts

@youshouldendyourlife9546

10 ай бұрын

​@@Nathan_Coley16 sec ago

@gyanaryawan

10 ай бұрын

Don't forget max

@Nathan_Coley

10 ай бұрын

@@youshouldendyourlife9546 What?

@Henry7Madsen

10 ай бұрын

@@Nathan_Coleymax the meat guy

I bought a prime picanha online and finally was able to make it for my family. Absolutely amazing. Everyone was raving about it. Thanks for the great videos!

its so cool that you explained and broke down the entire process. normally on gugafoods the actual grilling is just an action montage.

Who needs Wagyu when you have this sizzling steak that could make Gordon Ramsay do a happy dance! 🙈I'm drooling just watching this mouthwatering masterpiece. Time to cancel my dinner plans and head straight to the kitchen! 😆

@danielllehuu1536

10 ай бұрын

u should not say THAT to asians...

@user-zc8uj9wx7t

10 ай бұрын

Here’s Japanese. I’m ready. Feel free. But you know. We also have Wagyu Picanha(ichibo) too😅

@CaptainROC-hs2yn

9 ай бұрын

⁠​⁠@@danielllehuu1536Asian: Wagyu Picanha

@excalibro8365

9 ай бұрын

@@danielllehuu1536 lol we couldn't care less, NOT all of us are japanese you know

@CaptainROC-hs2yn

9 ай бұрын

@@user-zc8uj9wx7t I just checked Miyazaki A5 Grade(Wagyu) Picanha is around 100-400 USD.

Every Brazilian BBQ I've been to at my friend's house has had this. They moved to the US from Sao Paulo and the day always began with Jo filling a huge metal bowl with a couple dozen of these steaks and some rock salt. I'd usually hang out by the grill and he'd send me around with the platter once he was done slicing it up. Core memories right there.

@knockedout762

9 ай бұрын

yep sure

@Raulmig1

7 ай бұрын

Thats a true brazilian barbecue. Picanha is a muito have.

@beikan4107

7 ай бұрын

Nunca falha, picanhaaaaaa aiii minha picanhaa ,basta 1 minuto a mais e sola de sapatoooooo tomaaaaaaa

Thank you for showing how to trim and cut the steaks from a chunk of top round. It is a great cost savings. (HEB in Houston sells these steaks pre-cut on the skewers for $13/lbs, and uncut for $5.50/lbs.)

You know what I haven’t seen your videos in over a year I love you man as humble as it gets you’re truly an amazing person ! If I can only in body a fraction of what you are I’d be happy.

For those in Canada, it's called Top Sirloin Cap!! I've been recommending this cut to my customers for awhile now. One of my favorite steaks

@gabrielvasconcelos4055

9 ай бұрын

I also recommend looking for a Brazilian or Portuguese butcher shop. If there's one nearby, they will know what you're looking for.

@JohnSmith-oe5kx

9 ай бұрын

You can find them in packages of two at Costco (in my area, anyway).

@danielfranklin9062

7 ай бұрын

My WinCo of choice sells them labelled as Coulotte Steak. The owner of my local Brazilian churrascaria says he only seasons them with sea salt, and they are the best.

@user-nj9ru4ef2w

7 ай бұрын

dunno if i cooked it poorly, but the taste was a bit too concentrated... too beefy? bloody? I dunno. Doesn't taste as good as a ribeye imo

@JohnSmith-oe5kx

7 ай бұрын

@@user-nj9ru4ef2w Definitely very beefy. Ribsteak has good beef flavour but loads more fat, which is what dominates. It all depends on what you like.

Quality tips. As a professional chef I can only agree on everything you said. Doesn’t happen too often in cooking videos on KZread!

@joseluispalacios5753

10 ай бұрын

As a chef myself as well I completely disagree, it’s not about the grade of the steak. If I cooked you a $10 steak you wouldn’t know you’d think it was the best cut you have ever tried. As a chef you should already know this

@bigwill6089

10 ай бұрын

@@joseluispalacios5753 I agree! A true chef knows how to cook any cut of meat!

@PaardekooperJoris

10 ай бұрын

@@joseluispalacios5753 haha you overestimate your skills greatly my friend. Quality food starts with quality ingredients.

@convincedquaker

10 ай бұрын

​@@joseluispalacios5753As a chef, you should have noted that Guga is *not* talking about grade. In fact, the picanha he's showing is Choice grade, not Prime. He's talking about the CUT of meat.

@RayBanna-vb6fr

10 ай бұрын

As a certified forklift operator I disagree with both professional chefs in comments and also Guga

just wanted to say I really enjoy the feel of this video, you don't seem to be "acting" just talking normal and enjoying what you're talking about! favorite video ive seen of yours!

I am always amazed at the quality of your videos your such a wonderful teacher and videographer. I look forward to each video keep up the great work.

Just bought and cooked my first Picanha this week. Your vids are definitely the reason I bought one. I was not prepared for ALL that juice and flavor

@WorldwideDarts

10 ай бұрын

I'm going to get one soon. I've never had it but I try most of things Guga cooks.

@unkownboi67is_unavailable62

10 ай бұрын

@@WorldwideDartsright up there with Ribeye in the ranks of steak

@SourBogBubble

10 ай бұрын

​@@unkownboi67is_unavailable62lol...nice one

@jono1987

10 ай бұрын

I just cooked my first Picanha and it blew me away, so juicy and flavorful. Seared the cap, then cut into steaks and smoked with white oak, then seared all sides. Insane!

@wifeysman228

10 ай бұрын

You guys need to stop buying picanha, the price has gone up 50% in just the past 2 months at our grocery store!

My goodness -- more of this type of content please! Love watching a master trimming, seasoning, cooking, and eating steak. You've earned a new sub here today.

Thank you Guga for showing us how you cook your steak. This is something I have wondered for years.

I watched this video like 4 times in a row. Followed all the instructions. Had everything trimmed nicely and sliced up into steaks and had them sitting out to come up to temp. I turned my back for 5 minutes and my dog ate every last piece. Like a 4 or 5lb piece of meat... she's only 45lbs. That's like 10% of her body weight. I have no idea how she is but throwing up😂

@maurice2014

3 ай бұрын

SMH watch your doggie

This looks like an episode on Food Network! 👍🏼Great job to the production team!

For us Brazilians, picanha has always been the best for ages 😌

@hirotakasugi4891

10 ай бұрын

Wagyu is the type of beef. Picanha is a cut. You can literally have a Wagyu Picanha.

@pirojfmifhghek566

10 ай бұрын

@@hirotakasugi4891 If only it were possible to have a wagyu cupim. Can you fuckin' imagine? Completely different breeds though.

@AllanMurmann

10 ай бұрын

@@hirotakasugi4891 yes you can, but wagyu because of it's size is butchered differently than a zebu or angus (most common breeds in brazil), picanha takes a significant part of the wagyu rump if you cut it, which makes the whole cow a lost of profit, if that makes any sense. So the idea of having a wagyu picanha is very luxurious and a waste.

@hirotakasugi4891

10 ай бұрын

@@AllanMurmann no it’s not. Picanha (culotte) is one of the most common Wagyu steak cuts being sold in JP. Lol

@hirotakasugi4891

10 ай бұрын

@@pirojfmifhghek566 raise it like a wagyu cattle to boost intramuscular fat then breed selectively, over the next generations it will be able to adapt better intramusuclar fat and boom Zebugyu

Guga has such a peace to him, that adds to the flavor cuz hes making it with pure love! As a chef myself I appreciate your craft and knowledge!

Every time I watch your videos I've got to go light my grill afterwards. Looks freaking awesome!

OG fans here! So glad to see the queen returns! I was just wondering recently if Guga still love her. He has been showcasing so much wagyu and prime australian that I fear he might have forgotten something he always claimed in the past: “Picahna is the best! Better than these wagyu and sh*t” word for word no cap.

I love this style of format. Love hearing Guga walk us through his process

I thought picanha refers to the cut of meat ie rump cap, whereas Wagyu is a breed of cattle. In Australia high quality Wagyu is popular and readily available. My wife and I had some Wagyu Picanha (Rump Cap) bought from our local butcher last night on the BBQ. It is quite expensive but cheaper than some other cuts of Wagyu, but around 35% more than Angus picanha (grass fed of course). The same Wagyu meat (MB 9+) when exported to Asia or Europe is often up to 6 times the price, so I suppose we're lucky. One of the main differences with the Wagyu is you don't need much or any oil or butter as there is so much fat marbling it's not needed.

@Jordi-cg6nt

8 ай бұрын

I thought Wagyu can only be raised in Japan

@RDDHopsing77

8 ай бұрын

Australia produces a lot of Wagyu second only to Japan and on the increase. It is of high quality and strictly controlled. To the best of my knowledge the only other country to produce Wagyu to any extent is the US. Strange that you sent this reply today as I just bought a 400g Wagyu rump steak from my local butcher for dinner. My butcher is Korean and they love Wagyu there. Though it is very expensive in Asia. He is almost obsessive about Wagyu. Note when buying a large Wagyu steak for barbequing it is best to have one of moderate marbling ie 5/6, as high level eg 9, although more expensive is not as good overall for barbequing due to the high levels of marbling. Also high marbling is quite rich, but is extremely tasty, so is more suited to other styles of cooking. If you've never had Wagyu it's worth trying.

@Gorbag100

4 ай бұрын

@@Jordi-cg6nt Wagyu can be raised outside of Japan. But wagyu isn't a breed of cattle, it's a collective name for the principal japanese cattle breeds. The meat with the nice marbling is from "Japanese Black" (Kuroge Washu), which is the most common wagyu breed. There is however wagyu that can't be raised outside of japan, e.g. Kobe beef or Matsusaka beef. Those have to be wagyu from those specific japanese prefectures.

@zes7215

3 ай бұрын

wrr

@brantleytinnin6258

Ай бұрын

​@Jordi-cg6nt wagyu has to do with the breed kobe etc is based on the breed in a certain location and method of husbandry

As a brazilian myself I really enjoyed watching you preparing picanha. Definitely my favorite steak! Greetings from Brazil!

@sergiosomenek7012

3 ай бұрын

Man, I have something to say to you… Guga is brazilian too, just like us 😂 the way that he said “picanha” was so perfect that I went to google to research it. He’s from a small city in Minas Gerais.

@DanLot

3 ай бұрын

@@sergiosomenek7012 no way! Hahaha

@videostash413

Ай бұрын

we have cows in other countries too buddy

@fnafinhodelei

17 күн бұрын

​@@sergiosomenek7012n sabia q esse cara era brasileiro n parece mn

I love this video! I love watching your work in general, but this video , with the actual tutorial on both the meat trimming and especially the cooking is SUPER helpful. I sometimes think that learning all the cool grilling, bbqing, smoking would be amazing, but even on youtube most of the how-to's start from a certain base of knowledge - so I just end up sitting here drooling hopelessly. Thank you!

I love having watched Guga over the past 10 years grow as a content producer and chef.. You can see everything improving year over year; his English, comfortability speaking to the audience, sound mixing, b-roll footage and proper cuts... And not being too annoying with product plugs. Now he's collaborating with other well known KZreadrs to mix things up. It's nice seeing people excel in what they do and seeing it from the start.

@BaguettePair

9 ай бұрын

Where did he originally come from?

@MacroTh3ory

9 ай бұрын

@@BaguettePair Brazil I believe..

@DoobieFerguson

8 ай бұрын

If he's gotten better, why did he make an entire video comparing a cut of beef to a breed of cow?

@MacroTh3ory

8 ай бұрын

LOL @@DoobieFerguson

I got obsessed after finding out it was an option at my local Brazilian steakhouse. It was by far my favorite and since then I’ve been making it for my friends and they always beg for the name of the cut.

I was recently introduced to this cut by Max The Meat Guy earlier today to Picanha. He suggested cutting with the grain to get like three steaks if you want then cook and cut against the grain for max tenderness. Got to keep my eye out for one now that you re-enforced my curiosity!

Yo Guga, it was really helpful to see you talk about trimming the steaks and prepping them, as someone who was never really taught how to cook steaks or meat for that matter it's helpful for me to see how you can turn what you get at the grocery store into ready to cook steaks.

@SR-ob3wn

6 ай бұрын

I’m cooking my first picanha tomorrow and this tutorial was amazing, I would’ve been completely lost without this video.

@Chencho7613

3 ай бұрын

Guga is a very good teacher

I love the step by step instructions with the nuanced tips like how to treat the fat cap. Keep making these kinds of videos!

You made me a believer a few years ago. I mostly only cook picania now. Glad it's readily available here in SFL.

Qualidade e atenção aos detalhes do Guga é algo absurdo de se ver! Devia abrir uma churrasqueria ai nos States e no Brasil.

Great video! I really love the technical and detailed videos more than the gimmicky ones. I am here to learn about the perfect steak after all!

I've watched tens of guga's videos and everything is top notch. But this one so far is the most informative and insightful as to method and details. Kudos!

I've been doing Coulottes for years. I had to look up the comparison to find they are indeed the same thing. My eyes did not deceive. You can still find good deals on them as well. Shhhhh, quite telling everyone about it! Always a pleasure. Tks for the video.

Best steak for me is Fraldinha, also known as Bavete or Flank steak, it0s hard to find because no one asks for it but it0s starting to gain traction here in Portugal because it is simply divinal. Good chewiness not that soft tenderloin texture and the grain lets all the juices stay there and expliode in your mouth. Similar to picanha but better.

@winconfig

8 ай бұрын

If you like flank, you will also like Hanger Steak, aswell. It's also difficult to find. Local shops and professional butchers will be the better option to find Hanger and Flank.

@feliperoadtoglory25

3 ай бұрын

Aqui no Brasil é um corte bem conhecido

Thank you so much for breaking down the process. I've been so disappointed with my steaks recently because I'm learning but I still have a long way to go. I'm going to give it another go seeing you go from start to finish and see how this next session turns out! I've also just now bought a charcoal grill instead of a propane one and so I'm wondering if that'll make the difference. Much love!

Loving the more in-depth process explanations in this one, I didn't know that's how you seared the fat!

Love this! Thanks for videos like this.

Picanha is great but skirtstake is still the love of my life. With that said, absolutely beautifully grilled, really amazing technique, and also love how easy it is to follow your steps. I personally prefer a garlic butter herb brush over the stakes but that is my personal opinion. Also why no black pepper? does it burn on the grill or is it also just a flavor choice?

One of the best vids you made, i feel like i can cook any steak following these perfect steps! Thank you Guga

I first had Pichana from Fogo De Chao about 15-20 years ago. It wasn't until I found your channel Guga about 4-5 years ago that I really got into cooking meat at home. Thank you for showing how to properly prepare these beautiful meats!

Thank you Guga thank you Brazil for this amazing recipe ❤️🔥

5 years ago he was noone cooking queen of all meat overcooked Now he is the king of steak recipe. I believed it is because his passion , discipline and friendship that brought the team behind. Whats in it for me? You taught me how to cook and enjoy all steaks. never been happy with steaks before in my life. thx mr.Guga Jack, from Thailand

Thank you Guga, love this format. Although your experiments are really interesting, it is also interesting to get back to some basics. Will wait for other series , i.e. chuck roll cut or top blade cut

This is really good! I can’t wait to get a picanya and watch this again! I’m gonna try I promise you!

@jo3ywils0n39

10 ай бұрын

Hope ur doing good buddy!

@amanhbedi2828

10 ай бұрын

*picanha

@engmed4400

10 ай бұрын

Hope all is well with you, brother. Glad to see you're still with us.

@Dan-by2vj

10 ай бұрын

they always got them at publix for ~$8 /lb for choice grade, willing to bet thats where he got this one.

@drlolable

10 ай бұрын

@@amanhbedi2828 shut up, we knew what he meant

so far i grilled it only on rotisserie , gonna try to steak it ! thank you Guga, always the best!

Simply the best grill chef on KZread, hands down. 🖤✨

First tried picanha after you recommended it years ago in several of your videos in times past & you were right: I didn't regret it! Best cut in reference to tenderness, fat:lean meat ratio, & flavor. I haven't had the chance to purchase from a butcher but I bought mine at Wally World & it was great.

Love and appreciate everything you do, always..but this episode feels different! Thanks for the extra instruction. It was helpful and informative!

In Argentinian restaurant we always put clean meat on the grill: 1.Smoke adds to saltiness 2.Salting before grilling makes for dried meat sometimes depending on how you do it. I love that you can toss whole picanha on grill, and not care, lots of fat, lots of flavor, also my favorite cut.

Minor correction Guga, not all stainless works on induction. Best way to know is if a magnet sticks to it, it will work.

Hey Guga, I have a lot of Brazilian friends. Im mexican so we grill very different. I love how My brazilian friends eat the meat right off the grill in their Churrasco. They sear the whole thing then cut slices, put them on the grill and as they come out slice smaller and everyone grabs a piece. Have you done this before? there is literally No rest for the meat and still delicious. Thanks Guga.

@tashima42

10 ай бұрын

The “correct” thing is to rest it for a few minutes, but people are hungry!! And it’s fine not to do it even if it was better to rest

@marcelo6002

10 ай бұрын

Searing the whole piece, then slicing into steaks to then sear and cook the steaks is actually the best method, so you get a good crust in every side, including the fat cap. i am brazilian and i do it like this as well

@chicabubr7094

10 ай бұрын

@AnklrBreakersSoccer i think that is a old video of guga teaching how do it

Salve GUGA. Nada melhor do que uma picanha. Abraco!

@megamaser

10 ай бұрын

Costela é melhor

@ebiscaia

10 ай бұрын

@@megamaserGrelhado: ribeye. Defumado: costela ou brisket

@pedrovsilva1

10 ай бұрын

Picanha é a rainha não tem jeito

@megamaser

10 ай бұрын

@@ebiscaia grelhado: costela em tiras

Amazing viedo Guga, I live in Mexico and we eat Picanha very often but I have not tried it this way. I will do it this weekend. By the way is that a Mango tree behind you, those look amazing!!!

Thanks, can't wait to try, thank you 💪🏿🎯

Very straight to the point and instructive video on how to cook the perfect picanha. Very nice!

I'm pretty sure it's because of you, but in the last year or so I've started to see Picanha at my local grocery stores. I bit the bullet and purchased a piece last friday (a nice quality aged one too) to cook on the grill with friends. That steak was amazing! It's not too expensive too even for a high grade, i'll buy it again for sure.

I love the excitement about burnt butter on the charcoal!

The family aspect of Guga is the best part. Nothing beats family.

Thank you for doing such a detailed break down I would love to see more more technique videos

Literally just cut some picanha steaks last night. Great deal at Costco where I got 2 roasts for $45 where I was able to get 7 good sized steaks and 4 small ones that I use for things like chipotle bowls.

That spinning grill looks real useful and it has a decent area to cook on

Guga is the man!!! Love wertching all your videos!

Another killer video Guga. Caralho! It looks amazing as always

I loved this video format, I’d love to see more breakdowns!

Ahhh ha! My local grocery store started carrying Picanha this past spring. But they don’t call it that. They label it a “sirloin cap”. It’s already precut into individual steaks EXACTLY like yours. I took a chance and it’s quickly become my favorite. Due to price and flavor. And the dude near the end describes it precisely - the texture of tenderloin but the flavor of NY strip. NY strip has always been my favorite cut due to flavor, chew and the fat cap on one edge. Never been a fan of ribeyes - soft and blubbery. Due to your great vid I now know why some slices (individually cut up steaks) are a bit tougher. Thanks! I kept meaning to ask a butcher what it was but it was never convenient.

I just LOVE your knowledge and passion about meat. You are clearly meat professor ❤

Now that you've popularized it's cut it's really hard to find top sirloin with the cap attached to it which is my favorite way to eat it. Normally the "Cattleman cut" which is 2 1/4" thick.

Simply using a thermometer years ago changed the game entirely. I used to eyeball it well but mistakes would be made here and there. Haven't screwed anything up once since using a thermometer. On the grill, in the oven or on the skillet. Game changer.

Guga cookings are always the best 🥰I love this video

If you have ever been to a Brazilian Steakhouse.. then you know this is the best cut. SOOOO GOOOD.

I am looking for Picanha here in my country and it's not easy to find but I will eventually. So if Picanha is better than Wagyu it means that Wagyu Picanha would be a dream come true. An expensive one that is.

@convincedquaker

10 ай бұрын

Guga cooks Wagyu Picanha on his other channels.

@eranshachar9954

10 ай бұрын

@@convincedquaker Not only that. He is cooking pretty much any existing animal and also "vegetarian meat" which comes out terrible.

Damn I gotta try this out, it´s a fairly inexpensive cut of meat too. The way you operate that grill is inspiring. Thank you

Guga, excellent choice of protein...my favorite cut next to a rib eye. I like to cut slits into the fat, almost to the meat. Rub in olive oil, or avocado oil as a binder. Season the fat heavily as this will help with making the fat render and becoming crispy over the fire. I'd like to hear your feedback. For extra rich flavour, I add balsamic vinegar to the steak and let it rest in it for a couple of hours.

I’ve been scared to buy it and mess it up but now it’s time, slowly got the waygu down with time phenomenal, picanha is the next beast

@hirotakasugi4891

10 ай бұрын

Wagyu is the type of beef. Picanha is a cut. You can literally have a Wagyu Picanha.

@MrDudedude1234

10 ай бұрын

Dude it's not an expensive cut, it's literally top sirloin cap. And wagyu is a breed, not a cut

@convincedquaker

10 ай бұрын

​@@hirotakasugi4891And he does, on his other channel.

@convincedquaker

10 ай бұрын

​@@MrDudedude1234It's not literally top sirloin cap because not all Top Sirloin Cap is Picanha. The top sirloin cap must be properly trimmed in order to be Picanha.

Guga, you need to hook up with these boys in Ohio called the Bearded Butchers. They are a small professional operation that takes beef, game and bison from hoof to plate. I think you all would have a really good time. Both of you are my favs so, let’s do it…..

@Robertsvideos1

Ай бұрын

I love their videos! They honestly have amazing recipes! Specially on the smoker

@ambrosiofamily6902

Ай бұрын

I love those guys too

@ambrosiofamily6902

Ай бұрын

@@Robertsvideos1Thanks. I didn’t know they had recipes.

FWIW, when melting butter, it is important to keep it simmering until all of the water has evaporated. After that, it basically becomes shelf-stable and you won't be adding any water to what you are cooking.

best treatement is you marinade it around an hour or 2 in orange juice then you brush it with sunflower oil right before tossing it in the grill. I'm brazilian and doing that was the best way I eved had one, you need to try it.

Thank you for everything you do Guga. I’ve learned a lot over the years and I use quite a few of your techniques everytime I cook steaks. I’ve never seen picanya in the stores by me so I’m going to go out looking for it because I’m sick of not knowing what it tastes like!!

@andreoddone

10 ай бұрын

Look for the cut named Rump Cap

@winmod70

10 ай бұрын

My butcher at the local Safeway knew what Picanha was when I asked (also known as rump cap as was pointed out earlier or coulotte steak). I now ask him when the next prime sirloin primal is being delivered. He removes the Picanha for me and I just swing by to pick it up!

@Gundumb_guy

10 ай бұрын

@@andreoddone huzah! Thank you for that, I will be on the lookout from now on!

@convincedquaker

10 ай бұрын

​@@winmod70All Picanha is Culotte, but not all Culotte is Picanha until *after* trimmed as shown.

Esse Guga é fera! Essa descrição da textura e sabor só pode ser entregue por um brasi-gringo mesmo. Parabéns, embaixador!

Without any doubt this is the finest steak to be had. Superior cut. Perfect cooking (though a pan does an excellent job as well...butter in the last 45 seconds) salt and then 3 hours on the counter. Cook to 133°

In Austria, the name of this Piece is Tafelspitz, we usually use it for cooking

GUGA THANK YOU! This video is EXACTLY what I needed, I have a Porter Roads picanha coming today in the mail as part of my July 4th order, and I have no idea how to trim one lol. Do you have any suggestions for how to grind beef if you don't have a grinder on hand? We're going to be trimming up a brisket and a picanha, and we'll have a fair bit of meat to use for burgers I'm sure.

In Denmark picanha or very similar cut is called 'culotte' and is very popular. We don't cut them into steaks though but cook it as a whole roast, then carve it at the table. Of course you can eat it with a multitude of sides, however probably the most popular here is to serve it with either hasselback potatoes or steak fries with sauce bearnaise. It is MmMmmGood!

@MrDudedude1234

10 ай бұрын

A coulette is exactly the same thing, just a french way to say it. Picanha is Brazilian. Either way they are nothing special, usually no marbling

@convincedquaker

10 ай бұрын

​@@MrDudedude1234Incorrect. A Culotte is NOT exactly the same thing as a Picanha. Every Picanha is a Culotte, but *not* every Culotte is a Picanha.

Stainless steel pots usually does not work on induction hob at all. Those which works have a layer of iron at the bottom of the pot.

What a beautiful video! thank you , I learned a bunch!

Guga, I love what you did with the picanha and as always, you never fail to deliver the best of the best. I couldn't help but notice your mango orchard in the background in the grilling scenes...I'm really impressed!👍

Guga os Brazileiros ficaram malucos quando você disse manteiga.... mas sendo O Guga a gente acredita...continua o bom trabalho, aqui de Portugal

@mastersuis

10 ай бұрын

onde ele falou, pode me mostrar o minuto? eu perdi!

@MrsRuiNas

10 ай бұрын

@@mastersuis ele fala no minuto 3.20 butter=manteiga.Nunca vi picanha sendo cozinhada com manteiga....

@cobrasys

9 ай бұрын

Picanha realmente não precisa de manteiga. Vai ficar bom _com_ manteiga? Provavelmente. Mas não precisa.

@mastersuis

8 ай бұрын

amgigo eu so achei que ele tinha falado a palavra em portugues@@MrsRuiNas

@digjhow1428

2 ай бұрын

ele é br, mas tambem um cuzinheiro de primeira, colocar mantega almenta o sabor

Picanha is by far my favorite steak! What I like doing is smoking it at 200 degrees with Mesquite or Cherry until it hits 110. Then throwing it on my gas grill at 800 degrees to sear it until it gets to 125, let it rest 10 minutes... then slice it up. It is kinda like a prime rib this way and goes great with a mustard, butter and horseradish sauce.

the way guga says picanha like omg, he says it so well

This is incredibly helpful. I have recently got into making steaks myself, and I started out with the Picanha. I wanted to know what are the differences in preparation between making steaks and cooking it whole?

@braydenwhite5016

10 ай бұрын

Last one I cooked was whole. Reverse sear. Smoker at around 230 until internal temp hit 125. Then HOT sear with some butter to finish. It was outstanding!!!

@arjunkishore4080

10 ай бұрын

@@braydenwhite5016 that’s what I have been doing. I’ve cooked it twice so far, but the first time came out overdone and too salty, and the second time, slightly underdone and not enough salt. I plan on trying again this week. Also, another problem I noticed was that it cooled down very quickly. I rested it for 15 and then 10 minutes, but it was still cool when I cut into it, and the juices were still gushing out. Do you have any tips after cooking?

@inzeeesensei7133

10 ай бұрын

Beef steak?

@jlozano2014

10 ай бұрын

​@@arjunkishore4080reverse sear like you are doing, but before searing let it rest, then sear. That should help with the temperature.

@JUSTBL33D

10 ай бұрын

It's like a standing rib roast vs a ribeye steak. The steaks will have a higher surface area ratio, which is better if you like steak crust (I do). The roast will be more tender overall because you have to cook it slowly, but you only get a crust (and seasoning) on the outer edge.

I really like the new formats you're going with, whilst I do love your old format. You're really pushing your content forward and making a lot of quality stuff lately.

I just bought a whole picanha and I am so ready to try the Queen of Steaks

I think this is the best steak cooking video I'vee ver seen!

I agree 100%, picanha is amazing. You can't have a proper churrascaria without it.