I recently asked myself, what makes Picanha so good? I realized itβs one of the few cuts that shines in all 3 areas that make a steak great: itβs beefy, tender, and also fatty. Compare this to almost every other cut that lacks at least one:
Filet mignon:
π tender
π not beefy
π less marbled
Strip loin:
π tender
π less beefy
π well-marbled
Brisket:
π not tender
π well-marbled (especially in point)
π 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 Picanhaβs 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. Youβll 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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π₯ Dry Ager UX1000 from Dry Ager link in bio
π₯© Australian Wagyu Picanha from Alpine Butcher link in bio for discount!
π₯ Website w/ Recipes and Discounts: https://www.maxthemeatguy.com
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π₯ Sophia Greb https://www.youtube.com/channel/UC5uUwuJEdoUd7Umsg8YUlVw
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