I am a chef and I usually buy my beef a full side and but you're all my beef from there on it is nice to see especially a younger guy to have a nice sharp knife and know what he's talking about it is pleasing to us older shafts and butchers to see a younger guy come up and know what he's talking about thank you
Hey Kyle, I found this video pretty helpful! Picanha (pi-kawn-yuh) is a Brazilian cut which specifically refers to a section of the top sirloin cap cut into steaks sliced with the grain and the fat cap left intact. It's something that Brazilian churrascarias are well-known for. There's a method of determining where to cut picanha steaks from the cap by identifying the three veins that run through the cap. The side with the outermost vein gets trimmed off and the rest gets cut into steaks and picanha steaks traditionally *must be cut with the grain*. Picanha is cut with the grain because then the final slices when you eat will be against the grain, meaning the bite will be as tender as possible. Guga's channel Sous Vide Everything has a great video explaining how to identify and cut picanha steaks if you're interested.
Thanks so much for watching and for the information! I am familiar with Guga Foods channel. He does spectacular work and is one of my influencers. I'm glad this video was helpful for you! I will be continuing to post meat cutting videos so stay tuned for more! Happy cooking and cutting!!
Great job right to the point with a super sharp knife, I love it. BTW, the picanha has the beefiest flavor of any cut of beef, almost a gamey flavor.....salt and pepper only seared to med/rare OMG!!
Thank you!! I’ve become a manager since this video and have probably cut 500+ top butts since then. Thanks for watching! And you are right! Picanha is fantastic!
You made butchering a giant hunk of meat fun. I did shells for dinner last night, they were amazing and tender. Today I get to separate the rest and feel more confident. Thank you!
@@kyleuntch Maybe breaking down whole standing rib roast "ribeye" Maybe even your favourite method of cooking ribeye steak "cast iron skillet" :) You must like to cook with all the spices in the background. Perhaps talk more about the knives that you use at work. I'd enjoy seeing things like that from you. Again, nice job!
I like that you push the knife away from you when using the steel. I cringe when I see people drawing the knife towards themselves. I want to run and grab a bunch of towels for them, just in case. Also - Great Video!
I work at a grocery chain in Ohio that carries them. Most meat departments can special order them for you through their supplier. Just tell them you want a top butt with the cap or shell on. A lot of stores only carry cap off for whatever reason, but I’m sure there are meat departments near you that can get them.
It took me about 8 years of being in the meat business to learn it was called Picanha in certain regions. Having now been in the business 15 years, I can say, it lives up to its reputation! Thanks for watching!
Dude! Why are throwing away that wonderful fat?! There are so many things you can do with it! Super-Dense Nutrition. Fat is a SuperFood. Don't Fear the Fat! It was my parent's generation that spread the lie about fat. So many health problems, especially the degenerative diseases associated with aging, are caused by not eating enough fat. Today, se don't eat ENOUGH saturated fat.
1.its myoglobin not blood 2. dont point at the muscles with your knife, you scored the shit out of it. 3. its called silver skin not silver seam 4. the "garbage piece of skin" is bone skin
1.) everyone knows it’s myoglobin, but easier to say blood 2.) why the hell can’t I point at muscles with a knife? 3.) it’s not really skin anyway. 4.) bone skin is garbage
I’ve had many people say that, and actually at the time of making that video, I had no idea how many uses for fat there are. Not throwing it out anymore 😂👍🏻
Is absolutely fantastic I'm watching it over and over again is over again fantastic job
You did a great job explaining this cut! Thank you.
You’re welcome! Thanks for watching!
I followed this video for my very first butcher cut and it worked like a charm! 🤝👍🙏
Yes!! Awesome to hear Victor!
I am a chef and I usually buy my beef a full side and but you're all my beef from there on it is nice to see especially a younger guy to have a nice sharp knife and know what he's talking about it is pleasing to us older shafts and butchers to see a younger guy come up and know what he's talking about thank you
Thank you for watching and thanks for the nice comment 🤟🏻
Hey Kyle, I found this video pretty helpful! Picanha (pi-kawn-yuh) is a Brazilian cut which specifically refers to a section of the top sirloin cap cut into steaks sliced with the grain and the fat cap left intact. It's something that Brazilian churrascarias are well-known for. There's a method of determining where to cut picanha steaks from the cap by identifying the three veins that run through the cap. The side with the outermost vein gets trimmed off and the rest gets cut into steaks and picanha steaks traditionally *must be cut with the grain*. Picanha is cut with the grain because then the final slices when you eat will be against the grain, meaning the bite will be as tender as possible. Guga's channel Sous Vide Everything has a great video explaining how to identify and cut picanha steaks if you're interested.
Thanks so much for watching and for the information! I am familiar with Guga Foods channel. He does spectacular work and is one of my influencers. I'm glad this video was helpful for you! I will be continuing to post meat cutting videos so stay tuned for more! Happy cooking and cutting!!
13:23 you done great job man. Moving the meat and showing it from different angles is very helpful too. Thank you!
Thanks man!
❤ very helpful! Love the video! I’m about to cut one of those big boy myself right now
Awesome!! Thank you!
Great job right to the point with a super sharp knife, I love it. BTW, the picanha has the beefiest flavor of any cut of beef, almost a gamey flavor.....salt and pepper only seared to med/rare OMG!!
Thank you!! I’ve become a manager since this video and have probably cut 500+ top butts since then. Thanks for watching! And you are right! Picanha is fantastic!
You made butchering a giant hunk of meat fun. I did shells for dinner last night, they were amazing and tender. Today I get to separate the rest and feel more confident. Thank you!
Awesome thanks for watching my friend! Happy cutting!!
Bro great job. You did the best details and I drank a beer watching the whole thing.
Thanks bro appreciate that!
Enjoyed the presentation. About to cut a top sirloin butt. Didn't want to ruin it. Got a great deal on meat.
Excellent happy cutting!!
You did a really good job of that young man, thanks for sharing.
Thanks for the compliment, and thanks for watching!
That fat makes great tallow. I save the fat in the freezer till I have enough to make a batch of tallow. Makes the best fries.
Yeah you really did do a great job explaining this. Thank you..
Thanks I appreciate it! Anything else you’d like to know how to cut? I need ideas
@@kyleuntch Maybe breaking down whole standing rib roast "ribeye" Maybe even your favourite method of cooking ribeye steak "cast iron skillet" :) You must like to cook with all the spices in the background. Perhaps talk more about the knives that you use at work. I'd enjoy seeing things like that from you. Again, nice job!
Love your knife skills
Earned my like with the Donald Trump impression. 😂 👍
Thank you sir 😆
The Donald Trump Steak | A Well Done Ribeye With Ketchup ft. Donald Trump #trumpimpression
Great teacher
Beautiful job!!
That’s a lot!
Really helpful vídeo man 🤙🏻🥩
Thank you!!
Cut cases of these in my early days
capping off a sirloin has to one of the more entertaining things i do
So satisfying 😅
Nice. Make more videos
Nice work dude
Thanks man
Nice video. Invest in a tripod for the camera to steady the video.
Nice butcher skills.
They call them coulotte steaks also I know kyle said shell steaks but that's what I call them coulotte
Coulotte sounds way cooler 🤙🏻😅
Nice video! Should I age the meat in the vacuum sealed package for awhile before cutting it up?
You can, just don’t go 30 days past the pack date
When my top sirloin cap on looks nothing like this LMAO
guga foods favorite steak is the picania
Bro chill my moms on this app
Lmao
Render the fat into tallow, great substitute for butter
Where did u get that hat? Winn Dixie
The picana steaks are also called sizzler steaks
What kind of knife do you used for butchering?
Now I use dalstrong, victorinox, cutluxe
Dave 12 steaks and the stu piles are hamburger
I like that you push the knife away from you when using the steel.
I cringe when I see people drawing the knife towards themselves. I want to run and grab a bunch of towels for them, just in case.
Also - Great Video!
Thank you, Bob!!
How about at 5:10 when cutting toward his hand? I knew the video wouldn't be here if he slipped and cut his hand, but I had to look away anyway.
I got mime for 35$ thats the advantages for working in a meat plant
Nice man, that’s awesome. What meat plant are you at?
Where did you get this piece from?
Buehlers Fresh Foods in NE Ohio. Small Employee owned Grocery chain!
Render that leftover fat for the future dishes . Just add beautiful beef fat to punch up a meal!
Hello, where did you order that piece? Or what store did you find it? I can’t find it with the cap on
I work at a grocery chain in Ohio that carries them. Most meat departments can special order them for you through their supplier. Just tell them you want a top butt with the cap or shell on. A lot of stores only carry cap off for whatever reason, but I’m sure there are meat departments near you that can get them.
We call this cut Picanha.
It took me about 8 years of being in the meat business to learn it was called Picanha in certain regions. Having now been in the business 15 years, I can say, it lives up to its reputation! Thanks for watching!
Dude! Why are throwing away that wonderful fat?! There are so many things you can do with it! Super-Dense Nutrition. Fat is a SuperFood.
Don't Fear the Fat! It was my parent's generation that spread the lie about fat. So many health problems, especially the degenerative diseases associated with aging, are caused by not eating enough fat. Today, se don't eat ENOUGH saturated fat.
1.its myoglobin not blood
2. dont point at the muscles with your knife, you scored the shit out of it.
3. its called silver skin not silver seam
4. the "garbage piece of skin" is bone skin
1.) everyone knows it’s myoglobin, but easier to say blood
2.) why the hell can’t I point at muscles with a knife?
3.) it’s not really skin anyway.
4.) bone skin is garbage
@@kyleuntch its not the pointing, its the gouging of the meat with your knife tip that ruins presentation.
@@spanthrax it’s also on a piece of meat specifically for a cutting tutorial, not for a service counter ya douche
Every Sirloin is a little different…
noooo you could've made tallow with that fat you tossed
I’ve had many people say that, and actually at the time of making that video, I had no idea how many uses for fat there are. Not throwing it out anymore 😂👍🏻
@@kyleuntch That's really good to hear 👍
Yes!
I keep cringing every time u knife through the cap 😅🤣
Haha why is that my friend
Getting dizzy watching this, spin the meat too much.
Sorry for making you dizzy lol