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The picanha, which is taken from the rump, is one of the most delicious and tasty cuts of meat. Being one of the most used cuts to make the traditional weekend lunch, it can be done whole on the spit or sliced for the grill. However, many people don't know how to cut picanha the right way and end up spoiling its flavor.
We have prepared a manual on how to cut this meat, as well as tips to identify the picanha among so many other cuts:
How to cut picanha step by step
Learn the correct way to cut the picanha through some step-by-step videos so as not to spoil its flavor when serving. Have in hand a sharp knife suitable for this cut.
All about picanha
Before following the next videos, check out this tutorial video that teaches you all about this rich and tasty piece of meat. The tutorial also teaches you other features and ways to cut and roast the picanha. Didn't your mouth water after watching this video?
See_also: Kitchen Mat: where to buy and 50 models to inspireHow to cut picanha and the ideal weight
In the video you can see that first the whole piece is put on the grill for a short time, then it is taken off and cut into two-finger pieces, and then put back on the grill until the desired point. The tutorial also stresses the care of buying the right weight of meat.
How to cut picanha for skewers
The video tutorial explains the correct way to cut the picanha for making skewers. Cut it into strips of about one finger and then cut it again into small cubes, as shown in the video. Thin the meat part first, leaving the fat on the end and in contact with the next piece.
How to cut picanha for grill
This step-by-step video demonstrates how to cut the picanha for the grill. It can be one or two fingers long, but cutting it into strips is the best way to make the meat juicier and tastier.
How to cut picanha for spit
As in the other videos, the fat must not be removed when you put it on the spit. Cut three- to four-finger strips, salt them well, and put them on the spit.
See_also: New Home Tea List for a stylish moveNow that you have learned how to cut picanha, here are some tips to identify this type of cut.
How to identify picanha
Identifying the picanha is important for you not to be deceived when buying it in a butcher shop or market, or even in a restaurant. The picanha is characterized as a small, triangular piece of meat that has a nice thick layer of fat. This cut also has no muscles and tends to be a very bloody piece, making it so juicy when served.
The piece of picanha should be between 1 kg and 1.2 kg. If it exceeds this weight, you will be getting pieces of sirloin! Avoid picanhas that present a yellowish fat, this is a sign that the meat comes from an old animal. Another aspect to be careful about is when the picanha comes packaged: look for vacuum packs or packs that do not contain much blood inside.
Now that you know everything about picanha, go to your local butcher or market and buy your piece of protein to prepare it for next weekend and surprise everyone with a tender, tasty and juicy meat! A tip to help it absorb the salt better is to make some not so deep scratches in the fat part. Bon appetite!
