Picanha Sous-Vide-Processed
I've wanted to write about Picanha for a while now, but this beautiful cut of meat is not standard in the NW. Albeit, I am forced to order online. However, I could hunt down a butcher and have him cut me off the Rump Cap, but it wouldn't be worth the drive. Most butchers in the NW (not speaking in absolutes) don't know how to trim a Picanha properly. I got lucky once and found a local butcher to cut one for me; he did a poor job (like pulling teeth). Buying them online costs more, but I get them delivered to my door, buying either Wagyu or Prime. I'm somewhat optimistic because I think I've found a source recently. I've been told that the business Costco carries the whole sirloin, which means I can break it down myself. Picanha is to the NW like Tri-Tip is to other regions. See Video HERE Like so many people, I did not encounter Picanha until I went to a Brazilian restaurant. That was a few years back now, and since then, I've been eating Picahna at