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0 • Off Topic Disagree Agree Like- Spam
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0 • Off Topic Disagree Agree Like- Spam
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0 • Off Topic Disagree Agree Likewhat cut is that?
nice pics too
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0 • Off Topic Disagree Agree Likehttp://en.wikipedia.org/wiki/Picanha
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0 • Off Topic Disagree Agree Likenot sure, if you are right here.
I cooked also a Picanha, a few month ago:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=998184&catid=1
This here is a roastbeef, that cut comes out of the loin (the thicker meat part of the T-bone steak).
The picanca is a cut of the siroin, that is closer to the end of the cow B)
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0 • Off Topic Disagree Agree LikeGOOD EATS AND GOOD FRIENDS
DALE
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0 • Off Topic Disagree Agree Likejohn
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0 • Off Topic Disagree Agree Likemore or less.
Suppose everybody knows a T-Bone steak. The smaller meat part of the T-Bone ist the Tenderloin, the bigger meat part is the Roastbeef. That here is a Roastbeef. Just not cut against the bone - like a T-Bone. It´s cut parallel to the bone. Cut the bone away, so to say.
Hope this helps.
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