Picanha - WTB?

sofakingbald

Pit Master X's channel on YouTube is incredible. Dude has a vid showing a Picanha cook and I've been dying to try it. The local butcher had never heard of it. 

Thought I would ask if anyone has gone down this path, where you got it, and any other details. If you happen to live in the D-FW metroplex and can tell me a spot to find this fine cut, that would just be the tits. 

SmokininCT

I had a similar situation about a year ago. i struck out everywhere until i got ahold of this link: http://smoothsmoke.blogspot.com/2013/04/how-to-cut-picanha-from-whole-top.html take this to a butcher and they should be able to get you what you need. my butcher has me ask for a whole culotte with the fat cap on when i call now.

caliking

Try heb or central market. I have heard of folks asking for top sirloin with fat cap on, to get the picanha cut.

The Cen-Tex Smoker

http://eggheadforum.com/discussion/1151260/centex-gets-mad-at-the-picanha/p1

Canugghead

favourite cook of Misu on the other forum ...

caliking

The Cen-Tex Smoker said:

http://eggheadforum.com/discussion/1151260/centex-gets-mad-at-the-picanha/p1

Thanks for that. Good times.

R2Egg2Q

I can get it from Restaurant Depot but only in a case (I think it was 50+ lbs for the case). Unfortunately I don't have room to store that much beef. My local Restaurant Depot calls it Coulotte. Other places call it Top Sirloin Cap, Rump Cap, or Rump Cover. It is identified in the North American Meat Processors (NAMP) guide and Institutional Meat Purchase Specifications (IMPS) guide as #184D. Here's a link to an IMPS guide: http://www.chefs-resources.com/files/Meat-Buyers-Guide-PDF/IMPS Beef Guide.pdf

You might give that number or a printout of the cut to your butcher and ask if he can get it for you.

If you want you buy a whole top sirloin butt and butcher the picanha yourself, I found this guide of help: http://www.beefretail.org/CMDocs/BeefRetail/bam/bamtopsirloinsimplecutsteps.pdf

I've gone that route before and unfortunately for my tastes, the rest of the sirloin falls far short of the picanha.

Misu found that picanha in at a Costco in GA.

bhizzy905

Matador meats in Plano carries this cut of meat. They are on Preston close to 121

sofakingbald

Thanks, all! 

sofakingbald

R2Egg2Q said:

I can get it from Restaurant Depot but only in a case (I think it was 50+ lbs for the case). Unfortunately I don't have room to store that much beef. My local Restaurant Depot calls it Coulotte. Other places call it Top Sirloin Cap, Rump Cap, or Rump Cover. It is identified in the North American Meat Processors (NAMP) guide and Institutional Meat Purchase Specifications (IMPS) guide as #184D. Here's a link to an IMPS guide: http://www.chefs-resources.com/files/Meat-Buyers-Guide-PDF/IMPS Beef Guide.pdf

You might give that number or a printout of the cut to your butcher and ask if he can get it for you.

If you want you buy a whole top sirloin butt and butcher the picanha yourself, I found this guide of help: http://www.beefretail.org/CMDocs/BeefRetail/bam/bamtopsirloinsimplecutsteps.pdf

I've gone that route before and unfortunately for my tastes, the rest of the sirloin falls far short of the picanha.

Misu found that picanha in at a Costco in GA.

Really appreciate this information - can't wait to give it a shot.

sofakingbald

SmokininCT said:

I had a similar situation about a year ago. i struck out everywhere until i got ahold of this link: http://smoothsmoke.blogspot.com/2013/04/how-to-cut-picanha-from-whole-top.html take this to a butcher and they should be able to get you what you need. my butcher has me ask for a whole culotte with the fat cap on when i call now.

That's awesome! How did you like it? This is the link fwiw - I drool every time: http://www.youtube.com/watch?v=QIHvrP4Laaw

R2Egg2Q

sofakingbald said:

R2Egg2Q said:

I can get it from Restaurant Depot but only in a case (I think it was 50+ lbs for the case). Unfortunately I don't have room to store that much beef. My local Restaurant Depot calls it Coulotte. Other places call it Top Sirloin Cap, Rump Cap, or Rump Cover. It is identified in the North American Meat Processors (NAMP) guide and Institutional Meat Purchase Specifications (IMPS) guide as #184D. Here's a link to an IMPS guide: http://www.chefs-resources.com/files/Meat-Buyers-Guide-PDF/IMPS Beef Guide.pdf

You might give that number or a printout of the cut to your butcher and ask if he can get it for you.

If you want you buy a whole top sirloin butt and butcher the picanha yourself, I found this guide of help: http://www.beefretail.org/CMDocs/BeefRetail/bam/bamtopsirloinsimplecutsteps.pdf

I've gone that route before and unfortunately for my tastes, the rest of the sirloin falls far short of the picanha.

Misu found that picanha in at a Costco in GA.

Really appreciate this information - can't wait to give it a shot.

You're welcome & good luck! Hope to see a picanha cook from you in the future.