Wet ageing Picana.

[Angryfish]

I am terrible at taking food pictures, therefore I forgot to do it.

So, a while ago I asked about wet ageing Picana.
I had little response so I decided that it had not been tried so much.
A month ago I purchased a cryopack of two Picanas from Costco. I let them wet age in the cryopack for 28 days. I pulled one for cooking and froze the other for later.
Dry brine overnight.
I cooked it as a roast on the Kamado so I could compare it to my last cook.
I have to say it was exceptionally tender. Comparable to a château Briand.
I highly recommend you try it!

[Oak Smoke]

That looks very good! My only experience with wet aging is with brisket. I age them regularly to at least 70 days. The difference is worth the wait. If the beef is well sealed in the cryo don’t be afraid to try going longer;

[barelfly]

Excellent! And nice chimichurri sauce to go with!

[Angryfish]

Yes. I love that sauce recipe

[Bad Hat BBQ]

That looks super good....I had a Kansas City Steak Gift Card that I just used to help pay for their Picanha; should be delivered today! Probably will cook it next week.

Can you share the Chimichurri recipe?

Thanks
Scott

[gboss]

Wet-aging intersects nicely with my "procrastination" interests.

How was the fat cap after the aging? Did it get funky at all?

[Angryfish]

No, not at all!

[Huskee]

Thanks for the update! This proves that pretty much any beef in cryovac can be wet aged, if stored <38F. I do it with briskets and loins for steaks/roasts, but hadn't heard of it being done with picanha until now.

[Angryfish]

It was most tender.

[Angryfish]

Bad Hat BBQ
This is the website for the Chimichurri sauce.

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/