i went into a high end butcher today and was pleasantly surprised to find their prices were very reasonable. I have never cooked either a ribcap or picanha before so I was intrigued they would cut the ribcap for me and they had picanha.
On my four pound ribcap(they took the whole thing off) I paid for about two pounds of fat with it. Is that normal or is that why the prices were so reasonable? Lol
I’ve enclosed photos of each and was wondering how much more to trim and what is the best way to prepare each. The butcher mentioned she likes her ribcap rolled and smoked low and slow.
picanha is photo number two.
Input appreciated.
Drew
On my four pound ribcap(they took the whole thing off) I paid for about two pounds of fat with it. Is that normal or is that why the prices were so reasonable? Lol
I’ve enclosed photos of each and was wondering how much more to trim and what is the best way to prepare each. The butcher mentioned she likes her ribcap rolled and smoked low and slow.
picanha is photo number two.
Input appreciated.
Drew
Comment