Originally posted by Ricardo
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Can someone explain this
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Originally posted by Donw View PostThe picanha cut of meat has lots of different names as you mentioned and some others such as coulotte and top sirloin cap. The brisket is from another part of the animal.
As you probably know it is usually served in one of two styles. The first is grilled as a flat steak while the other is served as a C shaped piece of meat on a skewer with the slices cut vertically from the standing skewer. The idea of first cutting the meat with the grain is important when using a skewer because the final eating slice from the skewer will then be across the grain. Câ¬‡ï¸ (Using an iPad so I can’t really do a down arrow.) In my experience when cooking as a flat steak, cut it whichever way produces the shortest length of long fibers on the final eating slice.
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