But he didn't accurately test anything. The bias of the cut doesn't effect tenderness it effects moisture content. 😒 He literally doesn't even know what he is testing.
@@DrLili-DrawnByTheDevil it absolutely affects the tenderness. The longer the grain structure the more chewing you would have to do to break down the meat.
@@kevrides5706 What? 😒 I don't think you understand why you're supposed to cut against the grain.... it has nothing to do with how tender the meat is.... it effects how the meat absorbs and holds liquid. If you cut against the grain the meat acts like a sponge, if you cut with the grain it doesn't absorb liquid back in, so once moisture is expressed in the cooking process it can't then be reabsorbed. Please do at least the bare minimum research, please! 🙏🏼 This is spreading false information.
@@DrLili-DrawnByTheDevil cutting against the grain shortens the grain and makes it more tender. Can you provide a source for your claim because I tried and couldn’t find anything while I found a bunch of sites claiming it affects tenderness.
The tip of Picanha is the tenderest part, while the other side is the hardest, since it is closer to muscles where the animal uses more for movement. When you did the "standard" cut, you used the hardest part of the piece, while the other cut we are not sure where it came from. It would be interesting to re do this experiment with this knowledge. Anyways, great video, keep it up!
no he doesn't have to redo it. It's just slicing a steak with the grain and against the grain. It doesn't really matter unless they're two different muscles because the texture difference of two parts of the same muscle is miniscule most of the time
@@bruh-ib5hz I get what you say, but I can guarantee that on this case there is a great difference. For example, there is no muscle change from picanha to the next cut, you have to make an actual cut on the meat. The cut next to it is usually harder and not suitable for fast grilling. And by experience I can tell the tip of Picanha is way more tender and nicer, usually the one grilling it save it for itself 😂😅
@@bruh-ib5hz that's what the commenter is saying - the different ends of the picanha are actually like two different muscles. A single muscle isn't always uniform tenderness throughout (in fact that's less common than the alternative). Single muscles have varying amounts of tenderness due to the different biomechanical forces they experience during the cow's life, along with things like connective tissue content, presence of multiple heads/lobes, etc. The user here makes a good point because the picanha comes from the top of the biceps femoris, a large compound muscle. The reason that the distal end is tougher is because that's where the majority of biomechanical forces are exerted, and it's also where relatively tough fibers from the fascia lata can extend into the biceps femoris due to its large attachment cranially. It's a very pertinent point that goes beyond simple fiber direction, and it's absolutely worth considering for a true double-blind comparison. (If you want to see actual proof of this, just search for a 2002 study out of SDSU by BJ Reuter called "Mapping intramuscular tenderness variation in four major muscles of the beef round" 👍)
You are absolutely rigth! And I am guessing you are brazilian, like me. Or else, how would you kwon the difference between the picanha and the coxão duro? lol
The cleanliness of the kitchen makes me emotional. Having worked in this industry, I could NEVER leave any section even slightly dirty/cluttered. But this is another level, looks like its literally a brand new kitchen 🤣
The grain is usually pronounced with picanha. When you cut with the grain, you are not "hurting" the meat as much, and therefore it will not seize up as much when heat is applied. End effect is that it remains more tender... The difference is surprisingly big with this cut, meaning it's super important to cut with the grain before cooking, and against the grain after! Some more important things about this cut... The smaller the piece usually indicates a better one. Any portion of meat beyond the third vein from the point and it's no longer picanha (it's a cheaper and tougher section). Sometimes butchers cut it large so they can sell the cheaper cut at the full price of picanha. Next, of course, is the marbling. The more the better. Prime Angus has good marbeling. And lastly, let's talk about the fat cap. Sometimes you can trim back the fat cap a little, but don't remove it too far back. Instead I leave it thick and I usually start grilling it fat side down (hold a stack of steaks on their edge) and give it a nice browning as the fat gives it so much flavor. Just watch for flair ups and move the meat away from direct flame contact. Oh, one more thing... Use "sal grosso" salt for this (Brazilian or mexican grocery stores have it). If you can't find it, next best is kosher salt. Charcoal is better than gas, but if you are using gas you can use a pepper grinder to grind the salt, that way you don't get all the loose salt down in your burners because the ground salt will absorb into the meat.
It makes a lot of sense. When you cut the steaks with the grains, you will be cutting against the grains when slicing the steak later, and it will be thinner cuts. I only recomend you do it if you are serving it sliced, though, because people can somehow cut it wrong and have a very bad experience.
Its also important to notice that the direction of the grain might be slighty different depending if its coming from the left or right side if the cow. You can get even better results when you pay attention to that.
you may want to rethink that.... vertebrates are symmetrical... the muscle fibers would still be going the same direction on both sides of the cow, as long as the cut is performed the same way.
@@AndyRock1 The grain on a picanha is not exactly lenght-wise the way showed in the video, its actually diagonal and being a cow a symmetrical animal as you said, the diagonal angle changes from left to right as well (like a mirror). 😉
It can be very confusing, depending on how the finishing (toilette) is done. Premium butchers remove a lot of the thin portion of the cut, and also trim the fat cap, making it very hard to distinguish a left picanha from a right picanha without looking to the diagonal fibers.
I kinda figured it wouldn't matter since either way you are cutting the steak both ways before eating it (whether that's precook with grain post cook against) or vice versa. But of course I follow the cooking instructions anyway :)
If each piece was a perfect cube, with exactly equal length sides, this logic would would work. But each piece is a long strip, so you either end up with muscle fibers running the entire long length of that strip, or only through the short thickness of the strip.
Damn am I stupid I didn’t even know this was a thing 😂. This is great to know for the next Sunday roast thx! Still waiting on the Cantonese family style dinner for Heun Wah please chef!
If you're cooking it as a roast (so thin slices), slicing against the grain is actually not a bad idea. The reason is that while cooking, the long fibers help with retention of moisture, so if you're slicing it before cooking you'll get a more tender and juicy steak if you slice against the grain. But with a roast, you slice it thinly after cooking, so you'll get shorter fibers when you cut against the grain.
@@Jackiegoal for the roast I would cook it as a steak like Andy did. It’s just called a Sunday roast but in reality it is mostly cooked on the barbecue. But thanks for the tip if I do ever need to cook this like that I will remember your comment.
@@Char_siu_Lo_mai_fan clear! Enjoy the roast. By the way, I highly recommend cooking picanha as a whole at least once in your life, especially on the BBQ! 160 degrees C up to 54 degrees internal. It's delicious.
THE best cooking-related content on the Web, great mix of tips, humor and wonderful visuals! Better than all the Oliver's and Ramsay's of the world, with all due respect.
Hey actually the picanha is just the rump cap cut on the third vein from the bottom. In Brazil we cut it both ways depending on how we are preparing it.
I cook it the way my longtime brasilian friend André told me. Picanha stands on its fat in the pan. One piece. Not cut prior to cooking. Salt, of course. Prep caipirinha for a truckload of friends. And it’s always super tender and wonderful evenings.
I misinterpreted thay as a truckload of caipirinha! I'm confused what you're suggesting... are you saying to pan sear it with fat facing down? I'm always looking for ways to impress my Brazilian in-laws, so help a brother out!
@@josephnardino1678 Exactly. Fat Facing Down. Picanha has one side, 100% fat. That one goes on the pan to take the heat and cook. We do the same thing with Magret de Canard (fat duck) or Salmon Unilaterale (here it’s the side with the skin.) The meat would burn too much.
The far your steak is from the tip of the Picanha, the tough it shall get, so it is possible steak 1 and steak 2 were different because one of them was closer to "Coxão Duro" (brazilian name for the end of Picanha) and the other was closer to the tip of the Picanha. Hope I've been understood 😅
What?! Are you crazy? Did we watch different shorts? Because he didn't teach "why" anything.... The bias of the cut doesn't effect tenderness... it effects moisture content. He doesn't even know why 😑
Andy is luckiest with Mitch. Thank you to this couple! Andy, thank you for all I learn in new meal dishes to try. 17th Sunday September 2023 2:40am CST
So delighted with your content! Every time I watch one of your videos I’m just so impressed how simple you keep it and how well you explain these things. Keep up the good work!
Hey friend, Brazil is a huge country, so please speak for your region and not for the entire country. Where I come from (in Brazil) it's not common at all to put the entire picanha on the grill before cutting it. Some people do it? yes, but it is not common at all where I come from.
I bought this for the first time today @ Costco with no idea how to cook it. THANK YOU! It was absolutely divine! I used a very hot cast-iron pan, searing on both sides, then finishing on the fat side, taking the steaks off at 118° to let rest reaching a temp of 128°; just perfection 🙏
Coming from a Brazilian, I grew up eating picanha my whole life and I believe it is the best cut you can get for your bucks. I just learned something new today. Thanks for the tip and will definitely try next time I cook my picanha.
Hi Chef. The grain in the picanha is actually not 100% straight as it goes a bit diagonal. Depending on if it’s a left or right hand side picanha (the side of the cow). I always cut it with the grain but a bit in diagonal. 😊
Yes, i was looking at his description of direction and thinking 🤔. While the grain is at an angle, i find it runs more left to right than straight along the length
😂😂😂 I was watching and thinking imagine when he actually cuts it properly!! It would be a whole different experience!! He should probably do a colaboracionista video with Guga and he can teach him everything about picanha
Andy......your content rocks.....you were born to cook & you're a natural teacher.....it doesn't come naturally to most......dare I say only one Delia Smith & the late Gary Rhodes ....cooking....content.....interatcion made them accessible & relatable....you've mastered it....never lose that drive to teach & learn. You are cooking for eveyday people with love & simplicity .....kudos!
Here in Brazil we end up cutting 2 times agaist the grain. The first is just like you did, but then we kind of roll it and spit it through the fat cap. The second we cut thin slices from the spit on the same direction as the first one. Really delicious and tender
I really like your content, but I have a question on this one: I'm from Brazil and Picanha is the most praized cut of meat here, but the grain doesn't run in the direction you say in the video. Yes, we cut the stakes with the grain so that the last cut is against the grain, but the grain goes "side to side" not "front to back" as the meat you showed. Is there a difference between the cut we call Picanha here and this Rump Cap you're using?
Hey Andy! Really interesting video, however it is unfair to compare both cuts, the most tender part of a picanha tend to be the end of it. Cutting with the grain will actually make every piece the same tenderness, and since you chose to have the against the grain from the beginning, the cut will a bit tougher
Nothing unique. You care about the final cut going into the mouth being tender so you plan your steak cuts accordingly. The big piece is cut into steaks with the grain so the final cut will be against it.
@@bignickdangerpimp Ah yes, I see, this is actually logical and what we do with all steaks. Thank you. The idea that steaks should be cut against the grain is for the consumer's knife, so it only seems counter-intuitive here because we are considering the cut of the butcher i.e. one step before the cut against the grain.
Makes sense, but it could be that the one you cut against the grain before cooking wasn't actually picanha. Picanhas usually aren't as big as they are sold, and that's so because, after the third vein (you can squeeze it to see), it ain't picanha anymore, it's where the "coxão duro" starts, which Is a tougher cut by itself.
Hey Andy, I'm Brazilian and I don't know why but the steaks closer to the tip of three picanha are more tender. The rear end is sometimes quite tough. So when you slide the steak cut with the grain, it should vary depending on the slice you got. It seems like in Argentina they call the picanha with the grain cut "asado de tira". Everyone gets a piece of the tough and the tender when the steak is cut with the grain while it's the luck of the draw when you cut it against the grain: if you get a steak from the tip, you get the tender; if you get one from the rest end, you'te in not so good luck.
@andy_cooks surely it doesn't matter which way the chef cuts the main steak, as long as the person eating it cuts against the grain, or have I missed something?
Not sure how it works but pichania becomes dry when cut against the grain. This has been tested many times by many chefs and cooks. One of the most popular being Guga Foods
Look... I bbqed hundreds of picanhas and I could see before you cut that the loser steak was the first steak you cut from the piece. Usually the first steak is more hard because the "butchers" sell you more than only the picanha. You need to look on the bottom part and find the first vein. There is where the true picanha starts.
I was thinking that too but the loser end runs along the grain, they cut it across so that tougher piece would have only been a small corner of that steak. He might have eaten that corner though.
@greghall3281 at the end it doesn't matter because when you slice the both steaks into smaller bite size pieces you will be slicing against the grain. The direction in the different but you will have short fibers. The same can be done with other cuts. I personally cut the same as the "loser way" because it you "discard" less meat because when you cut alongside the grain "winner way" you want squared steaks
Sounds similar to tri tip, where if you don't cut against the grain, it gets tough and unpleasant to eat. I've had good and bad tri tip and it's crazy how different the texture is if it's cut wrong.
I'm from Brazil, the two ways are really good. You probably notice a difference because the first two steaks that you cut were from the part that sometimes is not "picanha" we call here a little part from "coxao duro", it's a small peace, but you can notice when you eat that going to the bottom of this peace of meat is what we call the heart of picanha, it is softer than the first two steaks that you took. Anyways, both are really good
Guga went over this pretty thoroughly as well as to why you cut either way. I'll note that when cutting it up for Churrasco, where it's skewered and sliced off the skewer, they cut it across the grain so that it's still cut across the grain when cooked.
@@hectorsempertegui4309 No no, they only do that if you lose a soccer match. And before someone gets mad, the brits came up with that word. Also if anyone wants to argue about the metric system, I'm down.
which fibers ends up the shortest ? Since the slices of the "along the grain" ends up with shorter fibres since you then cut it thin slices, ends up atl 50 % shorter.
It’s actually pretty simple, the way it works with the tenderness of meat. When you chew down on the meat you wanna chew with the grain as then meat seperates easier. If you were to cut the steak against the grain as he does with steak number 1 and then chew down on it then you would eat along the grain, but because he slices the steak into smaller bitesizes pieces, which all will go along the grain then all of the sudden you are eating it against the grain once again and that’s bad for tenderness. It’s like imagining trying to split a piece of wood, it’s easy to split it when you hit it along the grain, but boy does it take alot work to chop it against the grain, like if you were to cut down a standing tree.
Just watched your Rump-cap/primal cut video where you cut out the picanha from a few months ago and almost commented about how it’s usually the exception to the rule. Glad to see you did an experiment and made a video on it!
By cutting it on on grain direction, you are doing what we call in Brazil “bife de tira”. Recommend when doing this leave it medium rare to rare. It’s delicious!
the second has to be better becaus it has a higher probability to be one of the tip's part while the normal one, sliced from back part , is not so tender or flavoured
Mitch is the luckiest girl in the world
Mitch is a man!!
😭 Mitch is a guy
Mitch is a dude bro
Not a dudette gurl
It’s a joke people
Yeah but he's basic
Love this kind of content
Me too. Answered the age long question.
Butcher with the grain, cut against at the table with other cuts?
That’s a great simple experiment!
True
I love how you are conducting actual experiments to debunk/verify. There are so many cooking myths out there please keep doing this!!
But he didn't accurately test anything. The bias of the cut doesn't effect tenderness it effects moisture content. 😒 He literally doesn't even know what he is testing.
What would be a better test, and why?
@@DrLili-DrawnByTheDevil it absolutely affects the tenderness. The longer the grain structure the more chewing you would have to do to break down the meat.
@@kevrides5706 What? 😒 I don't think you understand why you're supposed to cut against the grain.... it has nothing to do with how tender the meat is.... it effects how the meat absorbs and holds liquid. If you cut against the grain the meat acts like a sponge, if you cut with the grain it doesn't absorb liquid back in, so once moisture is expressed in the cooking process it can't then be reabsorbed.
Please do at least the bare minimum research, please! 🙏🏼 This is spreading false information.
@@DrLili-DrawnByTheDevil cutting against the grain shortens the grain and makes it more tender. Can you provide a source for your claim because I tried and couldn’t find anything while I found a bunch of sites claiming it affects tenderness.
The tip of Picanha is the tenderest part, while the other side is the hardest, since it is closer to muscles where the animal uses more for movement. When you did the "standard" cut, you used the hardest part of the piece, while the other cut we are not sure where it came from. It would be interesting to re do this experiment with this knowledge.
Anyways, great video, keep it up!
no he doesn't have to redo it. It's just slicing a steak with the grain and against the grain. It doesn't really matter unless they're two different muscles because the texture difference of two parts of the same muscle is miniscule most of the time
@@bruh-ib5hz I get what you say, but I can guarantee that on this case there is a great difference. For example, there is no muscle change from picanha to the next cut, you have to make an actual cut on the meat. The cut next to it is usually harder and not suitable for fast grilling. And by experience I can tell the tip of Picanha is way more tender and nicer, usually the one grilling it save it for itself 😂😅
@@bruh-ib5hz that's what the commenter is saying - the different ends of the picanha are actually like two different muscles. A single muscle isn't always uniform tenderness throughout (in fact that's less common than the alternative). Single muscles have varying amounts of tenderness due to the different biomechanical forces they experience during the cow's life, along with things like connective tissue content, presence of multiple heads/lobes, etc.
The user here makes a good point because the picanha comes from the top of the biceps femoris, a large compound muscle. The reason that the distal end is tougher is because that's where the majority of biomechanical forces are exerted, and it's also where relatively tough fibers from the fascia lata can extend into the biceps femoris due to its large attachment cranially. It's a very pertinent point that goes beyond simple fiber direction, and it's absolutely worth considering for a true double-blind comparison.
(If you want to see actual proof of this, just search for a 2002 study out of SDSU by BJ Reuter called "Mapping intramuscular tenderness variation in four major muscles of the beef round" 👍)
Excellent point, definitely worth considering!
You are absolutely rigth! And I am guessing you are brazilian, like me. Or else, how would you kwon the difference between the picanha and the coxão duro? lol
Learning something new every day.
It's fantastic.
Andy sounds like he'd be a great teacher
Picanha todo final de semana!!!
Amém
Aren't you lucky! We can't find them around us, except at a restaurant.
The cleanliness of the kitchen makes me emotional. Having worked in this industry, I could NEVER leave any section even slightly dirty/cluttered. But this is another level, looks like its literally a brand new kitchen 🤣
Hell, I'd get surgery in that setup.
The grain is usually pronounced with picanha. When you cut with the grain, you are not "hurting" the meat as much, and therefore it will not seize up as much when heat is applied. End effect is that it remains more tender... The difference is surprisingly big with this cut, meaning it's super important to cut with the grain before cooking, and against the grain after! Some more important things about this cut... The smaller the piece usually indicates a better one. Any portion of meat beyond the third vein from the point and it's no longer picanha (it's a cheaper and tougher section). Sometimes butchers cut it large so they can sell the cheaper cut at the full price of picanha. Next, of course, is the marbling. The more the better. Prime Angus has good marbeling. And lastly, let's talk about the fat cap. Sometimes you can trim back the fat cap a little, but don't remove it too far back. Instead I leave it thick and I usually start grilling it fat side down (hold a stack of steaks on their edge) and give it a nice browning as the fat gives it so much flavor. Just watch for flair ups and move the meat away from direct flame contact. Oh, one more thing... Use "sal grosso" salt for this (Brazilian or mexican grocery stores have it). If you can't find it, next best is kosher salt. Charcoal is better than gas, but if you are using gas you can use a pepper grinder to grind the salt, that way you don't get all the loose salt down in your burners because the ground salt will absorb into the meat.
AINT READING ALLAT🔥🔥🔥
rofl what the hell are you rambling on about
@@urze_liquid1272this comment wasn’t meant for smol brains
@@JungleLarryPicanha. It’s a cut of beef. We’re you not paying attention?
😂😂😂😂dude by the end of this you're talking about charcoal and gas😂😂😂
Andy’s humility is a big part of what makes his content so appealing. ❤
It makes a lot of sense. When you cut the steaks with the grains, you will be cutting against the grains when slicing the steak later, and it will be thinner cuts. I only recomend you do it if you are serving it sliced, though, because people can somehow cut it wrong and have a very bad experience.
Not against. Across the grain. Against is the same as with. Just in reverse. I hope Andy sees this and understands the
slight problem of semantics.
@@11bravo18 I have never ever heard of someone saying against the grain and meaning with
@@11bravo18 “Against is the same as with” - no, it is not. It’s the opposite. What are you smoking?
@@wickywills its an odd one.. but the better term is: across.
Against is the same axis as with (opposite direction). Across is the perpendicular axis.
After watching the video 3 times, I finally understood that the long cuts were the picanha style ones, and they won.
Yeah they played it so quickly I couldn’t figure out which one was which
Its also important to notice that the direction of the grain might be slighty different depending if its coming from the left or right side if the cow.
You can get even better results when you pay attention to that.
you may want to rethink that.... vertebrates are symmetrical... the muscle fibers would still be going the same direction on both sides of the cow, as long as the cut is performed the same way.
@@AndyRock1 The grain on a picanha is not exactly lenght-wise the way showed in the video, its actually diagonal and being a cow a symmetrical animal as you said, the diagonal angle changes from left to right as well (like a mirror). 😉
It can be very confusing, depending on how the finishing (toilette) is done. Premium butchers remove a lot of the thin portion of the cut, and also trim the fat cap, making it very hard to distinguish a left picanha from a right picanha without looking to the diagonal fibers.
Fascinating! Love content like this with you, you know so much and I’m learning so much!
You say picanha and us brazilians come running, truly our must loved meat❤
Always my favorite at churascarias. If only it was more generally available.
I just discovered Picanha last year at a Brazilian restaurant in LA but I can't find it at a local store. It's soooooo good! 😩
I kinda figured it wouldn't matter since either way you are cutting the steak both ways before eating it (whether that's precook with grain post cook against) or vice versa. But of course I follow the cooking instructions anyway :)
If each piece was a perfect cube, with exactly equal length sides, this logic would would work.
But each piece is a long strip, so you either end up with muscle fibers running the entire long length of that strip, or only through the short thickness of the strip.
Damn am I stupid I didn’t even know this was a thing 😂. This is great to know for the next Sunday roast thx!
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Gl on the roast!
If you're cooking it as a roast (so thin slices), slicing against the grain is actually not a bad idea. The reason is that while cooking, the long fibers help with retention of moisture, so if you're slicing it before cooking you'll get a more tender and juicy steak if you slice against the grain. But with a roast, you slice it thinly after cooking, so you'll get shorter fibers when you cut against the grain.
@@Jackiegoal for the roast I would cook it as a steak like Andy did. It’s just called a Sunday roast but in reality it is mostly cooked on the barbecue. But thanks for the tip if I do ever need to cook this like that I will remember your comment.
@@Char_siu_Lo_mai_fan clear! Enjoy the roast.
By the way, I highly recommend cooking picanha as a whole at least once in your life, especially on the BBQ! 160 degrees C up to 54 degrees internal. It's delicious.
My mind is now blown 🤯 one of those...I never, but it makes sense moments 😊
Wouldn't this, in theory, work with other steak cuts? Would love to see an experiment on this.
This comment
Thank you for sharing chef Andy have a blessed day stay safe and healthy
Always love your tips and techniques. 😋😋😋🙏❤🙏❤🙏
I wish Mitch would get his own show already...I think he'd do really well...I love watching him cook❤
Or at least an appearance on Epicurious
THE best cooking-related content on the Web, great mix of tips, humor and wonderful visuals! Better than all the Oliver's and Ramsay's of the world, with all due respect.
Man that was such a mindf*ck 😂
*Basic Test with Basic Mitch...legends.*
For statistical significance, please repeat this test 100 times.
I'm sure that shouldn't be a problem for Mitch 🙂
Hey actually the picanha is just the rump cap cut on the third vein from the bottom. In Brazil we cut it both ways depending on how we are preparing it.
thank you. chef doesn't know his cuts, unfortunately.
Do more on different cuts! That's extremely interesting.
I cook it the way my longtime brasilian friend André told me.
Picanha stands on its fat in the pan. One piece. Not cut prior to cooking.
Salt, of course.
Prep caipirinha for a truckload of friends.
And it’s always super tender and wonderful evenings.
I do it the same way and it's way more tender
@@niken538 E o melhor jeito !
I misinterpreted thay as a truckload of caipirinha!
I'm confused what you're suggesting... are you saying to pan sear it with fat facing down?
I'm always looking for ways to impress my Brazilian in-laws, so help a brother out!
@@josephnardino1678 Exactly. Fat Facing Down. Picanha has one side, 100% fat. That one goes on the pan to take the heat and cook. We do the same thing with Magret de Canard (fat duck) or Salmon Unilaterale (here it’s the side with the skin.) The meat would burn too much.
Pan???? Take it to the grill
Simple thought experiment. Quick test. Delicious results. 10/10
The far your steak is from the tip of the Picanha, the tough it shall get, so it is possible steak 1 and steak 2 were different because one of them was closer to "Coxão Duro" (brazilian name for the end of Picanha) and the other was closer to the tip of the Picanha. Hope I've been understood 😅
E pelo tamanho da picanha é bem possível que era coxão duro mesmo que ele comeu cortando contra a fibra
Coloca parte dura no abacaxi 1 hora
I learn so much every time I watch your videos! (Not that I thought I knew it all -) Thank you, Andy!
This is my favorite kind of content. The ones that explain/expose the "why?".
What?! Are you crazy? Did we watch different shorts? Because he didn't teach "why" anything....
The bias of the cut doesn't effect tenderness... it effects moisture content. He doesn't even know why 😑
Andy is luckiest with Mitch. Thank you to this couple! Andy, thank you for all I learn in new meal dishes to try. 17th Sunday September 2023 2:40am CST
This video is super helpful! I've been cutting it with the grain.
Made it last night on a Kamado grill and it was amazing!
@gugafoods has said that for years he's never wrong.
Andy is the best. Thank you!
“He’s never wrong”
Remember the 1 month sous vide steak revisit?
@@aqimjulayhi8798 🤫
Haha, I've had this dispute before
So delighted with your content! Every time I watch one of your videos I’m just so impressed how simple you keep it and how well you explain these things. Keep up the good work!
Rump cap massivly under rated. Buy it in woollies now. Did one on the smoker yesterday
In brazil, first we roast the Fat layer with the whole peace. After that we slice like you did.
Right, so when thinly slicing a whole roast picanha, slice against the grain.
@@nichevo1 and roast the slices again, like he did
Hey friend, Brazil is a huge country, so please speak for your region and not for the entire country. Where I come from (in Brazil) it's not common at all to put the entire picanha on the grill before cutting it. Some people do it? yes, but it is not common at all where I come from.
"Basic Mitch" 😂😂😂
He's got a killer job, and he does it well.
I bought this for the first time today @ Costco with no idea how to cook it. THANK YOU! It was absolutely divine!
I used a very hot cast-iron pan, searing on both sides, then finishing on the fat side, taking the steaks off at 118° to let rest reaching a temp of 128°; just perfection 🙏
Coming from a Brazilian, I grew up eating picanha my whole life and I believe it is the best cut you can get for your bucks. I just learned something new today. Thanks for the tip and will definitely try next time I cook my picanha.
Basic Mitch is blown away !
Hi Chef. The grain in the picanha is actually not 100% straight as it goes a bit diagonal. Depending on if it’s a left or right hand side picanha (the side of the cow). I always cut it with the grain but a bit in diagonal. 😊
Yes, i was looking at his description of direction and thinking 🤔. While the grain is at an angle, i find it runs more left to right than straight along the length
😂😂😂 I was watching and thinking imagine when he actually cuts it properly!! It would be a whole different experience!! He should probably do a colaboracionista video with Guga and he can teach him everything about picanha
Exactly!!!
Andy......your content rocks.....you were born to cook & you're a natural teacher.....it doesn't come naturally to most......dare I say only one Delia Smith & the late Gary Rhodes ....cooking....content.....interatcion made them accessible & relatable....you've mastered it....never lose that drive to teach & learn. You are cooking for eveyday people with love & simplicity .....kudos!
Hatsoff to your dedication chef❤
Love picanha. Thanks for clearing this up for me, as I’ve been conflicted about this for some time!
Thanks, great explanation ❤🎉😊
Omg all that delicious season you put on there!!! 😋
Chef, Cook Brazilian picanha churrasco for me (Sou seu fã)
Yes please! I had churrasco many times while in Brazil and I have to say eating picanha was a foodgasm every single time
Surely this theory applies to all cuts of beef?
No actually
Yeah I'm so confused. What's special about the structure of this cut?
I did this test myself, and it's crazy how much of a difference it makes...
Here in Brazil we end up cutting 2 times agaist the grain. The first is just like you did, but then we kind of roll it and spit it through the fat cap. The second we cut thin slices from the spit on the same direction as the first one. Really delicious and tender
Always learning with you Andy. Thank you so much.
Basic mitch always there for a bite 😂
Welcome home Andy! Heard you on RNZ today, nice work!
Thanks for the test! Your content is perfect, educational and mouth watering!
Don't forget to try lithuanian cepelinai, please chef
makes perfect sense to me
Can I get my rump cap back 😢
Cutting along the grain keeps more juice inside during cooking! That's why! 😉 Great video!
I really like your content, but I have a question on this one:
I'm from Brazil and Picanha is the most praized cut of meat here, but the grain doesn't run in the direction you say in the video. Yes, we cut the stakes with the grain so that the last cut is against the grain, but the grain goes "side to side" not "front to back" as the meat you showed. Is there a difference between the cut we call Picanha here and this Rump Cap you're using?
Hey Andy! Really interesting video, however it is unfair to compare both cuts, the most tender part of a picanha tend to be the end of it. Cutting with the grain will actually make every piece the same tenderness, and since you chose to have the against the grain from the beginning, the cut will a bit tougher
I understood that picanha won. Please correct me if I'm wrong. I'm honestly lost.
Why doesn't this apply to other cuts of steak though? What's unique about Picanha here?
Nothing unique. You care about the final cut going into the mouth being tender so you plan your steak cuts accordingly. The big piece is cut into steaks with the grain so the final cut will be against it.
@@bignickdangerpimp Ah yes, I see, this is actually logical and what we do with all steaks. Thank you. The idea that steaks should be cut against the grain is for the consumer's knife, so it only seems counter-intuitive here because we are considering the cut of the butcher i.e. one step before the cut against the grain.
The second taster is literally the doppelganger of Christian Bale!
Makes sense, but it could be that the one you cut against the grain before cooking wasn't actually picanha. Picanhas usually aren't as big as they are sold, and that's so because, after the third vein (you can squeeze it to see), it ain't picanha anymore, it's where the "coxão duro" starts, which Is a tougher cut by itself.
Hey Andy, I'm Brazilian and I don't know why but the steaks closer to the tip of three picanha are more tender. The rear end is sometimes quite tough. So when you slide the steak cut with the grain, it should vary depending on the slice you got. It seems like in Argentina they call the picanha with the grain cut "asado de tira". Everyone gets a piece of the tough and the tender when the steak is cut with the grain while it's the luck of the draw when you cut it against the grain: if you get a steak from the tip, you get the tender; if you get one from the rest end, you'te in not so good luck.
Sem contar que picanha mesmo é mais pra ponta né, onde ele comeu não é picanha.
I have been cooking for a long time this is strange.
Thank you, Andy!!! I always have this cut in my freezer and have always cut against the grain. I can’t wait to try it with the grain!
You could always cut the frites on the standard rump length ways for the same effect.
Was today years old when I found out what Americans call piranha is just a Rump cap
Fun facts, the word picanha is from Portuguese, so for you to understand picanha in English will be rump cap
He’s Australian
A better explanation is that the final cut should be against the grain. Being the cut at the table (it applicable)
Well done chef Andy. Ive mentioned this in your comments before. This is called Tiras de picanha. Good work
“Basic Mitch 🤦♂️” 😂
Also don't forget to cut right at the third vein, so as to avoid the coxao duro.
@andy_cooks surely it doesn't matter which way the chef cuts the main steak, as long as the person eating it cuts against the grain, or have I missed something?
Not sure how it works but pichania becomes dry when cut against the grain. This has been tested many times by many chefs and cooks. One of the most popular being Guga Foods
Thank you for the knowledge!
Rockin the SpongeBob mask lol
Look...
I bbqed hundreds of picanhas and I could see before you cut that the loser steak was the first steak you cut from the piece.
Usually the first steak is more hard because the "butchers" sell you more than only the picanha.
You need to look on the bottom part and find the first vein. There is where the true picanha starts.
And the picanha weight is 1kg (2.2 pounds) tops. More than that is probably another type of meat cut
I was thinking that too but the loser end runs along the grain, they cut it across so that tougher piece would have only been a small corner of that steak. He might have eaten that corner though.
Fair enough, would you recommend cutting it against the grain or with the grain then?
@greghall3281 at the end it doesn't matter because when you slice the both steaks into smaller bite size pieces you will be slicing against the grain. The direction in the different but you will have short fibers.
The same can be done with other cuts.
I personally cut the same as the "loser way" because it you "discard" less meat because when you cut alongside the grain "winner way" you want squared steaks
Order up beef Wellington
Basic mitch
Sounds similar to tri tip, where if you don't cut against the grain, it gets tough and unpleasant to eat. I've had good and bad tri tip and it's crazy how different the texture is if it's cut wrong.
I'm from Brazil, the two ways are really good. You probably notice a difference because the first two steaks that you cut were from the part that sometimes is not "picanha" we call here a little part from "coxao duro", it's a small peace, but you can notice when you eat that going to the bottom of this peace of meat is what we call the heart of picanha, it is softer than the first two steaks that you took. Anyways, both are really good
What’s the point of the blindfold if you cooked it and placed it in front of you? 😂
He didn't pick the meat himself though, someone else did. The blindfold was there to ensure he couldn't see what the other person picked.
Use your common sense, its helpful
@@epistarter1136 Common sense is dreadfully uncommon...
i don't buy picanha, I buy the good stuff !!
And Picanha is part of the good stuff 👍
then ur not buying the good stuff
Idiot 😊
Hey Chef one question, u portion it with the grain and then later wegen u cut the cooked beef u cut again with the grain ? Or against ?
Guga went over this pretty thoroughly as well as to why you cut either way. I'll note that when cutting it up for Churrasco, where it's skewered and sliced off the skewer, they cut it across the grain so that it's still cut across the grain when cooked.
I think you're wrong. I think that the grain on th picanha runs the other way. So actually, the cut u enjoyed the most was against the grain, I think.
I think you should stop thinking
@@matthewchow4991 I think you thought that he could think.
@@othiagolinhares i think you should think you could be a thinker if you only thought about it before thinking
the first one was fucking red, the second to last slice from left to right was beet red, still mooing.
In Brazil that’s the only way you’re allowed to eat picanha
@@LockArthan1996 or they shoot you? Lmao
well done npc spotted
@@hectorsempertegui4309 f around and find out boo
@@hectorsempertegui4309 No no, they only do that if you lose a soccer match. And before someone gets mad, the brits came up with that word. Also if anyone wants to argue about the metric system, I'm down.
That's a good piece of culinary knowledge to have, thanks mate. Keep up the cooking content. Love what you do.
which fibers ends up the shortest ? Since the slices of the "along the grain" ends up with shorter fibres since you then cut it thin slices, ends up atl 50 % shorter.
Steak is so freakin overrated it's not even funny
Nah your opinion is denied 🙅
If you’re broke just say that clearly never had good steak
Yeah if the only steak you’ve ever had was from Outback Steakhouse
@@LukeKirkland122 you mean they have bloomin pumpkin and elephant steak?
Just say you're poor bro. No one would mind.
Good to know! I am curious whether this would this applies to all types of cuts. Can you explain (if time permits)? Thank you. Love your content.
It’s actually pretty simple, the way it works with the tenderness of meat. When you chew down on the meat you wanna chew with the grain as then meat seperates easier. If you were to cut the steak against the grain as he does with steak number 1 and then chew down on it then you would eat along the grain, but because he slices the steak into smaller bitesizes pieces, which all will go along the grain then all of the sudden you are eating it against the grain once again and that’s bad for tenderness.
It’s like imagining trying to split a piece of wood, it’s easy to split it when you hit it along the grain, but boy does it take alot work to chop it against the grain, like if you were to cut down a standing tree.
@@emilkingo4992 Ahhhh, that makes sense. Thank you so much.
Hello there, chef!
You should seek the "bife de tira" cut of the picanha. It's a method of cutting it.
Cheers from Brazil!
Just watched your Rump-cap/primal cut video where you cut out the picanha from a few months ago and almost commented about how it’s usually the exception to the rule. Glad to see you did an experiment and made a video on it!
By cutting it on on grain direction, you are doing what we call in Brazil “bife de tira”. Recommend when doing this leave it medium rare to rare. It’s delicious!
Idk if I’m just special in the head but this makes complete sense to me but idk how to explain It
Love this kind of content! Shows real world cooking advice. Keep it up! Debug more cooking myths.
Great advise😊
the second has to be better becaus it has a higher probability to be one of the tip's part while the normal one, sliced from back part , is not so tender or flavoured
bro he cut it himself he's gonna know which is which 😂