I've been a butcher for only 6+ years so I'm by no means a veteran but this guy knows what he's talking about. I've worked with some butchers who think the sirloin cap is the tri tip, but they are wrong. Idk if this guy is a butcher or just into culinary but good job man. (Although it can be alittle confusing for some near the end of the video he says to cut the sirloin cap with the grain and then talks about how we should cut against the grain so it's not tough. It's confused me for years about why people say "your supposed to" cut the sirloin cap WITH the grain. Why would it be different?)
not a butcher, just love cooking.. what I said about the grain, I mean when cutting this into steaks, the way they do it in Brazil when putting on the spits, they cut the steak with the grain, so when you are cutting it into bite size pieces you are cutting against the grain, making it more tender on the chew..
@@FireWaterCooking back in '62, when I was 4..my Grandfather let me help load a black whiteface steer, and he explained we were going to learn where my hamburgers came from..We went to Ham's Slaughter House & Storage, where I watched them dispatch the beast with a .22 rifle, hang it, skin it, and push it into a freezer..then watch the several Butchers cut various sides up, with knives, cleavers, and saws..and grind burger meat. I remember staring at the beef chart, every time we went there, which was often, since Papa supplied several cafes and restaurants in town. I was taught to never waste a scrap of meat, since another creature died, to provide it to me. Learned about Pork around the same time..mmm, bacon. I had a wonderful Grandfather..(tho my Mother was pissed at him for weeks)
Dude I’ve been cutting meat for years and thought and sold the top sirloin cap as tri tip for a long time , actually that’s how everyone at a certain company is trained .. thanks for clearing it up .
Very informative. Discovered cap steak(picanha) about a year ago. Pan fry it with butter, salt and pepper. Delicious! Our Argentinian steakhouse has Picanha on their menu. Delicious the way they cook it also.
The Tri-Tip started in California and it's getting popular to New York and East Coast. It should be available now in Florida. For 2023 Labor Day, I am doing a smoked American Waygu Picanha!!
The tri tip isn't found outside of the west because it is unique to our style of grilling called "Santa Maria" style. It has its roots in the vaquero (Mexican cowboy) approach to grilling meat. Check it out if you haven't already.. very savory grilled flavor.
Well done and informative video. Thank you. We live in Central America and have a very good butcher shop nearby--the trick is figuring out the name of the desired cut in Spanish--but we'll sort it out and I hope to buy a picanha next week. Also, thanks very much for the link to the beef chart. Do you know where I could order one like the one you have in the video? I can print one from the link, but I fear it's going to be very small. Thanks again.
The reason the Brazilian steak houses cut Picanha with the grain has nothing to do with cutting against the grain to eat it. When they skewer the steak for cooking, they fold it in half on the skewer. If you do this with a cross-grain steak it will break during cooking. It's that simple. I don't know where this myth started, but any Brazilian steakhouse chef can tell you the real reason... if they do it wrong, the steak splits in half during cooking and they won't do that again.
@@FireWaterCooking You are welcome. I love your videos. This tip was explained to me by a Brazilian steakhouse chef in Malaysia years ago when I asked him what the cut of meat was. He had to import his steaks from Australia as the local beef was not very high quality, and so he brought in all primal cuts and butchered them himself. He was the first to show me how to cut picanha, and explained their reasoning for cutting with the grain. It was a fascinating two-hours in the kitchen!
@@FireWaterCooking yes, I'd get it, and cut steaks and stew meat, and chili meat..it was my universal cut.. and for the grill, I'd get the better Picanha cut with the best fat cap I could find.. I lived off just those two cuts, for years. I miss El Super Grocery, for the butcher case..alone.
dont know any vids mixed up? but i cooked picanha in oven.it was great! oven was a mess, from fat cap up @ 450 deg --- better than a tomahawk---i will try grillin next time.
Tri tip is great, but picanha is our new favorite. Slice the fat cap into squares, rub in some rock salt and reverse sear over lump charcoal. Fantastic taste and texture!
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one of the worst instances i have seen was a video I watched of a grill company cooking a Picanha roast and calling it Tri Tip, they even over cooked it pretty bad...
The color and the fat Are the two dead giveaways. The butcher at Winn-Dixie had no idea what I was talking about. He called the PIcanha , Tri Tip. I almost threw down with him. LOL
I had same issue... butcher in Georgia insists on calling a picanha a tri tip. He even has a poster of different meat cuts where I point out the difference. He still argues.
I was about to cook 2 tri tip's today, turns out the butcher shop gave me picanha.... No stores sell it around here, thought for sure a local butcher would give me the correct cut.
yeah, unfortunately most butchers buy their beef pre-cut up or 60% processed to just the primal, it is called "boxed Beef".. A lot of time Tri Tip gets ground up into ground beef unless they order it in special..
then you did not pay attention to the video. I even went over the chart that shows where this comes from.. it is part of the Sirloin, actually the top section of the top sirloin as it is called "top sirloin cap"....
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The difference IS! That one will make a grown MAN( thats had 100s of steaks)QUESTION EVERYTHING he thought he knew about BEEF! YEAH U KNOW THE ONE🤤🤤🤤🤤🤤🤤🤤🤤🤤
I heard you waste good cuts of other meat when you cut out a tri tip I’m not a butcher though. Also if you want good tri tip you need to come to Oakland and Santa Maria CA that’s where it all started.
I feel sorry for the USA consumers, just getting toxic industrialised meat! In the interior of Brazil we only eat local organic. Still dam cheep , I only pay $7.00 a kg. How much is non organic Picania in the US?
we can get plenty of high quality organic, grass fed, small farm raised beef in the US, and our over all sanitation is 100 times better then Brazil.. 😘
Oh shit! You are right! I am so glad there is someone out there on YT that has nothing better to do than hang on every word and try to correct it! You are doing the world a HUGE SERVICE!
@@Skaterjessy019 and you were not? Cow is a general term we all use for the animal.. Like "Dog". We don't call them "Bitches and Studs". Good day to you also...
@@FireWaterCooking legitimately I wasn’t I was asking because I remember when I was in agriculture they would drill that into our brains. No worries though.
I guess you did not listen then.. they come from different areas, they have different graining, they have different texture, different marbling, different fat cap... if that is not enough differences for you I dont know what is..
@@FireWaterCooking I found out the difference is that the tritip is attached to the Rump and the Picanha is the Sirloin Cap but where is the Sirloin Cap, on the Chart you point out all the different sirloin parts and the Collette Stew is the Sirloin Cap and Picanha but you didnt say the Colette Stew is the Picanha, and im trying to find out where the Cap is cut from and as far as i can tell its got something to do with the porterhouse and Tbone so i thought the Cap is either the left or right side of the Tbone. Yes im still searching for the Answer.
Did you watch the video? if you watch the video I do call them both roasts... I even have a link showing all the cuts showing both roasts and steaks.. go find a better hobby than making dumb comments on UA-cam.. Geeze..
I do keep heads in the freezer, but they are vacuum sealed to keep them fresh.. they are of the idiot gamer dudes I find on YT who think other people want to watch them play video games and make stupid comments on other peoples videos...
Its cause tri tip sucks compared to smoking a brisket and any southern state knows smoking a brisket is king...I also live in Florida originally from texas. We cant get tri tip here and in Cali they cant get brisket lol go fig thats why they use the closest thing
I'll go to bed a little smarter tonight! ;-)
Well, maybe only a little... 😃
@@FireWaterCooking 😃 😃
Also, a little more hungry i bet!!!
I realize I am kinda randomly asking but do anyone know a good place to stream new movies online?
@Nikolai Coen i use Flixzone. Just search on google for it =)
I've been a butcher for only 6+ years so I'm by no means a veteran but this guy knows what he's talking about. I've worked with some butchers who think the sirloin cap is the tri tip, but they are wrong. Idk if this guy is a butcher or just into culinary but good job man. (Although it can be alittle confusing for some near the end of the video he says to cut the sirloin cap with the grain and then talks about how we should cut against the grain so it's not tough. It's confused me for years about why people say "your supposed to" cut the sirloin cap WITH the grain. Why would it be different?)
not a butcher, just love cooking.. what I said about the grain, I mean when cutting this into steaks, the way they do it in Brazil when putting on the spits, they cut the steak with the grain, so when you are cutting it into bite size pieces you are cutting against the grain, making it more tender on the chew..
thank you, I've wanted a chart like that for ages.
I used to stare at one at the slaughter house, as a kid.
we were our meat market, back then.
You are so welcome!
@@FireWaterCooking
back in '62, when I was 4..my Grandfather let me help load a black whiteface steer, and he explained we were going to learn where my hamburgers came from..We went to Ham's Slaughter House & Storage, where I watched them dispatch the beast with a .22 rifle, hang it, skin it, and push it into a freezer..then watch the several Butchers cut various sides up, with knives, cleavers, and saws..and grind burger meat. I remember staring at the beef chart, every time we went there, which was often, since Papa supplied several cafes and restaurants in town. I was taught to never waste a scrap of meat, since another creature died, to provide it to me. Learned about Pork around the same time..mmm, bacon.
I had a wonderful Grandfather..(tho my Mother was pissed at him for weeks)
Dude I’ve been cutting meat for years and thought and sold the top sirloin cap as tri tip for a long time , actually that’s how everyone at a certain company is trained .. thanks for clearing it up .
Glad I could help!
It's called a coulotte as well
Very informative. Discovered cap steak(picanha) about a year ago. Pan fry it with butter, salt and pepper. Delicious! Our Argentinian steakhouse has Picanha on their menu. Delicious the way they cook it also.
Thanks for sharing!
The Tri-Tip started in California and it's getting popular to New York and East Coast. It should be available now in Florida. For 2023 Labor Day, I am doing a smoked American Waygu Picanha!!
still not that popular here but it can be found if you look for it or request it.
Thanks for this video! Learning about picanha. I love the chart.
glad I could help!
The tri tip isn't found outside of the west because it is unique to our style of grilling called "Santa Maria" style. It has its roots in the vaquero (Mexican cowboy) approach to grilling meat. Check it out if you haven't already.. very savory grilled flavor.
yes, correct... but it is getting more popular on the east coast as well now
@@FireWaterCooking Awesome! When I went to college out there 15 years ago it was still unheard of. Thanks for your channel and keep up the good work.
Thanks for the links. I have a single chart reference now. Also a great video post.
Glad it was helpful!
Brilliant chart mate
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Well done and informative video. Thank you. We live in Central America and have a very good butcher shop nearby--the trick is figuring out the name of the desired cut in Spanish--but we'll sort it out and I hope to buy a picanha next week. Also, thanks very much for the link to the beef chart. Do you know where I could order one like the one you have in the video? I can print one from the link, but I fear it's going to be very small. Thanks again.
Thanks for sharing!
The reason the Brazilian steak houses cut Picanha with the grain has nothing to do with cutting against the grain to eat it. When they skewer the steak for cooking, they fold it in half on the skewer. If you do this with a cross-grain steak it will break during cooking. It's that simple. I don't know where this myth started, but any Brazilian steakhouse chef can tell you the real reason... if they do it wrong, the steak splits in half during cooking and they won't do that again.
thanks for clearing that up!
@@FireWaterCooking You are welcome. I love your videos. This tip was explained to me by a Brazilian steakhouse chef in Malaysia years ago when I asked him what the cut of meat was. He had to import his steaks from Australia as the local beef was not very high quality, and so he brought in all primal cuts and butchered them himself. He was the first to show me how to cut picanha, and explained their reasoning for cutting with the grain. It was a fascinating two-hours in the kitchen!
Good information. I don't eat meat much but I sure got those two mixed up Thank you for the info.
you're welcome
Is tri tip a good candidate for dry aging?if not what is?thank you
you could do a larger one, lets say 4-5 lbs.. I would not go longer than 30 days as you will lose too much
I live in Washington state,we have tri tips here.and i love them!
I never knew they weren't that common. Interesting
tri tip has mainly been a west coast thing, but they are gaining popularity in the east...
Clod roast was always my favorite, since I could do anything with it.
clod roast is part of the chuck section, not the sirloin.. the clod has lots of good muscle groups as well like the flat iron steak and mock tender
@@FireWaterCooking
yes, I'd get it, and cut steaks and stew meat, and chili meat..it was my universal cut.. and for the grill, I'd get the better Picanha cut with the best fat cap I could find.. I lived off just those two cuts, for years.
I miss El Super Grocery, for the butcher case..alone.
dont know any vids mixed up? but i cooked picanha in oven.it was great! oven was a mess, from fat cap up @ 450 deg --- better than a tomahawk---i will try grillin next time.
Thanks for watching s Buzz! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
Tri tip is great, but picanha is our new favorite. Slice the fat cap into squares, rub in some rock salt and reverse sear over lump charcoal. Fantastic taste and texture!
both are awesome when cooked right for sure!
To the non American Anglos sirloin cap in this case is the rump cap
Yep, Rump in the UK
Thanks for the upload; it was helpful.
You’re welcome
You should try cooking a Santa Maria style truck tip! It’s a really famous way to cook tri tip on the central coast
Guns& Reels it is hard to find a tri tip here in Florida, but I do need to order some more
I’m from the 5 cities on the central coast and love the Santa Maria style tri tip. It’s my favorite
@@jayst My parents lived in Nipomo and introduced me to it back In 1975 .. was real cheap and sold at Vons Market .. damn expensive now.
@@Userspice4275 sure is expensive now a days. Vons in general has gotten pricey
I don't trust videos I can't comment on. You get my like.
ok....
I like the video and great chart really helps out Thank you!
You're very welcome!
Thanks for sharing this knowledge with us. Pretty cool!
Glad you liked it!
Thanks for the link to The Heart and Trotter vid!
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Just picked up 2 beautiful Tri-Tips at Winn-Dixie, and I thought I was buying Pichana because they were all in the same section.
yeah, I have been in a butcher shop, not grocery store, and they had them labeled wrong.. Not all "butchers" know what they are doing for sure..
Good walkthrough. I have had plenty of questions on my pichana cooks about this issue.
one of the worst instances i have seen was a video I watched of a grill company cooking a Picanha roast and calling it Tri Tip, they even over cooked it pretty bad...
Fire & Water Cooking yes. Lots of ”experts” out there...
The color and the fat Are the two dead giveaways. The butcher at Winn-Dixie had no idea what I was talking about. He called the PIcanha , Tri Tip. I almost threw down with him. LOL
A lot of Florida folks have no clue... 😉
I had same issue... butcher in Georgia insists on calling a picanha a tri tip. He even has a poster of different meat cuts where I point out the difference. He still argues.
Tyler Hughes I made a video on it. The Butcher I dealt with called it a Tri Tip. Drove me crazy 😜
Great information bro. I agree even though in the same area they are obvious difference.
Thanks Scott!
I just want to say Thank You.
Thanks for the comment Chi Leung! your thoughts are appreciated...
That is a great chart to have handy!
yes.. you need to know what you are cooking!
Pretty cool Darrin. I actually had to look that up a while back. Never made picanha but I've done more tri tips than I can count.
I have 2 cook videos in the hopper for both of these pieces... 😉
So a Pichanha is also called a Coulotte roast?
yes, but Picanha has the fat cap left on where coulette does not always.www.beefitswhatsfordinner.com/cuts/cut-charts
@@FireWaterCooking AHH makes sense. I didnt see Picanha on the chart, i only saw Coulotte, but i understand what you mean. thanks!
@@rjf7023 Picanha is Portuguese
Good video, very informative thank you.
Thanks!
nice tips broda, thank you
No problem 👍
I was about to cook 2 tri tip's today, turns out the butcher shop gave me picanha.... No stores sell it around here, thought for sure a local butcher would give me the correct cut.
yeah, unfortunately most butchers buy their beef pre-cut up or 60% processed to just the primal, it is called "boxed Beef".. A lot of time Tri Tip gets ground up into ground beef unless they order it in special..
why do they call it rump cap picanha in NZ?
Thanks for the comment @jbarrett6408! your thoughts are appreciated...
Thanks for the great information!
Thanks for the comment Essayons Family Garden! your thoughts are appreciated...
I watched this whole video and still don't know where the picana comes from lol
then you did not pay attention to the video. I even went over the chart that shows where this comes from.. it is part of the Sirloin, actually the top section of the top sirloin as it is called "top sirloin cap"....
If your splitting hairs and pulling “idk where the sirloin is” the sirloin comes from the rear hind quarter of the cow
Great information
Thanks Lyle!
People get them confused because the butcher doesn’t know the difference.
correct... because most butchers today deal with boxed beef, they do not start from a whole or half steer, it is mostly cut up for them already...
I have no problem finding Tri-Tip here on the east coast.
You did notice this video is 4 years old
You did notice this video is 4 years old right?
I don’t know but I could tell the difference as soon as I seen them. I’m from California though, we take our tri tip serious lol...
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Awesome, thank you. Great help.
Thanks for the comment Mehrdad Dalamie! your thoughts are appreciated...
My butcher has thinks tri tip and pichana are the same
Ha Ha yep, some who are supposed to know dont... :)
The difference IS!
That one will make a grown MAN( thats had 100s of steaks)QUESTION EVERYTHING he thought he knew about BEEF!
YEAH U KNOW THE ONE🤤🤤🤤🤤🤤🤤🤤🤤🤤
Thanks for the comment William Stayduhar! your thoughts are appreciated...
Thanks
Welcome
I heard you waste good cuts of other meat when you cut out a tri tip I’m not a butcher though. Also if you want good tri tip you need to come to Oakland and Santa Maria CA that’s where it all started.
Thanks for watching Ryan Chambers! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
Great video. When you edit, try not to cut mid sentence. Page flipping is annoying too. Try to make it seamless.
Ok thanks!
I never think tri tip when I have Pecanha in my fridge.
good for you....
I feel sorry for the USA consumers, just getting toxic industrialised meat! In the interior of Brazil we only eat local organic. Still dam cheep , I only pay $7.00 a kg. How much is non organic Picania in the US?
we can get plenty of high quality organic, grass fed, small farm raised beef in the US, and our over all sanitation is 100 times better then Brazil.. 😘
@@FireWaterCooking thats good you have that option. especially when they dont have to lable it. how much is it in the us per kg?
@@FireWaterCooking Also what do they call Rib Eye in Brazil? Cheers
I would eat both.
Your not saying picana correctly
😂😂😂😂😂😂😂
Isn’t it steer meat? Not cow?
Oh shit! You are right! I am so glad there is someone out there on YT that has nothing better to do than hang on every word and try to correct it! You are doing the world a HUGE SERVICE!
@@FireWaterCooking You are welcome the video was still helpful but I see you’re just being sarcastic. Good day.
@@Skaterjessy019 and you were not? Cow is a general term we all use for the animal.. Like "Dog". We don't call them "Bitches and Studs". Good day to you also...
@@FireWaterCooking legitimately I wasn’t I was asking because I remember when I was in agriculture they would drill that into our brains. No worries though.
@@Skaterjessy019 good for you..I dont know how this video lasted on UA-cam for 5 years without this comment..
Please turn the intro music down
I would need your address so I can turn it down on your phone, computer, etc..
what is the difference you dont actually tell us the difference you say youll leef a link to it.
I guess you did not listen then.. they come from different areas, they have different graining, they have different texture, different marbling, different fat cap... if that is not enough differences for you I dont know what is..
I would like to also point out after over 24k views you are the ONLY one who made this comment.. LOL
@@FireWaterCooking I found out the difference is that the tritip is attached to the Rump and the Picanha is the Sirloin Cap but where is the Sirloin Cap, on the Chart you point out all the different sirloin parts and the Collette Stew is the Sirloin Cap and Picanha but you didnt say the Colette Stew is the Picanha, and im trying to find out where the Cap is cut from and as far as i can tell its got something to do with the porterhouse and Tbone so i thought the Cap is either the left or right side of the Tbone. Yes im still searching for the Answer.
@@FireWaterCooking Im goin to watch the Bideo you say to to see where its cut from i guess thats myy best bet.
@@afterburner3999 ua-cam.com/video/QTf6xgxCa5Y/v-deo.html
Why are you calling tri tip a steak? It's a roast too
Did you watch the video? if you watch the video I do call them both roasts... I even have a link showing all the cuts showing both roasts and steaks.. go find a better hobby than making dumb comments on UA-cam.. Geeze..
A picanha já ta verde.
Thanks for the comment
This guy looks like he keeps heads in his freezer wtf
I do keep heads in the freezer, but they are vacuum sealed to keep them fresh.. they are of the idiot gamer dudes I find on YT who think other people want to watch them play video games and make stupid comments on other peoples videos...
Its cause tri tip sucks compared to smoking a brisket and any southern state knows smoking a brisket is king...I also live in Florida originally from texas. We cant get tri tip here and in Cali they cant get brisket lol go fig thats why they use the closest thing
um, brisket and tri tip are not even close to the same thing.. Tri Tip is more like a top sirloin roast, it is not cooked well done like brisket...