Can Picanha Beat Ribeye and Filet at Their Own Game?
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- Опубліковано 12 жов 2023
- Ribeye vs Filet Mignon vs Picanha - it’s a head to head battle!
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The ribeye is King...
That's what I used to think!
@@EatMoreVegans These are new times, Kings are being called Queens and vice versa. LOL
Got to try this! Thanks!
Yes you do!!!
You guys just nailed it, Picanha is the new KING! So there is few holidays coming up for the next few months. How about testing a pecan pie cooked in the pizza oven to determine if smoke adds to the favor of a pecan pie? You got to do weird stuff sometimes.
I don't hate that idea.......
What was the price point per 100g for each cut?
well done. i look forward to next weeks grain direction vid. and i gotta get myself more picanha
See you next week!
Great video. Thank you!
You're still welcome! :-)
I grilled my first Picanha steak about a year ago from Piedmontese and I can honestly say it was one of the best steaks I have ever cooked and enjoyed.
I love Piedmontese beef!
If I could eat one cut of steak only for the rest of my life, I would pick picanha too. Another great one Al!
Thanks, Paul! I'm aggravated that it took me this long to figure it out!
super yum! Ribeye and Picanha are faves, but I can't think about smoking a steak!
I think you'd like "The Arthur Method" I showed in "Did I Lie to You About Picanha?"
I heard it, but didnt get the reference,@@EatMoreVegans
Picanha is really popular here in Yucatan. It's really great, especially for the price. It's just as tender and juicy as filet or ribeye. I still like ribeyes better though. I prefer the flavor.
Th marbling of ribeye is hard to turn down!
Those steaks looked awesome. I've never tried Picanha, but I think it will be on my shopping list. Great video as usual.
It's so good! You should definitely try it!
It's simply the fat cap of the TOP SIR:OIN.
I’ve never had a Picanha before, and after this I think I’m in for a treat!
It’s time Brian!
Where the heck do you find it? I have been an avid griller for many years but I have never heard of this cut until today r seen it anywhere in a store. Argentinians definitely know their beef though!!!
You had me at Picanha. You are getting there but you are still doing it wrong. Instead of playing with your wood, you should be knocking back caipirinhas.
That’s what she said.
Did a steak samich with these recently ..I cut them about a quarter inch thick I beat them coated them lightly in baking powder put em in a vacuum bag coat in soy sauce and let em sit 24 hours..cooked them hot and fast..granted they didn't have the beautiful fat cap but they were tender and delish
Interesting approach! Have you ever tried just cooking them like any other steak?
Absolutely.. Honestly I have yet to have been disappointed with it.. I have cut it as steaks, roasted it, low and slow like a brisket, ground it into beautiful burgers.. I have two more clips in mind that are unique around the corner..truly a meat worthy of celebration
The Queen of Steaks!
Could it be the king? Hmmmmmmmmm
Vedo molto sottosterzo a ingresso curva e poi sovrasterzo in uscita. Forse si può provocare un sovrasterzo anticipato ma bisognerebbe vedere com'è distribuito il bilanciamento in frenata, com'è ripartita la trazione tra avanti e dietro e come sono impostate le regolazioni di camber etc. etc e il grip delle gomme. A parole tutti campioni e pronti a criticare ma bisogna mettersi al volante della stessa auto per comprovare se si sa fare meglio. Per me questo è un ottimo pilota.
great video! I have still not got around to buying some Picanha yet....sorry
It’s time!
Well Al, I've cooked all 3 of these cuts. I can honestly say I've never enjoyed a picanha more than a ribeye. Maybe it's the source of my meat. Until I find a great one, the ribeye will stay the king. I will always have an open mind.
I get it. And I’m kind of amazed how profound the difference is for me. I’ve now cooked everything from choice to A5 Hannari and I have loved every steak. Even the Costco choice ones. But the G1 (Angus) and prime from Meat N’ Bone are still my favorites.
Picanha or as I call it rump cap is not the Queen of steaks its the King. It has everything that the other cuts and more. Flavour, tenderness and a bit of "chew" so you know your actually eating a piece of steak. Thats my opinion anyway. But I must say, once again a great video. Keep up the good work.
Clearly Nick and I agree with you!
Haha fun one. Cheers
All great cuts…ribeye is my favourite 🔥
It used to be mine too........
I'd be interested in seeing a delmonico steak vs a ribeye
What is the difference between the two? Delmonico in most cases is Ribeye but also in some cases Chuck Eye. Also some other cuts get to be called Delmonico.
A Delmonico steak is traditionally cut as the muscle that connects the beef tenderloin to the rib primal of a cow (aka rib eye/prime rib) In other words, its part strip steak and part Rib eye or some interpret it as steak that is cut from the thirteenth rib of the cow with bone in. It looks very similar in appearance to a rib eye but does not have the fat cap. Ribs 6-12 are generally considered the rib primal where Rib eyes come from while Rib 13 is where the Delmonico is sourced from. There are typically only two Delmonico steaks per cow, one from each side of the body. @@CoolJay77 Edited to clarify the debate between butchers.
@@EpTyrannical That could be one definition of Delmonico. If Al, or I were to order Delmonico from a butcher, I doubt we would get " the muscle that connects the beef tenderloin to the rib primal of a cow ." I used to purchase Delmonico from a high end commercial meat packers, each had different understanding of what Delmonico is. If you do your research, you'll find out that no one knows what cut used to be served at Delmonico in NY during the 19th century.
@@CoolJay77 This is true, take this spicy quote from the internet for example: "As it happens, it's an increasingly common practice among butchers to take chuck eye steaks, tie them up with string and call them Delmonico steaks, which is about the same as taking a Chevy, sending it through the car wash and calling it a Cadillac. "
and then this from reddit:
"Yeah isn't the delmonico further down the rib and essentially just a bit smaller?"
or this:
"The primary difference between Delmonico steaks and ribeye steaks is the location of their cut and flavor profiles. Delmonico steaks are normally a boneless cut from the ribs or front end of the short loin whereas ribeyes are cut from the rib section of the cow."
My guess is its just a thick cut Rib Eye from the short loin, and that the chuck steak thing is marketing spin. Maybe you or Al can ask your butchers.
@@EpTyrannical Interestingly, both meat packers used to supply me with bone-in Delmonico steaks. This is an excuse to request a sample of Prime grade, 13th bone Ribeye from the short loin. Thank you, you've sort of bought me a steak. LOL
Love Picanha!! ❤
Me too!!!!!
I think this tester would have came out much different if you would have fed it to him. 🤪 I would say next week but for us it’ll be just like…. One week later. 😢
😂
Got get it all from the same cow😂
Lol that would be asking a lot!
Maybe a local butcher? But who doesn’t love PICANHA 😂
Nick does exceptional camera work. This was fun to watch. I'm ready to drive east on 40 for a EMV steak prepared by the master himself!
Let me know when you're coming - we'll break out a picanha!
Oh yah,❤❤❤❤🤤🤤🤤🤤
Well said, Michele! Great to see your name again thanks for watching!
Picanha is the queen, with all due respect.
It feels like the queen just upstaged the king!
Hey bud I just saw your a hair under 30k subs..share this channel peeps
Thanks!
Carnivore to vegans "MY food (cows, pork
) poops on your food (veggies). Lol.
LOL
So now you know..........Buy TOP SIRLOIN with fat cap on.........
Well specifically it's the CAP of the Top Sirloin - that piece is more well marbled and tastes beefier.
Stop telling everyone about Picanha, it won't be affordable anymore 😅
Lol you have a point!
Well, it's subjective. I don't think I trust nick.I'm going to have to try this myself(thank you nick for the excuse to eat steaks), but without the filet because filets are overrated and overpriced and I know even before I cook it that I'd rather pretty much any other cut of steak. I am curious if you had to eat the whole thing If opinions would change.
😂 yes you should try it yourself. And yes you will love eating the whole picanha!
Great comparison. I suggest you get all three cuts at Choice grade, from your local butcher. I suspect that Picanha will fall last. Picanha is great only when highly marbled. I could be wrong, but that has been my experience sampling cuts of meats.
Thanks. I buy choice picanha from Costco all the time. It’s good - but you’re right that the more well marbled the better!
while picanha can be amazing - IMO - nothing beats a Prime or Australian Wagyu Ribeye/Ribcap/Delmonico.
How about a Prime or Australian Wagyu Picanha? :-)
@@EatMoreVegans True. I find Picanha/Culotte to be bland, unless it is highly marbled, which adds flavor and tenderness. The reason they concocted a cap of fat on every bite, is to offset for the lean sirloin. Also being lean, it has to be cut a certain way. Awaiting for your video dealing with the grain. A Ribeye OTOH, will be flavorful, whether choice, prime or Wagyu, and it does not need a layer of fat to give it flavor, nor does it need to be cut against the grain..
ooo...a delicious quandary indeed....@@EatMoreVegans