Today’s post is to share with you what I’ve learned throughout my short existence (because I’m young, right?) about this meat that is a favorite at Sunday barbecues.
I’m not an expert, so if anyone wants to correct me, complement me, add anything, in short, use and abuse the comments, ok? Because I learned a lot from writing this post.
I only buy picanha weighing up to 1.1kg. This value is controversial. There are those who say that it can be up to 1.3kg, I have seen people say that it can be up to 1.5kg, others that it cannot exceed 1kg, in short, I adopted the value of 1.1kg. What happens is that it’s quite common for butchers to sell the hard thigh alongside the picanha, because they are sequential in the beef’s body (after the 3rd vein is the hard thigh). So if you buy a heavy picanha you will “take it on the peg” with that meat “denture“.
The meat must be bright red in color and the fat in the meat must not be too yellow and must be the same thickness throughout the piece. They say dark fat is a sign of older cattle and tougher meat. But hey, what are we going to do next? Watch the video of someone who used EVERYTHING with meat (he’s having a great barbecue in heaven) who I’m sure will help you choose without fear later!
https://www.youtube.com/watch?v=nKA1UlNMAM4
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