Steak of the Month

[Jim Lampe]

Looks TERRIFIC Jim!
Can't say I've been to a Supper Club for at least the last 20 years.
The last time I remember, it was in Boulder Junction (Guide's Inn), way up nort Wisconsin.

 

[JRPfeff]

Jim,

There's one near Racine that we've been to. I'll be sure to invite you next time we go.

I've decided that Wisconsin supper clubs and bars with Friday Fish-fries are my favorite places to eat. They may not have the greatest food in the world, but there is something very comfortable about them to me.

Jim

 

[JRPfeff]

What the ???

 

[JRPfeff]

The other side.

 

[Jim Lampe]

looks sirloin-esque with fatcap....

what does the package say it is?

 

[Bob Correll]

I was thinking rump cap roast, but a roast isn't a steak.

 

[JRPfeff]

looks sirloin-esque with fatcap....

what does the package say it is?

The package says "Steak of the Month" and "$0.00."

It's a Pichana, the Brazilian Steakhouse Cut.

 

[JRPfeff]

I was thinking rump cap roast, but a roast isn't a steak.

Bob,

You are good. It IS the rump cap, but only the fat cap part.

 

[Bob Correll]

Bingo, I was right!
What did I win!
I'm envious, been wanting to take one for a spin over the Santa Maria.

edit, I was typing while you were posting.
Please post your cook Jim.

 

[Jim Lampe]

Ok, Jim... I googled Pichana and I think you'll be eeting broom.

https://qu.wikipedia.org/wiki/Pichana

...or, you'll be eeting this

 

[Jim Lampe]

or... this.



or this.

 

[Bob Correll]

Member Jerome has made this more than once, maybe?
it's Picanha with an h

http://tvwbb.com/showthread.php?601...d-Sirloin-Cap-aka-quot-Picanha-no-espeto-quot

yes, more than once:
http://tvwbb.com/showthread.php?54532-Brazilian-Picanha-with-Garlic

 

[Jim Lampe]

I remember the second link, it IS an interesting cut.... and of course, I'd LOVE to try it!

Jim, you'll do well with this, yes, please POST PHOTOS!!

 

[JRPfeff]

I'll post pics, but don't think I can out-do Jerome. His Picanha looks perfect.

 

[Rich Dahl]

Just looked at Jerome's post a little while ago, the wow factor is sure there. Go for it Jim from what I've seen of your past posts you'll do great.

 

[Mildo]

I also have one in the freezer. And I have the same dilemma of how to cook it. Jerome goes right with this beautiful cut of meat.

 

[JRPfeff]

Sorry about the lack of results pictures for my Picanha. I came down with something the weekend I was going to cook, so the meat went into the freezer. I'm planning on cooking a Brazilian-style feast later this month.

Here's October's Steak of the Month.

If you guessed "20oz Hanger Steak" you are a winner.

 

[Mildo]

Hanger steak was the most frequently grilled steak this year at our home. Enjoy Jim, it's an amazing piece of meat.

 

[Stephen R]

Love Hanger steak. Our butcher does it as a special order for us, and sells it to us for the same price as mince (ground) beef, "as thats where we usually put it".

Go figure.

 

[JRPfeff]

I tried to be authentic, so I added pommes frites and haricots verts to my French bistro steak.

A glass or two of French wine made this a perfect meal.