Grass Fed Picanha
First time cooking picanha. Sous Vide 130 deg for 3 hours. The fat never really rendered leaving it chewy. The steak was very good but overall I think raising the temperature to 135ish will do a better job rendering fat.
This cut is amazing. Bought every month for over 6 months now and it’s always sold out! Everyone that has tried it (friends and family) love it!
Great tasting steaks, my family tried it for the first time and really enjoyed it. Wil be ordering soon
Love this picanha and the price is great
Think I’m only eating this steak from now on. Love it.