Why this STEAK is better than Wagyu!
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I have cooked many steaks in my lifetime. Today I share and explain to you why I always come back to my number 1 pick! It's called picanha and where why its better than wagyu for me.
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#food #steak #cooking
As a Brazillian, I feel proud by seeing Guga cooking some picanha! I love his videos
Why? He's br, is normal
Brazilians, so emotional
Didnt knew brazilians created cows
@@el-sadiko_3893 Yeah, your mother was the first
@@brunofernandesoskkkkkkkkkkkkkkkkkkkkkkkkk
Can’t believe we finally got a continuous tutorial of Guga cooking the steak. Start to finish👍🏻
Brazilians love their picanha
I was about to say the same thing! Minimal cuts and raw footage uffffff
Wagyu is a breed of beef, picanha is a technical piece of beef. So Wagyu has also a picanha
He knows. It's for SEO
Just followed this recipe on my very first picanha. It was amazing. The whole family loved it. Thank you so much!!
Who needs Wagyu when you have this sizzling steak that could make Gordon Ramsay do a happy dance! 🙈I'm drooling just watching this mouthwatering masterpiece. Time to cancel my dinner plans and head straight to the kitchen! 😆
u should not say THAT to asians...
Here’s Japanese. I’m ready. Feel free. But you know. We also have Wagyu Picanha(ichibo) too😅
@@danielllehuu1536Asian: Wagyu Picanha
@@danielllehuu1536 lol we couldn't care less, NOT all of us are japanese you know
@@user-zc8uj9wx7t I just checked Miyazaki A5 Grade(Wagyu) Picanha is around 100-400 USD.
Just realised Guga is Brazilian and now it all makes sense. I worked with a Brazilian guy in GA and we hadn't seen each other in almost 10 years. He tells me he's flying to the UK and to meet him in London, the reunion was two grown men jumping up and down and hugging in a London pub while shouting "heyyyyyyyyy", then to Brazilian BBQ. The meat was perfection and quite a culture shock for me the way it was done. The things that make life special.
Blessed.
Wait, wait, wait. What Brazilian BBQ? You know a place in London or did you have one at home?
GA as in Georgia or…?
Nice. I know I would've loved to be at the same BBQ with you two.
Pause
Thank you for showing how to trim and cut the steaks from a chunk of top round. It is a great cost savings. (HEB in Houston sells these steaks pre-cut on the skewers for $13/lbs, and uncut for $5.50/lbs.)
its so cool that you explained and broke down the entire process. normally on gugafoods the actual grilling is just an action montage.
Every Brazilian BBQ I've been to at my friend's house has had this. They moved to the US from Sao Paulo and the day always began with Jo filling a huge metal bowl with a couple dozen of these steaks and some rock salt. I'd usually hang out by the grill and he'd send me around with the platter once he was done slicing it up. Core memories right there.
yep sure
Thats a true brazilian barbecue. Picanha is a muito have.
Nunca falha, picanhaaaaaa aiii minha picanhaa ,basta 1 minuto a mais e sola de sapatoooooo tomaaaaaaa
Just bought and cooked my first Picanha this week. Your vids are definitely the reason I bought one. I was not prepared for ALL that juice and flavor
I'm going to get one soon. I've never had it but I try most of things Guga cooks.
@@WorldwideDartsright up there with Ribeye in the ranks of steak
@@unkownboi67is_unavailable62lol...nice one
I just cooked my first Picanha and it blew me away, so juicy and flavorful. Seared the cap, then cut into steaks and smoked with white oak, then seared all sides. Insane!
You guys need to stop buying picanha, the price has gone up 50% in just the past 2 months at our grocery store!
I bought a prime picanha online and finally was able to make it for my family. Absolutely amazing. Everyone was raving about it. Thanks for the great videos!
just wanted to say I really enjoy the feel of this video, you don't seem to be "acting" just talking normal and enjoying what you're talking about! favorite video ive seen of yours!
This looks like an episode on Food Network! 👍🏼Great job to the production team!
For those in Canada, it's called Top Sirloin Cap!! I've been recommending this cut to my customers for awhile now. One of my favorite steaks
I also recommend looking for a Brazilian or Portuguese butcher shop. If there's one nearby, they will know what you're looking for.
You can find them in packages of two at Costco (in my area, anyway).
My WinCo of choice sells them labelled as Coulotte Steak. The owner of my local Brazilian churrascaria says he only seasons them with sea salt, and they are the best.
dunno if i cooked it poorly, but the taste was a bit too concentrated... too beefy? bloody? I dunno. Doesn't taste as good as a ribeye imo
@@user-nj9ru4ef2w Definitely very beefy. Ribsteak has good beef flavour but loads more fat, which is what dominates. It all depends on what you like.
I am always amazed at the quality of your videos your such a wonderful teacher and videographer. I look forward to each video keep up the great work.
You know what I haven’t seen your videos in over a year I love you man as humble as it gets you’re truly an amazing person ! If I can only in body a fraction of what you are I’d be happy.
Quality tips. As a professional chef I can only agree on everything you said. Doesn’t happen too often in cooking videos on KZhead!
As a chef myself as well I completely disagree, it’s not about the grade of the steak. If I cooked you a $10 steak you wouldn’t know you’d think it was the best cut you have ever tried. As a chef you should already know this
@@joseluispalacios5753 I agree! A true chef knows how to cook any cut of meat!
@@joseluispalacios5753 haha you overestimate your skills greatly my friend. Quality food starts with quality ingredients.
@@joseluispalacios5753As a chef, you should have noted that Guga is *not* talking about grade. In fact, the picanha he's showing is Choice grade, not Prime. He's talking about the CUT of meat.
As a certified forklift operator I disagree with both professional chefs in comments and also Guga
Salve GUGA. Nada melhor do que uma picanha. Abraco!
Costela é melhor
@@megamaserGrelhado: ribeye. Defumado: costela ou brisket
Picanha é a rainha não tem jeito
@@ebiscaia grelhado: costela em tiras
Thank you Guga for showing us how you cook your steak. This is something I have wondered for years.
Every time I watch your videos I've got to go light my grill afterwards. Looks freaking awesome!
Any steak cooked by Guga is the best steak ❤
Facts
@@Nathan_Coley16 sec ago
Don't forget max
@@youshouldendyourlife9546 What?
@@Nathan_Coleymax the meat guy
My goodness -- more of this type of content please! Love watching a master trimming, seasoning, cooking, and eating steak. You've earned a new sub here today.
As a brazilian myself I really enjoyed watching you preparing picanha. Definitely my favorite steak! Greetings from Brazil!
Man, I have something to say to you… Guga is brazilian too, just like us 😂 the way that he said “picanha” was so perfect that I went to google to research it. He’s from a small city in Minas Gerais.
@@sergiosomenek7012 no way! Hahaha
we have cows in other countries too buddy
@@sergiosomenek7012n sabia q esse cara era brasileiro n parece mn
Love this! Thanks for videos like this.
Yo Guga, it was really helpful to see you talk about trimming the steaks and prepping them, as someone who was never really taught how to cook steaks or meat for that matter it's helpful for me to see how you can turn what you get at the grocery store into ready to cook steaks.
I’m cooking my first picanha tomorrow and this tutorial was amazing, I would’ve been completely lost without this video.
Guga is a very good teacher
OG fans here! So glad to see the queen returns! I was just wondering recently if Guga still love her. He has been showcasing so much wagyu and prime australian that I fear he might have forgotten something he always claimed in the past: “Picahna is the best! Better than these wagyu and sh*t” word for word no cap.
I thought picanha refers to the cut of meat ie rump cap, whereas Wagyu is a breed of cattle. In Australia high quality Wagyu is popular and readily available. My wife and I had some Wagyu Picanha (Rump Cap) bought from our local butcher last night on the BBQ. It is quite expensive but cheaper than some other cuts of Wagyu, but around 35% more than Angus picanha (grass fed of course). The same Wagyu meat (MB 9+) when exported to Asia or Europe is often up to 6 times the price, so I suppose we're lucky. One of the main differences with the Wagyu is you don't need much or any oil or butter as there is so much fat marbling it's not needed.
I thought Wagyu can only be raised in Japan
Australia produces a lot of Wagyu second only to Japan and on the increase. It is of high quality and strictly controlled. To the best of my knowledge the only other country to produce Wagyu to any extent is the US. Strange that you sent this reply today as I just bought a 400g Wagyu rump steak from my local butcher for dinner. My butcher is Korean and they love Wagyu there. Though it is very expensive in Asia. He is almost obsessive about Wagyu. Note when buying a large Wagyu steak for barbequing it is best to have one of moderate marbling ie 5/6, as high level eg 9, although more expensive is not as good overall for barbequing due to the high levels of marbling. Also high marbling is quite rich, but is extremely tasty, so is more suited to other styles of cooking. If you've never had Wagyu it's worth trying.
@@Jordi-cg6nt Wagyu can be raised outside of Japan. But wagyu isn't a breed of cattle, it's a collective name for the principal japanese cattle breeds. The meat with the nice marbling is from "Japanese Black" (Kuroge Washu), which is the most common wagyu breed. There is however wagyu that can't be raised outside of japan, e.g. Kobe beef or Matsusaka beef. Those have to be wagyu from those specific japanese prefectures.
wrr
@Jordi-cg6nt wagyu has to do with the breed kobe etc is based on the breed in a certain location and method of husbandry
Guga has such a peace to him, that adds to the flavor cuz hes making it with pure love! As a chef myself I appreciate your craft and knowledge!
I love the step by step instructions with the nuanced tips like how to treat the fat cap. Keep making these kinds of videos!
I love this video! I love watching your work in general, but this video , with the actual tutorial on both the meat trimming and especially the cooking is SUPER helpful. I sometimes think that learning all the cool grilling, bbqing, smoking would be amazing, but even on youtube most of the how-to's start from a certain base of knowledge - so I just end up sitting here drooling hopelessly. Thank you!
I was recently introduced to this cut by Max The Meat Guy earlier today to Picanha. He suggested cutting with the grain to get like three steaks if you want then cook and cut against the grain for max tenderness. Got to keep my eye out for one now that you re-enforced my curiosity!
I love this style of format. Love hearing Guga walk us through his process
Hey Guga, I have a lot of Brazilian friends. Im mexican so we grill very different. I love how My brazilian friends eat the meat right off the grill in their Churrasco. They sear the whole thing then cut slices, put them on the grill and as they come out slice smaller and everyone grabs a piece. Have you done this before? there is literally No rest for the meat and still delicious. Thanks Guga.
The “correct” thing is to rest it for a few minutes, but people are hungry!! And it’s fine not to do it even if it was better to rest
Searing the whole piece, then slicing into steaks to then sear and cook the steaks is actually the best method, so you get a good crust in every side, including the fat cap. i am brazilian and i do it like this as well
@AnklrBreakersSoccer i think that is a old video of guga teaching how do it
Qualidade e atenção aos detalhes do Guga é algo absurdo de se ver! Devia abrir uma churrasqueria ai nos States e no Brasil.
Thanks, can't wait to try, thank you 💪🏿🎯
Great video! I really love the technical and detailed videos more than the gimmicky ones. I am here to learn about the perfect steak after all!
Loving the more in-depth process explanations in this one, I didn't know that's how you seared the fat!
You made me a believer a few years ago. I mostly only cook picania now. Glad it's readily available here in SFL.
I watched this video like 4 times in a row. Followed all the instructions. Had everything trimmed nicely and sliced up into steaks and had them sitting out to come up to temp. I turned my back for 5 minutes and my dog ate every last piece. Like a 4 or 5lb piece of meat... she's only 45lbs. That's like 10% of her body weight. I have no idea how she is but throwing up😂
SMH watch your doggie
I've watched tens of guga's videos and everything is top notch. But this one so far is the most informative and insightful as to method and details. Kudos!
This is really good! I can’t wait to get a picanya and watch this again! I’m gonna try I promise you!
Hope ur doing good buddy!
*picanha
Hope all is well with you, brother. Glad to see you're still with us.
they always got them at publix for ~$8 /lb for choice grade, willing to bet thats where he got this one.
@@VicRattlehead95 shut up, we knew what he meant
I got obsessed after finding out it was an option at my local Brazilian steakhouse. It was by far my favorite and since then I’ve been making it for my friends and they always beg for the name of the cut.
Thank you Guga thank you Brazil for this amazing recipe ❤️🔥
One of the best vids you made, i feel like i can cook any steak following these perfect steps! Thank you Guga
I love having watched Guga over the past 10 years grow as a content producer and chef.. You can see everything improving year over year; his English, comfortability speaking to the audience, sound mixing, b-roll footage and proper cuts... And not being too annoying with product plugs. Now he's collaborating with other well known KZheadrs to mix things up. It's nice seeing people excel in what they do and seeing it from the start.
Where did he originally come from?
@@BaguettePair Brazil I believe..
If he's gotten better, why did he make an entire video comparing a cut of beef to a breed of cow?
LOL @@DoobieFerguson
Guga is the man!!! Love wertching all your videos!
Great Work GUGA.. Nice video. perfect...
Very straight to the point and instructive video on how to cook the perfect picanha. Very nice!
Thank you so much for breaking down the process. I've been so disappointed with my steaks recently because I'm learning but I still have a long way to go. I'm going to give it another go seeing you go from start to finish and see how this next session turns out! I've also just now bought a charcoal grill instead of a propane one and so I'm wondering if that'll make the difference. Much love!
I've been doing Coulottes for years. I had to look up the comparison to find they are indeed the same thing. My eyes did not deceive. You can still find good deals on them as well. Shhhhh, quite telling everyone about it! Always a pleasure. Tks for the video.
Best steak for me is Fraldinha, also known as Bavete or Flank steak, it0s hard to find because no one asks for it but it0s starting to gain traction here in Portugal because it is simply divinal. Good chewiness not that soft tenderloin texture and the grain lets all the juices stay there and expliode in your mouth. Similar to picanha but better.
If you like flank, you will also like Hanger Steak, aswell. It's also difficult to find. Local shops and professional butchers will be the better option to find Hanger and Flank.
Aqui no Brasil é um corte bem conhecido
AOOOO POTÊNCIA!!! Bão demais, Guga! Espalha a sabedoria do churrasco BR pro mundo.
na verdade o churrasco dele na maior parte é estilo americano, a única coisa que tem brasileira aí é o fato de ser uma picanha e ele cortar primeiro com as fibras e depois contra as fibras, nem sal grosso ele usou.
Que?
@@Noir1998 ele adapta o conhecimento BR pra realidade americana. Ele não usa churrasqueira de tijolo, como no Brasil, mas o churrasco dele é bem BR pros padrões norte americanos, pq churrasco padrão na América do norte é basicamnete hambúrguer e linguiça, e a gás, sem carvão. Quando churrasqueira daqui tem defumador, é um anexo, e é a base de pellet de madeira. Não vou dizer que não existe churrasco com carvão aqui, mas é muito raro, pq é caro, e raramente eu vejo eles fazendo uma peça de carne. No sul dos EUA ainda entra uns briskets, mas o estilo é bem diferente do churrasco BR, com exterior bem puxado pro preto.
I loved this video format, I’d love to see more breakdowns!
Great video. Thank you.
Guga cookings are always the best 🥰I love this video
Literally just cut some picanha steaks last night. Great deal at Costco where I got 2 roasts for $45 where I was able to get 7 good sized steaks and 4 small ones that I use for things like chipotle bowls.
Thank you Guga, love this format. Although your experiments are really interesting, it is also interesting to get back to some basics. Will wait for other series , i.e. chuck roll cut or top blade cut
so far i grilled it only on rotisserie , gonna try to steak it ! thank you Guga, always the best!
I like how he gave us a full on tutorial for a great steak! Thanks guys, now I can taste your steak
I first had Pichana from Fogo De Chao about 15-20 years ago. It wasn't until I found your channel Guga about 4-5 years ago that I really got into cooking meat at home. Thank you for showing how to properly prepare these beautiful meats!
Ae sim Guga, representando o nosso Brasil! vc é um orgulho pra nós brasileiros!
tá de sacanagem que o guga é brasileiro? caralho eu assisto ele há mó cota e não sabia
@@samuelland5992 ele é sim, é mineiro
Sim cara! Nao é atoa que ele é um churrasqueiro de primeira
@@pedroxvilt mineiro que eu saiba nao usa manteiga para cozinhar picanha...
Ta de sacanagem, eu assisto esse cara a mó cota e nem sabia que era brasileiro kkkkk achei que era mexicano
Wow. The mango trees in the background. Brilliant!
I love the excitement about burnt butter on the charcoal!
Thank you for doing such a detailed break down I would love to see more more technique videos
Another killer video Guga. Caralho! It looks amazing as always
Those mango trees at the back, Mr. Guga... Love them!
loved cooking steaks these past weeks a ny strip prime and a choice rib eye both i did a dry brine and i reverse seared the strip it was delicious first time i ever done it
For us Brazilians, picanha has always been the best for ages 😌
Wagyu is the type of beef. Picanha is a cut. You can literally have a Wagyu Picanha.
@@hirotakasugi4891 If only it were possible to have a wagyu cupim. Can you fuckin' imagine? Completely different breeds though.
@@hirotakasugi4891 yes you can, but wagyu because of it's size is butchered differently than a zebu or angus (most common breeds in brazil), picanha takes a significant part of the wagyu rump if you cut it, which makes the whole cow a lost of profit, if that makes any sense. So the idea of having a wagyu picanha is very luxurious and a waste.
@@AllanMurmann no it’s not. Picanha (culotte) is one of the most common Wagyu steak cuts being sold in JP. Lol
@@pirojfmifhghek566 raise it like a wagyu cattle to boost intramuscular fat then breed selectively, over the next generations it will be able to adapt better intramusuclar fat and boom Zebugyu
First tried picanha after you recommended it years ago in several of your videos in times past & you were right: I didn't regret it! Best cut in reference to tenderness, fat:lean meat ratio, & flavor. I haven't had the chance to purchase from a butcher but I bought mine at Wally World & it was great.
Amazing viedo Guga, I live in Mexico and we eat Picanha very often but I have not tried it this way. I will do it this weekend. By the way is that a Mango tree behind you, those look amazing!!!
Muy buen video Guga!!!!.. tienes una tabla de temperaturas recomendadas para los diferentes cortes?
Guga os Brazileiros ficaram malucos quando você disse manteiga.... mas sendo O Guga a gente acredita...continua o bom trabalho, aqui de Portugal
onde ele falou, pode me mostrar o minuto? eu perdi!
@@mastersuis ele fala no minuto 3.20 butter=manteiga.Nunca vi picanha sendo cozinhada com manteiga....
Picanha realmente não precisa de manteiga. Vai ficar bom _com_ manteiga? Provavelmente. Mas não precisa.
amgigo eu so achei que ele tinha falado a palavra em portugues@@MrsRuiNas
ele é br, mas tambem um cuzinheiro de primeira, colocar mantega almenta o sabor
Love and appreciate everything you do, always..but this episode feels different! Thanks for the extra instruction. It was helpful and informative!
Caraca não sabia que o Guga era BR, que orgulho, representando
Melhor da internet quando o assunto é carne! Boa Gugaa
I just LOVE your knowledge and passion about meat. You are clearly meat professor ❤
Love your stuff guga!
I'm pretty sure it's because of you, but in the last year or so I've started to see Picanha at my local grocery stores. I bit the bullet and purchased a piece last friday (a nice quality aged one too) to cook on the grill with friends. That steak was amazing! It's not too expensive too even for a high grade, i'll buy it again for sure.
This is awesome! Cant wait to try! What was the internal temperature of the steak when you removed it?
Great steak vid ever. true to real taste of picanha. Super thanks.
If you have ever been to a Brazilian Steakhouse.. then you know this is the best cut. SOOOO GOOOD.
Esse Guga é fera! Essa descrição da textura e sabor só pode ser entregue por um brasi-gringo mesmo. Parabéns, embaixador!
I agree, Guga! I love eating picanha and I ate so much picanha in Brazil. I miss it so much
5 years ago he was noone cooking queen of all meat overcooked Now he is the king of steak recipe. I believed it is because his passion , discipline and friendship that brought the team behind. Whats in it for me? You taught me how to cook and enjoy all steaks. never been happy with steaks before in my life. thx mr.Guga Jack, from Thailand
I remember having my first picanha in a churrascaria in São Paulo. 🤤
I from Brasil and here, we love picanha to much! I never ete Wagyu because It's too expensive. But I will!
I went to Sao Paulo and every place had the best foods...amazing there
I’ve been scared to buy it and mess it up but now it’s time, slowly got the waygu down with time phenomenal, picanha is the next beast
Wagyu is the type of beef. Picanha is a cut. You can literally have a Wagyu Picanha.
Dude it's not an expensive cut, it's literally top sirloin cap. And wagyu is a breed, not a cut
@@hirotakasugi4891And he does, on his other channel.
@@MrDudedude1234It's not literally top sirloin cap because not all Top Sirloin Cap is Picanha. The top sirloin cap must be properly trimmed in order to be Picanha.
Porra, Gugão, falar que picanha (que é um corte) é melhor que Wagyu (que é uma espécie) foi foda, hein 🤣🤣 Muito bom o vídeo, curti as orientações de como limpar e preparar a carne que a maioria das pessoas não faz direito!
I think this is the best steak cooking video I'vee ver seen!
This is incredibly helpful. I have recently got into making steaks myself, and I started out with the Picanha. I wanted to know what are the differences in preparation between making steaks and cooking it whole?
Last one I cooked was whole. Reverse sear. Smoker at around 230 until internal temp hit 125. Then HOT sear with some butter to finish. It was outstanding!!!
@@braydenwhite5016 that’s what I have been doing. I’ve cooked it twice so far, but the first time came out overdone and too salty, and the second time, slightly underdone and not enough salt. I plan on trying again this week. Also, another problem I noticed was that it cooled down very quickly. I rested it for 15 and then 10 minutes, but it was still cool when I cut into it, and the juices were still gushing out. Do you have any tips after cooking?
Beef steak?
@@arjunkishore4080reverse sear like you are doing, but before searing let it rest, then sear. That should help with the temperature.
It's like a standing rib roast vs a ribeye steak. The steaks will have a higher surface area ratio, which is better if you like steak crust (I do). The roast will be more tender overall because you have to cook it slowly, but you only get a crust (and seasoning) on the outer edge.
Now that you've popularized it's cut it's really hard to find top sirloin with the cap attached to it which is my favorite way to eat it. Normally the "Cattleman cut" which is 2 1/4" thick.
That spinning grill looks real useful and it has a decent area to cook on
Thanks Guga for another great Vid! What was the temp that you pulled little Queens at, the temp that you like?
GUGA THANK YOU! This video is EXACTLY what I needed, I have a Porter Roads picanha coming today in the mail as part of my July 4th order, and I have no idea how to trim one lol. Do you have any suggestions for how to grind beef if you don't have a grinder on hand? We're going to be trimming up a brisket and a picanha, and we'll have a fair bit of meat to use for burgers I'm sure.
Love the work you put into your videos. What do you like more plain butter or garlic butter on steak ?
Simply the best grill chef on KZhead, hands down. 🖤✨
Minor correction Guga, not all stainless works on induction. Best way to know is if a magnet sticks to it, it will work.
Love this guide! Can you do one on Prime Rib?
I am looking for Picanha here in my country and it's not easy to find but I will eventually. So if Picanha is better than Wagyu it means that Wagyu Picanha would be a dream come true. An expensive one that is.
Guga cooks Wagyu Picanha on his other channels.
@@convincedquaker Not only that. He is cooking pretty much any existing animal and also "vegetarian meat" which comes out terrible.
Ahhh ha! My local grocery store started carrying Picanha this past spring. But they don’t call it that. They label it a “sirloin cap”. It’s already precut into individual steaks EXACTLY like yours. I took a chance and it’s quickly become my favorite. Due to price and flavor. And the dude near the end describes it precisely - the texture of tenderloin but the flavor of NY strip. NY strip has always been my favorite cut due to flavor, chew and the fat cap on one edge. Never been a fan of ribeyes - soft and blubbery. Due to your great vid I now know why some slices (individually cut up steaks) are a bit tougher. Thanks! I kept meaning to ask a butcher what it was but it was never convenient.
This IS a barbecue masterclass. Thanks a lot !