Was a wee bit tough but that’s kind of the gamble you take with Pichana, flavour was fantastic.
by plibtyplibt
8 Comments
_just_a_dude_
Still tough after 10h?
Mindless-Charity4889
Pichana is supposed to be cut *with* the grain when cutting steaks, then across the grain for eating. I’m not sure if the same applies to roasts.
When I did pichana steaks, most of it was super tender and flavourful, better than rib eye imo, but some pieces, which I think were near the edge of the cap, were tougher; about regular sirloin quality.
No_Rec1979
It’s only a gamble when you cook too low.
Next time try 140 F and 10 hrs and it will be perfect all the way through.
flynreelow
need to get a hot sear on that fat
kT25t2u
Those fat caps don’t look edible 🤔
beachrocksounds
Omg I know everyone else is being critical but I’d love to chew on those fat caps mmmm I really love a chewy fat cap
insomnia990
I’m sure it’s tastes great, but that fat looks disgusting.
8 Comments
Still tough after 10h?
Pichana is supposed to be cut *with* the grain when cutting steaks, then across the grain for eating. I’m not sure if the same applies to roasts.
When I did pichana steaks, most of it was super tender and flavourful, better than rib eye imo, but some pieces, which I think were near the edge of the cap, were tougher; about regular sirloin quality.
It’s only a gamble when you cook too low.
Next time try 140 F and 10 hrs and it will be perfect all the way through.
need to get a hot sear on that fat
Those fat caps don’t look edible 🤔
Omg I know everyone else is being critical but I’d love to chew on those fat caps mmmm I really love a chewy fat cap
I’m sure it’s tastes great, but that fat looks disgusting.
This looks very unappetising.