After watching Guga I see I need to cut away a part. However I am not able to identify the 3 veins and therefore where I am cutting. Help🙏🏻
by Jesper2604
5 Comments
FlyingScotsman42069
With the grain so when you’re eating it you cut against the grain.
bomerr
just cut with the grain into a thickness that you like. don’t worry about the vains.
cmc360
The lines are going from left to right, you can see them. That’s the grain, cut with the grain in picanha so when you’re cutting it on your plate it’s against
CosmicBallot
Cut with the grain. If you see a vein (you’re going to feel it when cutting, just remove it before searing.
5 Comments
With the grain so when you’re eating it you cut against the grain.
just cut with the grain into a thickness that you like. don’t worry about the vains.
The lines are going from left to right, you can see them. That’s the grain, cut with the grain in picanha so when you’re cutting it on your plate it’s against
Cut with the grain. If you see a vein (you’re going to feel it when cutting, just remove it before searing.
Here’s an image that may help.
https://preview.redd.it/j89ur9ix6nne1.png?width=410&format=png&auto=webp&s=d49d06b4a30de7d45793dd40a4b8db85e436777b
First steak, the Coxão Duro, is a bit chewy but a steak anyways!
Have at it!
>Where to cut pichana
Right on that cutting board should be fine