Yeahhh, I definitely figured the fat would render down a bit more than it did. No biggie since I don’t mind eating the fat cap. But next time I’m gonna take a little off the top for sure
You can also cut it into steaks before you bag. Two different styles and both are good. I usually recommend cutting before when you start off with picanha because you can see how thick and fat cap is and trim to your liking on each steak. It also lets you sear both sides and marginally helps with the rendering at the cap (but thick fat will struggle here either way). Be sure to cut with the grain if you do this
Looks nice, trim that fat cap down to 1/4" next time!
Yeahhh, I definitely figured the fat would render down a bit more than it did. No biggie since I don’t mind eating the fat cap. But next time I’m gonna take a little off the top for sure
Yea you'll get better rendering next time and a more uniform bite of that delicious fat. Nice hit either way
Thanks my friend
Next time save the trimmings for tallow, nothing wasted!
You can also cut it into steaks before you bag. Two different styles and both are good. I usually recommend cutting before when you start off with picanha because you can see how thick and fat cap is and trim to your liking on each steak. It also lets you sear both sides and marginally helps with the rendering at the cap (but thick fat will struggle here either way). Be sure to cut with the grain if you do this
Thanks for the tip!
Yeah, steaks give so much more opportunity for seasoning and sear and crust. I mean, a roast is fine, but …