{"id":15614,"date":"2024-04-10T18:11:12","date_gmt":"2024-04-10T18:11:12","guid":{"rendered":"https:\/\/www.austinshortfilm.com\/blog\/60-day-dry-aged-picanha-covered-in-frosting-shorts\/"},"modified":"2024-04-10T18:11:12","modified_gmt":"2024-04-10T18:11:12","slug":"60-day-dry-aged-picanha-covered-in-frosting-shorts","status":"publish","type":"post","link":"https:\/\/www.austinshortfilm.com\/business\/60-day-dry-aged-picanha-covered-in-frosting-shorts\/","title":{"rendered":"60 Day Dry Aged Picanha (Covered in frosting?) #shorts"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"480\" height=\"270\" src=\"\/\/www.youtube.com\/embed\/YDTANv-7k7g\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>I recently asked myself, what makes Picanha so good? I realized it\u2019s one of the few cuts that shines in all 3 areas that make a steak great: it\u2019s beefy, tender, and also fatty. Compare this to almost every other cut that lacks at least one:<\/p>\n<p>Filet mignon:<br \/>\n\ud83d\udc4d tender<br \/>\n\ud83d\udc4e not beefy<br \/>\n\ud83d\udc4e less marbled<\/p>\n<p>Strip loin:<br \/>\n\ud83d\udc4d tender<br \/>\n\ud83d\udc4e less beefy<br \/>\n\ud83d\udc4d well-marbled<\/p>\n<p>Brisket:<br \/>\n\ud83d\udc4e not tender<br \/>\n\ud83d\udc4d well-marbled (especially in point)<br \/>\n\ud83d\udc4d very beefy<\/p>\n<p>Up against any cut, the Picanha debatably comes out on top. IMO even against the ribeye! While slightly less tender, the Picanha is much more beefy (a trade-off I can get behind).<\/p>\n<p>Why does all of this matter? Besides being something I recommend everyone try, Picanha is a cut that shines in the format of high graded Wagyu. Excessive marbling can be overwhelming on most cuts, but I find that Picanha\u2019s beefiness is one of the few that stands up to this richness. <\/p>\n<p>This dry aged Australian wagyu Picanha was truly incredible. Our loss was reduced significantly by adding tallow, a process I look forward to continue experimenting with. You\u2019ll notice that I left one side exposed, this was to allow moisture to escape (if fully sealed we would just be wet aging).<\/p>\n<p>\ud83d\udd14 Subscribe and ring the bell to get notified when I post a video!<\/p>\n<p>\ud83d\udd25 Social Media\ud83d\udd25<\/p>\n<p>\ud83c\udfac  Main Channel: https:\/\/youtube.com\/c\/maxthemeatguy<br \/>\n\ud83d\udcf8  Instagram: https:\/\/www.Instagram.com\/MaxtheMeatGuy<br \/>\n\ud83c\udfa5  TikTok: https:\/\/www.tiktok.com\/@maxthemeatguy<br \/>\n\ud83d\udcec  Facebook: https:\/\/www.facebook.com\/MaxTheMeatGuy<br \/>\n\ud83c\udf8a  Pinterest: https:\/\/www.pinterest.com\/maxthemeatguy\/<br \/>\n.<br \/>\n.<br \/>\n\ud83d\udd25 Dry Ager UX1000 from Dry Ager link in bio<\/p>\n<p>\ud83e\udd69 Australian Wagyu Picanha from Alpine Butcher link in bio for discount!<\/p>\n<p>\ud83d\udda5 Website w\/ Recipes and Discounts: https:\/\/www.maxthemeatguy.com<\/p>\n<p>\ud83c\udf33 Discounts: https:\/\/beacons.page\/maxthemeatguy<\/p>\n<p>\ud83c\udfa5 Sophia Greb https:\/\/www.youtube.com\/channel\/UC5uUwuJEdoUd7Umsg8YUlVw<\/p>\n<p>\ud83c\udfb6 Hokus Pokeus &#8211; HipHop Beats<br \/>\n.<br \/>\n.<br \/>\n#dryaged #picanha #wagyu #bbq #builtforbeef #dryager #dryagedpicanha #dryagedmeat #australianwagyu #60daydryaged #dryaging #howto #wagyu #experiment #steak #carnivore #mediumrare #foodiesofinstagram #grilling #grillingseason #foodie<\/p>\n<h3>More info on 60 Day Dry Aged Picanha (Covered in frosting?) #shorts<\/h3>\n<div class=\"ss-local-rss\"><\/ul> <\/div>\n","protected":false},"excerpt":{"rendered":"<p>I recently asked myself, what makes Picanha so good? I realized it\u2019s one of the few cuts that shines in all 3 areas that make a steak great: it\u2019s beefy, tender, and also fatty. Compare this to almost every other cut that lacks at least one: Filet mignon: \ud83d\udc4d tender \ud83d\udc4e not beefy \ud83d\udc4e less [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":15615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[3],"tags":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.austinshortfilm.com\/wp-content\/uploads\/2024\/04\/YDTANv-7k7g.jpg","_links":{"self":[{"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/posts\/15614"}],"collection":[{"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/comments?post=15614"}],"version-history":[{"count":0,"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/posts\/15614\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/media\/15615"}],"wp:attachment":[{"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/media?parent=15614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/categories?post=15614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.austinshortfilm.com\/wp-json\/wp\/v2\/tags?post=15614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}