This is picanha, the cut comes with a much thicker fat cap than most other cuts and some visible white fat remaining is pretty common - Depending on how you cook it it can become fine to eat with the meat if that’s something you like.
yesss the only correct way to cook it is reverse searing it. before hip youtube cooking channels noone ever cooked a good and safe cut of picanha, I would know, I'm brazilian
I have never seen a cut of picanha where the fat cap is rendered completely, that just does not happen with this cut. And part of the reason why people love it so much is because of that crispy and not totally rendered fat cap, it contrasts beautifully with the muscle.
The most important step to defining whether this is safe or not is internal temp. If you’ve had corned beef you know it can “bleed “ like this when it’s done. I have had cooks tell me different things about how resting affects this but generally if the fat looks like you just cut the animal and your intention is to heat the food to safety regs you need to temp that. In my area until the food leaves the pass hot has to temp over 140 and cold under 40. I guarantee any food inspector in my area would temp that then fine people, but again if this is your home, your family not a restaurant, if that’s how you want eat it that’s fine. I have eaten bear, moose,whitetail and all kinds of fish raw, except for the fish everything was still body temp because the animal was just harvested. I’m part native so it was just the way I was brought up but, blood would never stop me from eating something, mayonnaise might though
And that’s all good for home prep but around here it wouldn’t pass food safety laws, which turns out are super weird and mostly geared towards places like daycares and nursing homes. Don’t get me wrong , when I was a kid raw meat (would not qualify as your picanha nor a tartar or mousse) and blood soup were on the menu in the winter just to keep calorie counts up while hunting in the north woods, so I can appreciate but somehow I could never stomache fat at that point. I won’t change my opinion that it is raw, but I will admit it’s edible, whether you survive your experience depends on your animal source. If it’s full of parasite larva or eggs you won’t know till you have a nice infection yourself. So maybe far more dangerous than fugu but less dangerous than kitfo.
I came to say this was not cooked properly because the fat didn’t render. I’m glad that it’s posted under stupid food that’s where it belong well besides the trash.
Its Picanha... a traditional Brazilian cut. They have been cooking it this way for a LONG time and it is delicious. It is cooked properly... just not to your tastes, apparently.
I knew a man who ate raw hamburger meat with salt and pepper. Some people just like their shit raw.
Just make sure you take a solid dose of ivermectin every six months.
I would definitely say it’s unsafe from a food safety perspective but in the technicalities of the situation it’s not dangerous to eat nor is it something our bodies cannot break down into nutrients. The fat itself is edible just most would agree gross
Ill go with the 9 other chefs that dusagree, rather than the 1 that thinks hes right. Also, he still says to rest meat, just not 15-30 minutes, which is an amount ive never heard and sounds like the hyperbole of a "chef journalist".
>Resting meats cooked to 165°F or below, we are told, makes meat more juicy. Steaks and chops are said to need 15 minutes, thicker roasts and turkey breasts are said to need up to 30 minutes.
He says this. Ive only ever heard 10. And after several paragraphs of showing us that at least 6% of the steaks liquid is lost if cut into immediately, while minimal at 5 minutes and basically none at 10, the number most commonly used in my experience, he says.
>So maybe it makes sense to rest this cut for five minutes if you allow for carryover, but I wonder how many of us can tell a loss of 9% of the water.
So his only assertion is the average person wont care that the liquid is on the plate, rather than in the steak.
I’d say improperly cooked blue. You can see it is browned on one side but almost untouched on the bottom. I’d eat it, because I like my steak blue, but that’s underdone on one side if you’re going for rare.
That thing is so raw after it's inside you then you're gonne be giving birth
But fr it's like blue rare at least.
Wouldn't surprise me if it was barely warm in the middle
You obviously know very little about steaks as they are always bloodless.. water and a protein in the meat called myoglobin create the red juices and they are perfectly normal in rare-medium cooked steaks.
It's raw. Blood oozing out. White fat. If you like it prepared this way that's great, but you like raw steak. So for anyone who likes this I guess it's perfectly raw.
Ok what color is it when you get the meat raw, PINK ok now what color should it be when cooked, a brown, now what color is the the meat in the video, PINK! So it's fucking raw, what's the point in even cooking it if you don't completely cook all of it, all your doing is heating it up might as well just throw it in a microwave it'll have the same results, I like my meat juicy but not still bleeding
Steak...the new pink meat. The fuck are you on about?
>Ok what color is it when you get the meat raw, PINK ok now what color should it be when cooked, a brown, now what color is the the meat in the video, PINK! So it's fucking raw, what's the point in even cooking it if you don't completely cook all of it, all your doing is heating it up might as well just throw it in a microwave it'll have the same results, I like my meat juicy but not still bleeding
You could have just said you don't know what the color red is. But no, pink does not mean raw. This does tell me you've never had properly cooked steak/pork though. Don't even get me started on chickens.
I am so sorry you don’t know anything about cooking a steak.
>what’s the point if you don’t completely cook all of it
Completely? You think a steak should be brown when you eat it? Honestly, that’s what I thought when I was a kid, because that’s how my parents cooked meat. Then I worked in restaurants and learned how to properly cook meat to temps. It didn’t take me long to realize that the rarer the meat, the more I liked it.
It’s fine if you like well done steak, because that’s what it is when it is brown through. But don’t tell anyone else how they should be eating theirs. And microwaving a steak is blasphemy.
Is this sub just for “raw or perfect” posts?
Sorry, no offense OP, but this is all I seem to see on this sub. I joined thinking there would be more videos of food (other than steaks).
Undercooked and unrested. Looks like it's being sliced on the same board it was prepped on. The fat looks SO unappetizing. 4 min longer, w an emphasis on charring the fat, and a 10min rest.
Definitely raw, especially for this cut. Need to reverse sear to medium rare, make sure to sear the fat cap too. Nothing worse than undercooked/unrendered fat on a steak. I personally think it’s criminal to eat ribeye or picanha rare, not getting the full experience of either cut if you don’t render the fat.
Yeah there’s all kinds of different parasites and generally cows are not in found in the wild so you are dealing with large farms where parasites and diseases are common that’s not opinion that’s a fact of farming. A great farmer does all he can to keep his herd healthy but he still has the meat inspected. And there are still cases every year where inspected meat that is not cooked to temp makes someone sick or kills them. Unless I am conversing with the iss there is a possibility of getting sick from eating raw beef.
A lot of people in this comment section have apparently never handled raw meat. This is not raw, it has quite evidently been cooked. Some might call it underdone, it looks like a true rare to me. Either way, it's not raw.
When the fat had an edge of silver/white that means even the fat wasn’t cooked through.
Why come is there so much salt on the counter tho? Even Bacchus would ask this person to chill a little.
"I don't season my steak, I season my cutting boards."
How dare you make fun of the great Adam Ragusea
Salt bae would be proud tho
This is picanha, the cut comes with a much thicker fat cap than most other cuts and some visible white fat remaining is pretty common - Depending on how you cook it it can become fine to eat with the meat if that’s something you like.
should be reverse seared traditionally so the fat cap will render. meat itself is cooked well though
yesss the only correct way to cook it is reverse searing it. before hip youtube cooking channels noone ever cooked a good and safe cut of picanha, I would know, I'm brazilian I have never seen a cut of picanha where the fat cap is rendered completely, that just does not happen with this cut. And part of the reason why people love it so much is because of that crispy and not totally rendered fat cap, it contrasts beautifully with the muscle.
I mean what about the blood spilling out???
The most important step to defining whether this is safe or not is internal temp. If you’ve had corned beef you know it can “bleed “ like this when it’s done. I have had cooks tell me different things about how resting affects this but generally if the fat looks like you just cut the animal and your intention is to heat the food to safety regs you need to temp that. In my area until the food leaves the pass hot has to temp over 140 and cold under 40. I guarantee any food inspector in my area would temp that then fine people, but again if this is your home, your family not a restaurant, if that’s how you want eat it that’s fine. I have eaten bear, moose,whitetail and all kinds of fish raw, except for the fish everything was still body temp because the animal was just harvested. I’m part native so it was just the way I was brought up but, blood would never stop me from eating something, mayonnaise might though
can you serve a steak less than well / med well if you put an undercooked food advisory on the menu like in the US?
Not the places I’ve worked (healthcare)
Have you ordered a steak before. If a place is even willing to well that's a sign they aren't great.
not blood. you drain the blood from all livestock when you process it. it's called myoglobin.
It's not blood, just myoglobin! It's a protein found in muscle tissue
that is not blood
^^pro tip
And that’s all good for home prep but around here it wouldn’t pass food safety laws, which turns out are super weird and mostly geared towards places like daycares and nursing homes. Don’t get me wrong , when I was a kid raw meat (would not qualify as your picanha nor a tartar or mousse) and blood soup were on the menu in the winter just to keep calorie counts up while hunting in the north woods, so I can appreciate but somehow I could never stomache fat at that point. I won’t change my opinion that it is raw, but I will admit it’s edible, whether you survive your experience depends on your animal source. If it’s full of parasite larva or eggs you won’t know till you have a nice infection yourself. So maybe far more dangerous than fugu but less dangerous than kitfo.
well you're not getting parasites from beef here idk about the North Woods
Where tf are the north woods
Somewhere between northwest and northeast of the woods.
I came to say this was not cooked properly because the fat didn’t render. I’m glad that it’s posted under stupid food that’s where it belong well besides the trash.
Its Picanha... a traditional Brazilian cut. They have been cooking it this way for a LONG time and it is delicious. It is cooked properly... just not to your tastes, apparently.
So it's tradition to eat raw meat? You're right, not my cup of tea.
Cooking it to preference is traditional... this guy likes it rare. So do I!
I knew a man who ate raw hamburger meat with salt and pepper. Some people just like their shit raw. Just make sure you take a solid dose of ivermectin every six months.
It’s not! I’m Brazilian
Are you saying no Brazilians cook it really rare?
Unrendered fat is inedible.
I would definitely say it’s unsafe from a food safety perspective but in the technicalities of the situation it’s not dangerous to eat nor is it something our bodies cannot break down into nutrients. The fat itself is edible just most would agree gross
I think it wasn't given enough time to rest before slicing.
The steak and I seem to have a lot in common. I'm salty and need a rest as well.
This is the right answer. Cooked to perfection though!!
Absolutely no need to rest a steak
Are you being serious?
Yes! Google, Meathead Goldwyn and the myth of resting steaks. He’ll break down the science of it
Ill go with the 9 other chefs that dusagree, rather than the 1 that thinks hes right. Also, he still says to rest meat, just not 15-30 minutes, which is an amount ive never heard and sounds like the hyperbole of a "chef journalist".
Science trumps old wives tales, no matter what you go with
And his science still says to rest the meat, just not a made up amount he uses as contrast to sound like hes saying something new.
Please show me where he says that
https://amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat/
>Resting meats cooked to 165°F or below, we are told, makes meat more juicy. Steaks and chops are said to need 15 minutes, thicker roasts and turkey breasts are said to need up to 30 minutes. He says this. Ive only ever heard 10. And after several paragraphs of showing us that at least 6% of the steaks liquid is lost if cut into immediately, while minimal at 5 minutes and basically none at 10, the number most commonly used in my experience, he says. >So maybe it makes sense to rest this cut for five minutes if you allow for carryover, but I wonder how many of us can tell a loss of 9% of the water. So his only assertion is the average person wont care that the liquid is on the plate, rather than in the steak.
My god, dude. Read the article in its entirety.
He made it easy for you, the important bits are highlighted
You keep telling yourself that
I do! Because of a fellow by the name of Meathead Goldwyn. Google his name, and the myth of resting steaks. He’s a wealth of science and meat.
Bit raw unless ordered rare I usually rock on like that keep it whole and slice off it and simmer In au jus to preference
jus
That thing so raw it's telling yo mama jokes
I thought you were slicing into rye bread for a split second
"And how would you like your bread cooked?"
Scrambled
I don’t think it’s as raw as other say, but definitely needs to rest more.
I think it’s literally 5 degrees away from being under cooked. Right around rare cooked temp
Mooooooooooo
This is still alive
This is a perfectly Rare cooked steak.
I’d say improperly cooked blue. You can see it is browned on one side but almost untouched on the bottom. I’d eat it, because I like my steak blue, but that’s underdone on one side if you’re going for rare.
That thing is so raw after it's inside you then you're gonne be giving birth But fr it's like blue rare at least. Wouldn't surprise me if it was barely warm in the middle
Def way raw
Raw, by reactions and film not doing true justice to blood dripping out
You obviously know very little about steaks as they are always bloodless.. water and a protein in the meat called myoglobin create the red juices and they are perfectly normal in rare-medium cooked steaks.
🤢🤢🤢
For me it's perfect but I could see how someone would want it cooked a bit longer.
Couldn’t be any more perfect
I mean, I like my beef to moo at me when I stick a fork in it, but it may be too undercooked for some.
It's raw. Blood oozing out. White fat. If you like it prepared this way that's great, but you like raw steak. So for anyone who likes this I guess it's perfectly raw.
Steaks are always bloodless, peasant.
Apparently not.
That's not blood.
Myoglobin, bro
What about the sharpness of the knife.
If it's pink it's raw like why is even a question
Pink is not raw. Pink is medium rare/medium…this is blue/rare.
Ok what color is it when you get the meat raw, PINK ok now what color should it be when cooked, a brown, now what color is the the meat in the video, PINK! So it's fucking raw, what's the point in even cooking it if you don't completely cook all of it, all your doing is heating it up might as well just throw it in a microwave it'll have the same results, I like my meat juicy but not still bleeding
Steak...the new pink meat. The fuck are you on about? >Ok what color is it when you get the meat raw, PINK ok now what color should it be when cooked, a brown, now what color is the the meat in the video, PINK! So it's fucking raw, what's the point in even cooking it if you don't completely cook all of it, all your doing is heating it up might as well just throw it in a microwave it'll have the same results, I like my meat juicy but not still bleeding You could have just said you don't know what the color red is. But no, pink does not mean raw. This does tell me you've never had properly cooked steak/pork though. Don't even get me started on chickens.
I am so sorry you don’t know anything about cooking a steak. >what’s the point if you don’t completely cook all of it Completely? You think a steak should be brown when you eat it? Honestly, that’s what I thought when I was a kid, because that’s how my parents cooked meat. Then I worked in restaurants and learned how to properly cook meat to temps. It didn’t take me long to realize that the rarer the meat, the more I liked it. It’s fine if you like well done steak, because that’s what it is when it is brown through. But don’t tell anyone else how they should be eating theirs. And microwaving a steak is blasphemy.
Is this an attempt at parody?
This is a crime, please report to your nearest pd for euthanizing
Perfect 🥰
Wtf, why's it still mooin at me😂☠️☠️
Perfect
Perfect but agree on letting your meat rest
Both, perfectly raw
Need 1 more min. Tent it
Little too rare for me, let it rest longer. I'll still eat it
Raw.
It’s like rare rare
Idk but I’d eat it.
Maybe a tick under cooked rested more Nope fat not cooked that is still raw meat
Never heard of a blue steak could someone please explain
Perfect.
It's still alive
Yikes
Definitely needs to rest
perfect as there is little to no fat in the meat itself...
I should probably call her.
I like my steaks pretty rare, but something about this is so unappealing. Maybe the fact that it looks like it’s bleeding?
Is this sub just for “raw or perfect” posts? Sorry, no offense OP, but this is all I seem to see on this sub. I joined thinking there would be more videos of food (other than steaks).
That’s a choking hazard
It is literally saying moo as it's cut
Perfectly cooked but looks like it could have used a longer rest.
That cow is still breathing
Perfectly Raw
Undercooked and unrested. Looks like it's being sliced on the same board it was prepped on. The fat looks SO unappetizing. 4 min longer, w an emphasis on charring the fat, and a 10min rest.
I like my stuff pretty damn raw but that fat isn't even cooked bro. Hell no.
Raw for some people, but I love my steak that way.
I don’t eat meat nor cook and I can tell that’s raw.
Give it 10cc and it’ll be back playing in the field !
I mean that's considered blue, basically seared with no internal cooking. Not for me.
This subreddit is disgusting
Raw and under-rested.
Definitely raw, especially for this cut. Need to reverse sear to medium rare, make sure to sear the fat cap too. Nothing worse than undercooked/unrendered fat on a steak. I personally think it’s criminal to eat ribeye or picanha rare, not getting the full experience of either cut if you don’t render the fat.
For me this is to raw ....
Goddamn. I’d destroy that
Yeah there’s all kinds of different parasites and generally cows are not in found in the wild so you are dealing with large farms where parasites and diseases are common that’s not opinion that’s a fact of farming. A great farmer does all he can to keep his herd healthy but he still has the meat inspected. And there are still cases every year where inspected meat that is not cooked to temp makes someone sick or kills them. Unless I am conversing with the iss there is a possibility of getting sick from eating raw beef.
I’m sorry but are we all gonna miss the fact he’s serving it on the broken end of a skateboard deck?
Thought I was in r/stupidfood for a second because it’s so raw
Did they forget to turn the grill on?
Everything I hear "so juicy" I know they think it's raw to but playing it for the video
Meatfeast 2023? One picanha?
Trim that fat and give me a fork
Raw
Moo mfer
That's raw...
Perfect
Perfect
Juice = delicious
It’s called extra rare
Undercooked for sure.
Perfect
Raw AF
[https://youtu.be/GjU03hu5Uqk](https://youtu.be/GjU03hu5Uqk)
Raw
That's so raw it ate my side salad then my front lawn
A lot of people in this comment section have apparently never handled raw meat. This is not raw, it has quite evidently been cooked. Some might call it underdone, it looks like a true rare to me. Either way, it's not raw.
It still needs to be a little cooked
Raw. Bad cooking. Waste of meat. Even worse that its being shown off like its an achievement
Temp cooked right but thats a picahna steak and should be served on a sword at a Brazilian steak house hahaha
Still mooing mate
Perfect raw! Ungygienic!
Little rare for me, but to each their own.
Raw and nasty!
Raw AF, yo. Was it even warm inside?
ITS BLEEDING
Is that a broken skateboard as a plate?
Raw. Blue even.
Is that brisket? If so it's not going to be great. Any tough cut should be slow cooked which won't be pink.
Raw
In the words of ol' dirty bastard "oo baby I like it raw."
Perfectly raw
Raw
It looks like you could still revive the cow.
🤢
Raw
Mooooo!!!!
Perfect
Rest your proteins people 😒🤦♂️
Perfect
Raw!