|
Post by xcanuck on Feb 8, 2007 16:57:38 GMT -5
One of our local steakhouses features a cut of steak advertised as a Brazillian cut called a "callette". He also offers another Brazillian cut - the picanha. I know the picanha has been discussed here but I haven't been able to find any reference online to the callette.
The cut at the restaurant is exceptionally flavorful. It's not filet-tender but if cut properly is still quite tender. It appears almost square, about two inches by two inches.
Any idea what this cut is? My butcher has agreed to fabricate this cut for me if I describe to him what it is. What other standard cuts would he be messing with if he was to prepare this for me?
|
|
|
Post by BBQ Butcher on Feb 8, 2007 20:35:21 GMT -5
One of our local steakhouses features a cut of steak advertised as a Brazillian cut called a "callette". He also offers another Brazillian cut - the picanha. I know the picanha has been discussed here but I haven't been able to find any reference online to the callette. The cut at the restaurant is exceptionally flavorful. It's not filet-tender but if cut properly is still quite tender. It appears almost square, about two inches by two inches. Any idea what this cut is? My butcher has agreed to fabricate this cut for me if I describe to him what it is. What other standard cuts would he be messing with if he was to prepare this for me? I used to have a link to "Brazilian Beef Cuts", but it appears it has been lost to cyberspace and the dreaded "404" message. They do break their beef down into different primal and sub-primal cuts than we do here in the States. Like you, I could find no link to it on the 'Net. However, after your short description of it...do you think it could be Beef "Flap" Meat? The Flap is the 3rd part of the Bottom Sirloin...the other parts being the Tri-Tip and the Ball-Tip. The Flap is about 4x4, but cut in half, it's 2x2. Very flavorful and, like you said, if cut right (against the grain) quite tender. Sorry I couldn't help you more....
|
|
|
Post by BBQ Butcher on Feb 9, 2007 8:41:30 GMT -5
Here is another train of thought on the subject.....Beef "Coulette" (similar to your "callette"?) is the cap on the sirloin and can certainly be cooked and served in the manner you described. Here is a link.... www.beeffoodservice.com/Cuts/Info.aspx?code=45Like the Flap Meat I mentioned in the earlier post, it can also be cut down to a 2x2 square and sliced thin against the grain. Steve
|
|