Video summary

93% Of People Pass This Secret Butcher's Cut

Main summary

Key takeaways

Cooking

Presenter/Channel

  • Presented by “the Butcher” / Butcher Wizard (host of the “93% Of People Pass This Secret…” video).
  • Mentions a Primal Cuts Club and a Butcher Wizard Bundle.
  • The cowboy butter recipe is referenced as coming from the Primal Cuts cookbook included in that bundle.

What the Cut Is (Picanha / Picana)

  • Picanha (picana) retail cut = top sirloin cap
  • Location / breakdown path:
    • Sirloin primal → top sirloin subprimal → top sirloin cap (picanha)

Ingredients (with Quantities/Substitutions Mentioned)

  • Picanha
    • Costco pack contains 2 steaks
    • Total about ~10 lb of meat
  • Oil (for seasoning; amount not specified)
  • Kosher salt (amount not specified)
  • Cowboy butter (recipe is in the Primal Cuts cookbook; assembled here using):
    • Dijon mustard
    • Crushed garlic
    • Parsley
    • Worcestershire sauce
    • Black pepper
    • Melted butter (added slowly while whisking)

Equipment & Prep Needed

  • Sharp 12-inch slicing knife (for slicing finished steaks)
  • Skewer / long skewer (for Brazilian-style “meat on a skewer”)
  • Cutting board + knife (for trimming and cutting)
  • Grill
  • Bowl/space for mixing cowboy butter

Step-by-Step Method (Trim, Cut, Season, Grill, Slice)

1) Trim the fat cap (and keep control)

  1. Trim some of the fat cap, but don’t go too deep at first.
  2. Start small to avoid cutting into the meat.
  3. Customize how much fat to leave:
    • Optional: leave more fat for a more classic Brazilian look (the host leaves more fat on the skewer batch).

2) Remove underside silver skin / connective tissue

  1. Flip to the underside.
  2. Remove the silver skin (connective tissue) because it doesn’t break down and becomes chewy/rubbery.
  3. Do a final pass to remove any remaining small bits.

3) Cut for two cook styles

A) Steak strips batch (first application)

  1. Identify the grain direction (host notes a “grain pattern” direction).
  2. Cut strips using the grain, then slice after cooking:
    • Cut ~1.5–2 inch slices “down the way” so they can become steaks and then be sliced.
  3. After grilling, slice against the grain for tenderness.
  4. End pieces may be a little tough—save for grind.

B) Traditional Brazilian-style picanha on a skewer

  1. For this batch, cut against the grain so serving slicing stays effectively across the grain.
  2. Square up the meat where needed; small scraps go to grind.
  3. Cut ~2-inch sections (or a bit more) for skewer-ready pieces.
  4. Skewer technique:
    • Fold each portion into a tight C-shape.
    • Pierce the skewer through the center, then slide on down.
    • The host suggests doing it while sitting on the board to keep pieces flatter for grilling.
    • Watch your fingers.

4) Season

  1. Coat all sides with oil and kosher salt.
  2. Season the fat cap too:
    • Oil helps it render
    • Salt helps it become crispy

5) Grill (and doneness cue)

  1. Grill the picanha.
  2. Pull at ~120°F (host: “we pulled them at like 120 and they are perfect”).
  3. Rest while cowboy butter is made.

6) Make cowboy butter (while meat rests)

  1. Mix:
    • Dijon mustard
    • crushed garlic
    • parsley
    • Worcestershire sauce
    • black pepper
  2. Slowly add melted butter while whisking continuously until it forms a cohesive emulsion.

7) Slice and serve (two finishing steps)

For steak strips batch (post-grill slicing)

  1. Use the 12-inch slicing knife.
  2. Find the grain and slice against the grain, nice and thin.

For skewer batch (“Brazilian steakhouse experience”)

  1. Slice the roasted pieces down the length (Brazilian-style presentation).
  2. Serve with cowboy butter (host tastes with the butter).

Key Technique Tips / Common Issues Mentioned

  • Silver skin must be removed: it won’t break down and becomes chewy/rubbery.
  • Don’t trim too aggressively at first: start small, then adjust.
  • Season evenly, including the fat cap.
  • Cutting direction matters:
    • Steak batch: cut with the grain, then slice against the grain after cooking
    • Brazilian batch: cut against the grain so serving slices still achieve tenderness
  • Tough end pieces: save for grind.
  • Target doneness: ~120°F for best results.

Plating / Serving Suggestions

  • Serve picanha as:
    • Thin slices from the steak batch, finished against the grain
    • Skewer-style slices for a “Brazilian steakhouse experience”
  • Pair with cowboy butter.

Variations Discussed (Concisely)

  • Traditional Brazilian skewer method:
    • Leave more fat cap, shape into C-folds, pierce on a long skewer, and use a cutting strategy to serve across the grain.
  • Steak-piece method then slicing:
    • Cut strips with the grain, grill, then slice thin against the grain; use ends for grind.

Sources / Referenced Materials

  • Primal Cuts cookbook (cowboy butter recipe + breakdown/cut guidance referenced)
  • Primal Cuts Club / Butcher Wizard Bundle (host’s included resources)
  • Host-mentioned Costco pricing: $8.99–$9.99 per pound (no external source linked)

Original video