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Rumpsteaks

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Post Wed Apr 14, 2004 7:52 pm
BBcue-Z well done
well done

Posts: 3057
Location: Atlanta-GA
Anyone knows where I can get some info on Rumpsteaks?
I’ve had them at a Brazilian BBQ restaurant (Fogo De Chao, http://www.fogodechao.com/flash_index.php Click on Menu if you want to see them). They called them “Picanha”. The steak was sliced thinly at the table and was very tender and flavorful. For some reason when I enter “Rumpsteaks” in a search engine, I get bunch of sites in all kinds of foreign languages.
Does anyone know if they’re maybe carved out of a rump roast? My experience with rump roast has been limited to braising only (since it’s a tough cut of meat).

Post Thu Apr 15, 2004 11:39 am
Airfoils well done
well done

Posts: 1063
Can't help ya there, I would assume so though. For me, I can't find 'tri-tip". I tell the butchers here and they look at me like I'm an alien (the closest thing I have to a butcher is the guy at BJ's). Perhaps I need more synonyms for tri-tip because it's for sure it's not East Coast butcher language or at least not the ones around here and I've asked several. None of them knows what I'm talking about and it's very frustrarting so I share your pain in that regard.

Post Thu Apr 15, 2004 12:36 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
BBCue-Z try THIS LINK for info on Rumpsteaks.


Airfoils you migh take a look at THIS LINK. It may provide some helpful information for your guy at BJ's.
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Post Thu Apr 15, 2004 7:09 pm
BBcue-Z well done
well done

Posts: 3057
Location: Atlanta-GA
Thanks for the link Bob.
Sadly none of them turned out any info.

Airfoil,
I have the same problem here in Georgia with the TRI-TIP. Ask your butcher for bottom sirloin roast instead, and he’ll know what you’re looking for.
Also try this link, it has a good chart:
http://www.askthemeatman.com/beefmadeeasyphoto.htm

Post Thu Apr 15, 2004 8:19 pm
BBcue-Z well done
well done

Posts: 3057
Location: Atlanta-GA
You guys will not believe what I just found out from this link:
http://www.oakridger.com/stories/010902 ... 20014.html
Rump steaks are now known as Top Butt or what super markets call them “Top Sirloin”.
Isn’t that funny??
Unbelievable!!

Post Thu Apr 15, 2004 8:22 pm
Airfoils well done
well done

Posts: 1063
Good links. That cumin crusted beef steak with ornage olive relish sounds good!

Post Thu Apr 15, 2004 9:04 pm
Reidmid rare
rare

Posts: 30
Location: Providence, RI
Oh God I miss fogo de chao!!!!!!

That place will make your mouth water from 2000 miles away.

Nice idea - copying those guys. Let me know if you have any luck.

Post Thu Apr 15, 2004 10:03 pm
BBcue-Z well done
well done

Posts: 3057
Location: Atlanta-GA
Actually copying the process seems very easy.
I spoke with the manager at Fogo De Chao, and he explained that the only seasoning they use is coarse salt. The meat gets the flavor from the seasoned wood. I think they use mesquite wood. The skewers are place on a motor that keeps them turning over the hot coals (almost like a rotisserie). They slice off only the top cooked potion of the meat, and then the remaining is re-seasoned and placed back over the coals. I was actually taken back to the kitchen and shown how it was done. Amazing!!
I’m defiantly going to try it. It seems like a very unique way of entertaining. I bit not many people experienced this kind of BBQ.

Post Thu Jun 03, 2004 6:44 pm
hochung raw
raw

Posts: 4
Location: torrance, ca
i just registered, and man, what a forum. LOVE IT!

picanha is often times called sirloin cap. i am able to get them in my local butcher.
i like getting then untrimmed.

good luck.
Ho Chung
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Post Thu Jun 03, 2004 6:48 pm
BBcue-Z well done
well done

Posts: 3057
Location: Atlanta-GA
Welcome to the board Ho Chung and thanks for the info.
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Post Fri Jun 04, 2004 8:53 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Ditto. Welcome to the board hochung!
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Post Wed Jun 09, 2004 2:17 am
hochung raw
raw

Posts: 4
Location: torrance, ca
thanks for the warm welcome.
Ho Chung
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